Name: Pan Seared Scallops with Sweet Corn and Chiles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the creamy corn: -; 5 ears corn, shucked -; 2 tablespoons butter -; 1/2 medium onion, finely chopped -; 1/2 poblano chile, finely chopped -; 1/2 cup heavy cream -; 1/2 cup water, plus more as needed -; 1/4 teaspoon kosher salt -; 1/8 teaspoon freshly ground black pepper -; 1/4 cup chopped fresh cilantro or parsley -; For the scallops: -; 12 to 16 dry sea scallops (about 1 1/4 pounds) -; 1/2 teaspoon kosher salt -; 1/8 teaspoon freshly ground black pepper -; 2 tablespoons olive oil -; 2 tablespoons lime juice -; Lime wedges, for serving -; 3 to 4 tablespoons coarsely chopped cilantro or parsley, for serving -

Pan Seared Scallops with Sweet Corn and Chiles

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pan Seared Scallops with Sweet Corn and Chiles

1. For the creamy corn: -

2. 5 ears corn, shucked -

3. 2 tablespoons butter -

4. 1/2 medium onion, finely chopped -

5. 1/2 poblano chile, finely chopped -

6. 1/2 cup heavy cream -

7. 1/2 cup water, plus more as needed -

8. 1/4 teaspoon kosher salt -

9. 1/8 teaspoon freshly ground black pepper -

10. 1/4 cup chopped fresh cilantro or parsley -

11. For the scallops: -

12. 12 to 16 dry sea scallops (about 1 1/4 pounds) -

13. 1/2 teaspoon kosher salt -

14. 1/8 teaspoon freshly ground black pepper -

15. 2 tablespoons olive oil -

16. 2 tablespoons lime juice -

17. Lime wedges, for serving -

18. 3 to 4 tablespoons coarsely chopped cilantro or parsley, for serving -

How to cook deliciously - Pan Seared Scallops with Sweet Corn and Chiles

1. Stage

Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs. Transfer to a large bowl.

2. Stage

Scrape the cob to release the creamy milk from the corn: After you have removed the kernels, hold one cob over the rim of the bowl of corn, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk into the bowl. Repeat with all the ears. You should be able to get about 1 tablespoon of corn milk per cob. The starchy liquid of the corn milk adds creaminess to the kernels.

3. Stage

Cook the corn: In a large skillet over medium heat, melt the butter. Add the onion and diced poblano. Cook, stirring often, for about 5 minutes, or until the vegetables soften. Add the corn, corn milk, cream, water, salt, and pepper. Cook, stirring often, for 3 to 4 minutes, or until the kernels are tender. Remove from heat. The mixture should look creamy. If it seems dry, stir in more water, 1 tablespoon at a time. Stir in the cilantro or parsley. Remove from the heat and set aside while you cook the scallops.

4. Stage

Prepare the scallops: Rinse the scallops under cold running water. If the side muscle (the small, tough pieces of scallop that attached the scallop to its shell) is present, remove it with a sharp paring knife. Pat the scallops dry with paper towels and sprinkle with salt and pepper.

5. Stage

Cook the scallops: In a large skillet (preferably cast-iron) over medium-high heat, heat the oil until very hot. Add the scallops without crowding them, and turn the heat to medium. Cook for about 5 minutes, or until they are golden brown on the bottom. Turn the scallops over and remove the pan from the heat. Let them rest for a few minutes to cook in the residual heat from the pan. They are done when they feel firm to the touch and have a slight almost frilly-looking separation on the edge of the scallop. Serve them with the browned side up.

6. Stage

Serve the scallops: If necessary, reheat the corn over medium heat. Divide the corn evenly into shallow bowls. Place 3 to 4 scallops, browned side up, over the corn. Sprinkle the scallops with the lime juice and cilantro or parsley. Serve with lime wedges. Did you love the recipe? Give us some stars and leave a comment below!