Pan Seared Scallops With Chorizo And Corn Recipes

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SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN



Pan-Seared Scallops with Chorizo and Corn image

Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.

Provided by Molly Baz

Categories     Bon Appétit     Seafood     Shellfish     Scallop     Corn     Chile Pepper     Summer     Green Onion/Scallion     Sausage     Pork     Buttermilk     Cilantro     Lime Juice     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

3 ears of corn, husked
3 Tbsp. extra-virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1/2-1 serrano chile (depending on heat), finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup chopped cilantro
12 large sea scallops (about 1 lb.), side muscle removed, patted dry
2 Tbsp. unsalted butter
1 lime, halved
Lime wedges (for serving)

Steps:

  • Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
  • Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  • Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  • Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  • Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

PAN-SEARED SEA SCALLOPS WITH CORN COULIS



Pan-Seared Sea Scallops with Corn Coulis image

This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
4 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Steps:

  • Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
  • Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
  • Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
  • Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

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PAN SEARED SCALLOPS WITH CHORIZO AND CORN RECIPES
Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke.
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Top Asked Questions

How to make pan seared scallops with chorizo?
Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside.
What's the best way to cook scallops with corn?
Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings and any brown bits from scallop pan to corn and stir lightly to combine. Cook till wine is reduced by half. Plate the corn on a platter and top with scallops with...
What's the best way to cook seared scallops?
Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops. Heat a large heavy skillet over high heat until very hot, about 5 minutes.
How do you cook chorizo in a pan?
Dice the chorizo into small cubes (about ¼-inch). Heat a 12-inch nonstick pan over high heat. Add chorizo and cook, stirring occasionally, until browned on several sides — just a few minutes. Remove chorizo to a bowl. Add oil to pan and keep over high heat.

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