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