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Seared Scallops with Corn Cream Recipe


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  • Author: Lina
  • Total Time: 25 minutes

Description

Tender, golden-brown scallops are paired with a rich, creamy corn sauce in this elegant yet simple dish. With a hint of garlic and a splash of white wine, it’s a perfect dish for special occasions or a weeknight treat!


Ingredients

Scale
  • 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

Instructions

  • Season the scallops with salt and pepper on both sides.
  • Heat the olive oil in a skillet over high heat.
  • Add the scallops to the skillet and sear for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
  • In the same skillet, add the corn kernels and cook for 2 minutes until slightly caramelized.
  • Add the minced garlic and cook for another 30 seconds, or until fragrant.
  • Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.
  • Stir in the heavy cream and butter, cooking until the sauce is smooth and creamy.
  • Return the scallops to the skillet and cook for an additional 1-2 minutes, allowing them to absorb the sauce flavors.
  • Serve the scallops with the corn cream sauce and garnish with fresh parsley.

Notes

  • For a richer flavor, substitute the heavy cream with half-and-half or add a splash of lemon juice to brighten the sauce.
  • You can also add a dash of smoked paprika or cayenne for an extra layer of flavor and heat.
  • Pair with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the dish.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes