On a hot summer day nothing beats a fresh, light seafood dish! This dish hits all of those notes while being unique and full of flavor. Sweet sea scallops are complimented with the flavors of fresh sweet corn which is lightly grilled to bring a slight smoky note to the dish. This is one of my favorite ways to use leftover sweet corn.
Cooking scallops may be intimidating but if you follow a few simple steps you will be successful. First, make sure you properly clean your scallops – this includes removing the adductor muscle (sometimes this is done by the supplier but always double check as this is sometimes missed). The adductor muscle is chewy and not appetizing. Second, make sure you pat dry your scallops and only seasoning just before placing the scallops in the pan. Season ahead of time will start the cooking process and result in a rubbery texture. Third, make sure you have a screaming hot pan and only cook until the scallops develop a light brown color. Making a properly cooked scallop is a skill but following these simple steps will put you on the right track to a delicious end product.
In this dish I decided to compliment the scallops with some leftover grilled sweet corn. The corn was blended with heavy whipping cream and seasonings to create a silky smooth sauce for the scallops to sit on. The puree is reminiscent of creamed corn with a twist. Another great use for leftover grilled sweet corn is smoked corn and jalapeno dip.
In order to cut the sweetness of the scallops and corn I added some quick pickled peppers to the top of each scallop. Quick pickling peppers is a quick way to add acid and heat to any dish. I also use these pickled peppers in my tostada recipe.
This recipe is unique because it can pair with creamy white wine but also, because of the spice, goes well with a margarita. No matter what you pair it with the light summery flavors shine through.
Pan Seared Scallops on Grilled Corn Puree
Course: MainDifficulty: Medium2
servingsRecipe will serve 2 as a main dish could also be great as an appetizer for 4 people.
Ingredients
1 lb 1 Sea Scallops (Cleaned)
Olive Oil
Salt and Pepper
- Pickled Peppers
3 3 Serrano Peppers
1/4 C 1/4 Apple Cider Vinegar
1 T 1 White Sugar
1 T 1 Kosher Salt
- Corn Puree
2 C 2 Grilled Corn
1 C 1 Heavy Whipping Cream
1/4 C 1/4 Sauvignon Blanc Wine
1 1 Shallot (Minced)
1 T 1 White Wine Vinegar
1 T 1 Butter
2 t 2 Cumin
2 t 2 Coriander Seeds (Freshly Ground)
1 1 Lime, Juiced
Directions
- Pickled Peppers
- Thinly slice serrano peppers.
- Heat in a saucepan the vinegar, salt, and sugar. Till sugar and salt dissolve.
- Add peppers to the liquid and let sit until the rest of the food is prepared.
- Corn Puree
- In a saucepan, over medium heat, add butter, allow to melt, then add minced shallot. Cook until translucent (2-3 minutes).
- Add garlic and cook for 30 seconds.
- Add grilled corn, cream, white wine, cumin, and ground coriander. Cook for 5 minutes, until the cream is reduced by a quarter.
- Puree mixture with an immersion blender (or regular blender).
- Add juice from one lime and allow to simmer over low heat until scallops are ready.
- Scallops
- Clean scallops and pat dry.
- Heat a sauté pan to screaming hot. Add olive oil to coat the bottom on the pan.
- Immediately before added to the pan season one side of scallops with salt and pepper.
- Place seasoned side down in the pan. Then season other side with salt and pepper while the scallops are cooking.
- Cook scallops for 3-5 minutes on the first side or until a light toasted color develops. Do not move the scallops around in the pan.
- Flip scallops and cook for additional 2-3 minutes.
- Remove from pan and allow to rest on a paper towel.
- To plate, add corn puree to plate and top with pan seared scallops. Garnish with picked peppers and fresh parsley if desired.
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