Seared Scallops With Creamed Corn Food

SEARED SCALLOPS WITH CREAMY CORN

Steps:

• Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper.
• Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through.
• Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN

Steps:

• Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
• Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
• Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
• Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
• Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
• Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
• Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
• Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
• Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

CREAMY CORN GRITS WITH SEA SCALLOPS

Steps:

• Toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. Add the Grits and give it all a good stir. Reduce heat and cook as per package directions until about 3/4 way done.
• Slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. Mix thoroughly so that the cream and cheese are fully incorporated into the grits. Turn off the heat and put a heavy lid on the pot.
• Make a cream sauce by dashing two TBSP butter into a large nonstick saute' pan on medium heat. When butter melts, add garlic and saute' until fragrant. Add remaining cream (1 cup)and reduce mixture by half. Season with salt and pepper, and reserve sauce in a seperate container.
• Wipe out the saute' pan, and turn the heat all the way up. Drizzle in a little Olive Oil. Season the Scallops with salt and pepper. Sear Scallops about 2 minutes a side ( maybe a few seconds more). DO NOT OVERCOOK. At the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. Ladle scallops and sauce evenly on top of the grits.

SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING

Steps:

• MAKE THE CORN PUDDING:
• Preheat the oven to 400°F.
• Butter four 1-cup ramekins.
• In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
• Puree half of the mixture in a blender.
• Return the puree to the saucepan.
• In another medium saucepan, melt the butter.
• Add the flour and cook over moderately high heat, stirring, for 1 minute.
• Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
• Remove from the heat and whisk in the egg yolks.
• Let cool until warm, about 20 minutes.
• In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
• Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
• Spoon the mixture into the ramekins.
• Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
• Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
• MEANWHILE, PREPARE THE SCALLOPS:
• In a large skillet, heat 3 tablespoons of the olive oil until smoking.
• Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
• Turn and cook the scallops for 1 minute longer.
• Remove the skillet from the heat and transfer the scallops to a large plate.
• Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
• Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
• Remove from the heat.
• Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
• Season with salt & white pepper.
• Return the scallops to the skillet and keep warm.
• In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
• Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
• Mound the pea shoot salad alongside and serve with the corn puddings.