SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
SEARED SCALLOPS WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
- Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
- Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
- Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.
Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams
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.
SEARED SEA SCALLOPS
Steps:
- In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
- Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
- In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SWEET CORN AND SCALLOP PASTA
Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they're very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.
Provided by Kay Chun
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
- Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
- While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
- Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.
SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING
The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. If you can't get the "just-caught" make sure they are of a coral-color instead of a milky-white. Chef Alice Bloomfield - From Pairing of the Day: July 2008, Published 2007. Wine Chardonnays from California's Carneros region are known for their lemon cream and fruit notes, a nice echo for these scallops. Two good Carneros bottlings are the melon-tinged 2005 St. Clement and the tropical-fruited 2005 Rombauer.
Provided by Manami
Categories Lemon
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 461.8, Fat 34.6, SaturatedFat 14.3, Cholesterol 195, Sodium 312.8, Carbohydrate 21.5, Fiber 1.9, Sugar 2.5, Protein 19
PAN-SEARED SEA SCALLOPS WITH CORN COULIS
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
- Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
- Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
- Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.
SEARED SCALLOPS WITH CORN CREAM
This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g
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SEARED SCALLOPS WITH CREAMY CORN - THE FOODIE PHYSICIAN
From thefoodiephysician.com
5/5 (4)Total Time 35 minsCategory Main CourseCalories 348 per serving
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and garlic and cook 2-3 minutes until softened. Add the corn and cook another 4-5 minutes, stirring occasionally. Turn the heat up to high and add the wine or stock. Cook a few minutes until the liquid is reduced by half. Turn the heat off and stir in the cheese and basil. If the corn is dry, add a little more liquid until it is creamy. Season with salt and pepper.
- Heat the remaining tablespoon 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 2-3 minutes without moving them until a golden crust forms. Carefully flip the scallops and cook another 2 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil.
SEARED SCALLOPS ON CORN SALAD - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (1)Total Time 15 minsCategory DinnerCalories 236 per serving
- Heat oil in a skillet over medium heat. Add red bell pepper, scallions, shallot, jalapeno, and garlic. Add a generous pinch of salt and cook for 3-4 minutes until slightly tender. Add corn and cook for an additional 2 minutes until warmed through, taste testing for salt level.
- Meanwhile, pat scallops dry and salt and pepper both sides and heat butter in a skillet over medium-high heat. Once melted and hot, add scallops, with one flat side down, and cook for 1-2 minutes. Don't move scallops around as they start cooking - let them develop the golden brown crust. Flip when they're ready (they should easily come up) and cook again on the other flat side - you want a golden crust and translucent center. Be careful not to overcook.
- Assemble corn salad on a plate and add scallops on top. Garnish generously with freshly chopped cilantro and additional scallions as desired.
RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO | CBC …
From cbc.ca
- Cut kernels off of corn and set aside. Hold the cob up vertically on cutting board, and drag the sharp edge of a knife down the cob to milk it, adding any fibre or liquid that comes out to the bowl with the reserved kernels. Break cobs in half and combine milked corn cobs with vegetable stock and water in a medium saucepan with lid. Bring to a boil over high heat, cover and reduce heat to low, simmering for 20 minutes. Remove cobs from stock and discard, keeping stock warm on back burner of stove.
- In a wide, heavy bottomed saucepan, heat the olive oil over medium heat. Add shallot and sauté until softened, 2-3 minutes. Add rice and sauté until coated with oil and shiny, about 2 minutes. Add white wine and a healthy pinch of kosher salt and stir until it is absorbed into rice.
- Add a ladle of stock, about ⅔ of a cup. Stirring continuously, continue adding stock one ladle at a time, adding the next when the one before has been almost completely absorbed. This process should take about 20 minutes. When ¾ of the stock has been used, add the corn kernels to the pan and stir. Continue adding stock, until the risotto is creamy and rice is cooked to al dente. If needed, use hot water to thin the risotto if all of the corn stock is gone. Stir in butter and tarragon and taste to adjust for seasoning. Serve with seared scallops.
PAN SEARED SCALLOPS WITH SWEET CORN AND CHILES
From simplyrecipes.com
4.8/5 (5)Total Time 30 minsCategory Dinner, Quick And EasyCalories 452 per serving
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