Serves 1
Directions
- 1Remove the tough abductor muscle from the scallops.
- 2Pat the scallops dry with paper towels.
- 3Keep the scallops in the fridge for an hour before using.
- 4Peel the corn.
- 5Cut the corn kernels off the cob into a bowl.
- 6Blend half of the corn kernels.
- 7Add a knob of butter to a pan.
- 8Add the whole and blended corn kernels to the pan.
- 9Add water, heavy cream, a pinch of salt, and paprika to the pan.
- 10Stir until the creamed corn thickens.
- 11Season the scallops with salt.
- 12Add vegetable oil to a pan and heat until almost smoking hot.
- 13Sear the scallops on one side for a minute and a half.
- 14Flip the scallops.
- 15Add butter, sliced garlic, and chopped parsley to the pan with the scallops.
- 16Pour the creamed corn into a bowl as the base.
- 17Top the creamed corn with the seared scallops.
- 18Drizzle any leftover butter, garlic, and parsley from the pan over the dish.
Ingredients
- scallops
- fresh corn
- butter
- water
- heavy cream
- a pinch salt
- paprika
- vegetable oil
- garlic
- parsley
Equipment
panblendercutting boardknifebowlspatulachopsticks
Tips
- You can spruce up your creamed corn by sauteing some shallots or even adding garlic to it.
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