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.