3/21/13 - Seared Scallops over Grilled Cream Corn

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3 ears corn (oiled, seasoned with salt and pepper, grilled, then cut off cob)

1 each red onion (small dice)

1 each fresh jalapeno (remove stems, keep seeds and rib if you want it a little spicy) small dice

1 cup white wine (something your drinking with dinner) a Sauvignon Blanc (Murphy Goode) or a sweeter Chardonnay (Sonoma Cutrer)

2 cups heavy cream

½ cup shredded parmesan cheese

12 each U-10 scallop skirt removed and completely DRY.

2 oz oil

3oz unsated butter

Salt and pepper to taste


In a small sauce pot add white wine and reduce by half

Add heavy cream to same sauce pot and reduce by half then set aside

In a pre heated 10” skillet over medium/high heat add 1oz of the oil then add diced red onion, jalapeno, and season with salt and pepper

Add grilled corn and toss together

Add 6oz of the wine and cream mixtures put back over heat, and reduce to the consistency of almost a soupy cream corn

Add ½ cup shredded parmesan cheese and taste for seasoning put back over low heat on the back of the stove

Season both sides of cleaned and dried scallops with salt and pepper

In another 10” preheated skillet (preferably cast iron) over HIGH heat add each scallop to skillet and hold down for a few seconds to get a nice sear on them.

Once you achieve a nice sear carefully flip scallops to the other side and follow same directions (hold each down for a few seconds)

Add the butter and kill the heat

Taste you creamed corn again for seasoning and make sure it’s hot

I large bowls evenly distribute the creamed corn between the two and put six scallops over the corn in each bowl

You can garnish with a touch more parmesan cheese and some micro greens