Seared Scallops With Creamy Corn Recipes

SEARED SCALLOPS WITH CREAMED CORN

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

SEARED SCALLOPS WITH CREAMY CORN

Steps:

• Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper.
• Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through.
• Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

SEARED SCALLOPS WITH CREAMY CORN, TOMATOES AND CHIVES

Steps:

• Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
• Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
• Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
• Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
• Remove from the pan and set aside on a warm plate.
• Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
• Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
• Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

SEARED SCALLOPS WITH CORN CREAM AND MAQUE CHOUX

Steps:

• Cut the kernels off the cobs with a serrated knife, being careful not to cut too close. Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until tender. Remove from the heat and let cool completely. Pour into a blender jar and pour the cream into the empty pot. Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree. Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk. Warm the sauce gently and taste for seasoning. Adjust to desired thickness by reducing it a little or thinning with a little more cream or water. Keep warm until ready to serve.
• Cut the kernels from the cob, being careful not to cut too close. Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes. Add the corn and stir, cooking 4-5 more minutes, then add the tomato. Cook, stirring, until tomatoes are warm, then stir in the scallions. Taste and adjust seasoning with salt and pepper.
• Place a large skillet over high heat.
• Pat scallops dry with a paper towel, then season with salt and pepper.
• Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them. Cook at high heat until the first side is a deep golden brown, 2-3 minutes, then turn the scallops and cook on the other side for about 2 more minutes. Scallops should be firm but not hard. Drain on paper towels. Deglaze the pan with 2 tablespoons water, scraping up the brown bits. To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate. Place 3-4 scallops around the Maque Choux and drizzle with pan juices. Serve immediately.
• When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid. Use caution when blending a hot sauce, and never fill the blender more than a third full. Otherwise, the heat will force the top off the machine.
• Choux is French for "cabbage," but the translation is not literal-there is no cabbage in this dish. Since corn was not a staple of the Acadians' diet, it's believed that the Indians taught the French settlers of Louisiana to make maque choux. This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.