Creamed Corn with Pan Seared Scallops

Serves 1
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Directions

  1. 1Remove the tough abductor muscle from the scallops.
  2. 2Pat the scallops dry with paper towels.
  3. 3Keep the scallops in the fridge for an hour before using.
  4. 4Peel the corn.
  5. 5Cut the corn kernels off the cob into a bowl.
  6. 6Blend half of the corn kernels.
  7. 7Add a knob of butter to a pan.
  8. 8Add the whole and blended corn kernels to the pan.
  9. 9Add water, heavy cream, a pinch of salt, and paprika to the pan.
  10. 10Stir until the creamed corn thickens.
  11. 11Season the scallops with salt.
  12. 12Add vegetable oil to a pan and heat until almost smoking hot.
  13. 13Sear the scallops on one side for a minute and a half.
  14. 14Flip the scallops.
  15. 15Add butter, sliced garlic, and chopped parsley to the pan with the scallops.
  16. 16Pour the creamed corn into a bowl as the base.
  17. 17Top the creamed corn with the seared scallops.
  18. 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.