Scallops and corn go really well together, as you will discover when you make this recipe for pan seared scallops. Corn is actually combined with seafood in various recipes, such as tuna and corn salad, or shrimp and corn. This is probably because the sweetness of corn contrasts nicely with the delicate savory seafood flavor. Also, the bright yellow color looks nice with any kind of seafood.
The following recipe is pan-seared scallops served on a bed of herbed corn. Using fresh parsley, thyme, and chives gives this recipe a really good flavor, and of course a freshness that you would not get by using dried herbs. The white wine also gives this dish a superior flavor. Try to use Sauvignon Blanc because that suits the recipe best. If you already have a bottle of dry white wine open, just use that instead. Anything white, dry, and drinkable would work in this.
Scallops are really easy to cook. You just have to brown them on one side, then flip them over and do the other side. In this recipe the scallops are cooked like that but removed from the heat shortly before they are ready. They are then finished off in the corn, so they soak up some of the flavors from that.
- 8 large, dry-packed sea scallops
- 3 minced shallots
- 1 tablespoon chopped fresh chives
- 5 tablespoons olive oil
- 1 minced garlic clove
- 4 ears fresh corn, kernels cut off the cob
- 2 tablespoons finely chopped fresh parsley
- ½ tablespoon chopped fresh thyme
- ½ cup Sauvignon Blanc, or similar dry white wine
- 2 tablespoons butter
- Salt and black pepper, to taste
- Heat 1 tablespoon of oil in a skillet over a high heat.
- Add the corn, a good pinch of salt and a couple of grinds of pepper.
- Toss the corn to coat oil, and cook it for a couple of minutes until it is slightly browned and caramelized.
- While the corn is cooking, pat the scallops dry with a paper towel.
- Score them on one side using a sharp knife, then season with salt and pepper.
- Put 2 tablespoons of oil in a large skillet over a medium-high heat.
- Sear the scallops for a couple of minutes, scored side down, until they are browned.
- Flip them over and cook them for another minute or until they are nearly done, then remove them from the heat.
- Turn the heat under corn down to medium-high.
- Add the last 2 tablespoons of oil to the pan, along with the shallots, herbs, and garlic.
- Add a little salt and pepper, stir, and cook until the shallots are translucent.
- Use the white wine to deglaze the pan, scraping the bottom of the pan to get any brown bits up.
- Cook for 1 minute.
- Cut the butter into chunks and scatter it over the corn.
- Put the scallops in the corn mixture, darkest side facing upwards.
- Add the pan drippings including any browned bits from the pan to the corn.
- Stir lightly to combine, and then cook until the wine is reduced by half.
- Divide the corn between 2 plates and top with the scallops.
You can see in the picture how attractive the browned scallops look. Present them with the darkest side facing upwards. The bright yellow corn mixture contrasts well both visually and in terms of flavor. This delicious dish makes a change from other scallops recipes, with the fresh-flavored corn complementing the flavor of the seafood, as well as adding a nice sweetness to the dish. This is a very easy recipe to make. You will need to cook the scallops and corn apart, and then combine them in one pan to finish off. If you have never cooked scallops before, this is a nice recipe to start off with.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20198 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17442 Views)