Pan seared scallops with creamy corn
4 scallops per portion
3-4 ears of fresh corn (for 2 people)
1 jalapeno pepper
1/2 half of red bell pepper (optional)
salt and freshly ground black pepper
2 tablespoon butter
1 tablespoon olive oil
1/2 cup of heavy cream
1 tablespoon of Old bay seasoning
1/3 cup of cornmeal
chopped Italian parsley for garnish
Let’s start with your creamy corn first, because the scallops only need few minutes.
In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. Set aside.
In heavy pan melt 1 tablespoon of butter, add finely chopped shallot and jalapeno and cook for a minute. Season with salt and pepper. Add finely chopped scallions and bell pepper and add all the corn.
Cover with heavy cream and let cook on medium heat stirring occasionally, until the cream thickens. In the restaurant there is also a bacon in this recipe, but I wasn’t brave enough to add more fat to this “light dish”!
When the corn is cooked, set aside and keep warm. Clean your scallops and pat them dry with paper towel. Mix seasoning with cornmeal and dust your scallops with the mixture.
Heat reminding butter with olive oil and sear scallops on high heat until medium rare – about 2 minutes per side, depends on its thickness. You can also grill it, if you prefer.
Spread creamy corn on each plate and top it with pan seared scallops. Garnish with parsley and enjoy!
Wine pairing suggestions:
I have once had this dish with Hess Collection Chardonnay Su’skol – the very generous, oaky, round and buttery style Chardonnay from Napa. The creaminess of this corn was a superb match the first time and I didn’t even try another wine with it since.
When something was such a perfect match, I didn’t feel like messing it up! Please, note that I have an older review on this wine – see if you can get newer release – 2007 vintage.