Seared Scallops with Corn Cream Recipe

Seared scallops with corn cream is a luxurious, yet simple dish that beautifully combines the sweetness of fresh scallops with a creamy, rich corn sauce. The crispy sear on the scallops contrasts perfectly with the velvety, buttery corn cream, making this an impressive and flavorful dish for special occasions or a weeknight treat. Ready in just 25 minutes, it’s a fantastic way to elevate your dinner routine with minimal effort.

Ingredients

• 1 lb sea scallops
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup white wine
• Fresh parsley for garnish

Directions

1. Season the scallops with salt and pepper on both sides.
2. Heat olive oil in a large skillet over high heat.
3. Add the scallops to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.
4. In the same skillet, add the corn kernels and cook for about 2 minutes, allowing them to slightly brown and caramelize.
5. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan to incorporate all the flavor.
7. Stir in the heavy cream and butter, cooking until the sauce becomes smooth and creamy.
8. Return the scallops to the skillet and cook for an additional minute, ensuring the scallops are heated through and coated with the corn cream.
9. Serve the scallops with the corn cream sauce, garnished with freshly chopped parsley.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add Herbs: For extra flavor, try adding fresh herbs like thyme or basil to the corn cream sauce as it simmers. A sprinkle of fresh lemon zest can also add a nice citrusy touch.
• Spicy Twist: If you like a bit of heat, add a pinch of cayenne pepper or finely chopped fresh chili to the garlic and corn mixture.
• Vegetarian Version: Omit the scallops and serve the creamy corn sauce over grilled vegetables or roasted potatoes for a delicious vegetarian dish.
• Add Bacon: For a smoky, savory flavor, add crispy crumbled bacon to the corn cream just before serving. The bacon will add a delicious crunch and depth to the dish.
• Alternative Proteins: Instead of scallops, you can use shrimp or fish fillets like halibut or cod as the protein base for the dish.

Storage/Reheating

• Storage: Leftover scallops with corn cream can be stored in an airtight container in the refrigerator for up to 2 days. The scallops may lose some of their texture when reheated.
• Reheating: To reheat, place the scallops and corn cream in a skillet over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, you can add a splash of broth or cream to loosen it up.

10 FAQs

1. Can I use frozen scallops?
   Yes, you can use frozen scallops for this recipe. Be sure to thaw them completely in the refrigerator before cooking, and pat them dry to ensure a good sear.
2. How do I know when scallops are cooked?
   Scallops are done when they are opaque in the center and have a golden-brown crust on the outside. Overcooking will make them rubbery, so watch them closely.
3. Can I make the corn cream ahead of time?
   The corn cream sauce is best made fresh, as it tends to thicken over time. However, you can prepare the sauce in advance and store it in the refrigerator for up to 1 day. Reheat gently before serving.
4. What kind of wine should I use for deglazing?
   A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, works best for deglazing and adding depth to the sauce. Avoid sweet wines as they may make the sauce too sugary.
5. Can I use frozen corn?
   Yes, frozen corn works perfectly well in this recipe. Just be sure to cook it long enough to bring out its natural sweetness and flavor.
6. What can I serve with seared scallops and corn cream?
   Seared scallops pair well with a variety of sides, including roasted vegetables, mashed potatoes, couscous, or a simple green salad.
7. Can I add more cream to the sauce?
   Yes, you can adjust the richness of the sauce by adding more heavy cream. If you prefer a lighter version, you can reduce the amount of cream and substitute part of it with chicken or vegetable broth.
8. Can I make this recipe without wine?
   If you prefer to skip the wine, you can substitute with a little bit of chicken or vegetable broth, or even a splash of lemon juice for some acidity.
9. How do I get a good sear on the scallops?
   To get a perfect sear, make sure the scallops are thoroughly dried before cooking, and that the skillet is very hot before adding the oil and scallops. Don’t overcrowd the pan, as this can prevent the scallops from browning properly.
10. What other seafood can I use in this dish?
    This recipe would also work well with shrimp or even a firm white fish like halibut or sea bass. Adjust cooking times accordingly for different seafood types.

Conclusion

Seared scallops with corn cream is a decadent, restaurant-quality dish that’s easy to prepare at home. The combination of sweet, tender scallops and rich, creamy corn sauce creates a dish that’s perfect for entertaining or a special meal. With minimal ingredients and a short cooking time, this recipe is a wonderful way to enjoy seafood in a simple yet elegant way.

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