Welcome, food enthusiasts! If you’re a seafood lover looking to elevate your culinary game, you’re in for a treat. Today, we’re diving into an extraordinary dish: Golden Seared Scallops with Smoky Sweet Corn Cream. This recipe combines the delicate, buttery flavor of scallops with a rich, smoky, and creamy corn base that’s sure to tantalize your taste buds. Whether you’re cooking for a special occasion or just want to impress with a gourmet meal, this recipe is guaranteed to deliver. Let’s get cooking!
Introduction
Scallops are a beloved seafood delicacy known for their tender texture and naturally sweet flavor. Paired with a smoky sweet corn cream, this dish takes inspiration from coastal cuisine while adding a touch of Southern flair with the smoky elements. The contrast of textures—crispy bacon, silky corn puree, and perfectly seared scallops—makes this dish both luxurious and satisfying. It’s a beautiful blend of flavors that will transport you to a seaside dining experience right at home.
Ingredients
To prepare this comforting Golden Seared Scallops with Smoky Sweet Corn Cream, you’ll need the following ingredients:
- 4 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 bunch scallions, white and light green parts only, chopped
- 3 ears corn, blanched or grilled, kernels removed
- 4 ounces cream cheese, softened
- 1/2 cup half-and-half or heavy cream
- Cayenne pepper, to taste
- Salt and freshly ground black pepper, to taste
- 8 large sea scallops, patted dry
- 1-2 teaspoons smoked paprika
- 1 tablespoon chopped fresh chives, plus more for garnish
Feel free to adapt the recipe if you need to accommodate specific dietary needs. For example, you can substitute heavy cream with a dairy-free alternative or use turkey bacon for a leaner option.
How to Make Golden Seared Scallops with Smoky Sweet Corn Cream
Follow these steps to create your own delicious Golden Seared Scallops with Smoky Sweet Corn Cream:
- Cook the Bacon: Heat a skillet over medium-high heat and add the bacon pieces. Reduce heat to medium and cook until crispy, about 4-5 minutes. Transfer the bacon to a paper towel-lined plate, reserving the bacon grease in a small bowl. Wipe the skillet clean.
- Prepare the Corn Cream: Heat the butter and 1 tablespoon of bacon grease in the skillet. Add the chopped scallions and cook until softened, about 2-3 minutes. Stir in the corn kernels, cream cheese, and half-and-half or heavy cream. Continue cooking over medium heat until the cream cheese has melted and the mixture is smooth. Season with cayenne pepper, salt, and black pepper to taste.
- Purée the Corn: Transfer half of the corn mixture to a food processor or blender and process until almost smooth, leaving some texture. Return the purée to the skillet, stir everything together, and keep warm on low heat.
- Sear the Scallops: In a separate nonstick skillet, heat 1 teaspoon of bacon grease over medium-high heat. Pat the scallops dry with a paper towel and season with salt, black pepper, and smoked paprika. Place the scallops in the skillet and cook for 2-3 minutes on each side, until they are golden brown and reach medium doneness.
- Final Touches: Stir in the chopped chives and half of the cooked bacon into the corn purée. For serving, spoon the corn purée onto plates and place the seared scallops on top. Garnish with the remaining bacon and extra chives.
Helpful Tips
- Perfectly Searing Scallops: Make sure your scallops are very dry before searing to achieve that beautiful golden crust. Pat them dry with paper towels and let them sit at room temperature for a few minutes.
- Adjusting the Spice Level: If you prefer a milder flavor, reduce the amount of cayenne pepper. For those who love heat, you can sprinkle a little extra on top before serving.
Cooking Tips
- Enhance the Flavor: For an extra depth of flavor, try grilling the corn before removing the kernels. The slight char will add a smoky sweetness that complements the scallops beautifully.
- Equipment Tips: A nonstick skillet is essential for perfectly seared scallops. It helps them develop a crispy exterior without sticking to the pan.
Serving Suggestions
Pair your Golden Seared Scallops with Smoky Sweet Corn Cream with a simple green salad or roasted vegetables to keep the focus on the rich, creamy corn and the delicate scallops. A glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, would also be an excellent complement to this elegant dish.
Nutritional Information
For those curious about the nutritional content, here’s a quick snapshot of the Golden Seared Scallops with Smoky Sweet Corn Cream.
Nutritional Information (per serving)
- Calories: 380 kcal
- Carbohydrates: 20g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 9g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 640mg
- Potassium: 570mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 80mg
- Iron: 1.5mg
Scallops are an excellent source of lean protein and omega-3 fatty acids, which support heart health. The corn adds fiber and a variety of vitamins, making this dish not just delicious but also nutritious.
Storage and Leftovers
- Refrigerate: Store any leftover scallops and corn cream in an airtight container in the refrigerator for up to two days. Be sure to store the scallops and corn separately to maintain the best texture.
- Reheat: When reheating, gently warm the corn cream over low heat in a skillet, adding a splash of cream if necessary to restore its smoothness. Scallops can be reheated in a nonstick skillet for just a minute or two, taking care not to overcook them.
Leftovers make an excellent topping for a light salad or can be repurposed into a seafood pasta.
Frequently Asked Questions (FAQs)
- Can I use frozen scallops? Yes, but be sure to thaw them completely and pat them very dry to ensure proper searing.
- What if I don’t have smoked paprika? Regular paprika will work in a pinch, but the smoked variety adds a unique depth that complements the dish’s creamy corn base.
- Can I make the corn cream ahead of time? Absolutely! The corn cream can be made a day ahead and stored in the refrigerator. Just reheat it gently on the stove before serving.
Related Recipes
If you loved this recipe, you’ll want to check out these delicious dishes as well:
These recipes are just as satisfying and easy to follow, perfect for adding to your regular meal rotation.
Conclusion
Thank you for following along with this Golden Seared Scallops with Smoky Sweet Corn Cream recipe. I hope you enjoy the delightful blend of flavors as much as I do. Don’t forget to share your creations in the comments below—whether you’ve followed the recipe to the letter or added your own personal twists, I’d love to hear about it! Happy cooking!
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Golden Seared Scallops with Smoky Sweet Corn Cream
Description
Welcome, food enthusiasts! If you’re a seafood lover looking to elevate your culinary game, you’re in for a treat. Today, we’re diving into an extraordinary dish: Golden Seared Scallops with Smoky Sweet Corn Cream. This recipe combines the delicate, buttery flavor of scallops with a rich, smoky, and creamy corn base that’s sure to tantalize your taste buds. Whether you’re cooking for a special occasion or just want to impress with a gourmet meal, this recipe is guaranteed to deliver. Let’s get cooking!
Ingredients
4 Chicken Breast, cut into 1/2-inch pieces
1 tablespoon butter
1 bunch scallions, white and light green parts only, chopped
3 ears corn, blanched or grilled, kernels removed
4 ounces cream cheese, softened
1/2 cup half-and-half or heavy cream
Cayenne pepper, to taste
Salt and freshly ground black pepper, to taste
8 large sea scallops, patted dry
1–2 teaspoons smoked paprika
1 tablespoon chopped fresh chives, plus more for garnish
Instructions
Cook the Chicken : Heat a skillet over medium-high heat and add the bacon pieces. Reduce heat to medium and cook until crispy, about 4-5 minutes. Transfer the bacon to a paper towel-lined plate, reserving the bacon grease in a small bowl. Wipe the skillet clean.
Prepare the Corn Cream: Heat the butter and 1 tablespoon of bacon grease in the skillet. Add the chopped scallions and cook until softened, about 2-3 minutes. Stir in the corn kernels, cream cheese, and half-and-half or heavy cream. Continue cooking over medium heat until the cream cheese has melted and the mixture is smooth. Season with cayenne pepper, salt, and black pepper to taste.
Purée the Corn: Transfer half of the corn mixture to a food processor or blender and process until almost smooth, leaving some texture. Return the purée to the skillet, stir everything together, and keep warm on low heat.
Sear the Scallops: In a separate nonstick skillet, heat 1 teaspoon of bacon grease over medium-high heat. Pat the scallops dry with a paper towel and season with salt, black pepper, and smoked paprika. Place the scallops in the skillet and cook for 2-3 minutes on each side, until they are golden brown and reach medium doneness.
Final Touches: Stir in the chopped chives and half of the cooked bacon into the corn purée. For serving, spoon the corn purée onto plates and place the seared scallops on top. Garnish with the remaining bacon and extra chives.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Perfectly Searing Scallops: Make sure your scallops are very dry before searing to achieve that beautiful golden crust. Pat them dry with paper towels and let them sit at room temperature for a few minutes.
- Adjusting the Spice Level: If you prefer a milder flavor, reduce the amount of cayenne pepper. For those who love heat, you can sprinkle a little extra on top before serving.
