Scallops with Smoky Cream Corn Sauce
Seafood is my ultimate treat! When I want to spoil myself 🥰, I buy some seafood to make succulent dishes like Country Boil, Garlic Shrimp, Moules à la Provençale or Moules Marinière, Crab Stuffed Mushrooms, and others including this incredible recipe… Scallops with Smoky Cream Corn Sauce!
Scallops are my top favorite… I can’t get enough of their subtle fruity flavor! When I go to a restaurant and there’s lobster 🦞 and scallops on the menu, most likely, I’ll be choosing the little guys over the big red one. I know, most people will pick the lobster…
This Scallops with Smoky Cream Corn Sauce recipe has been a challenge. Over 10 summers ago, I decided to combine corn with scallops. It took me several attempts before I got exactly the flavor I wanted and tada 😀! I finally got it (I’m very stubborn and determined)!
While fresh corn on the cob is in season, this appetizer is perfect when entertaining. It’s elegant, amazingly tasty plus very quick to make ⏳. The sauce can be made ahead and kept warm until ready to sear the scallops.
To successfully achieve a gorgeous result, the corn 🌽 has to be a sweet variety. I love using peaches and cream. They’re my ultimate favorite but there are also others to choose from! You can use Golden Bantam as well as Stowell’s Evergreen.
The ingredients are simple and yet marry so well together. Besides the stars 🌟 of the dish (corn and scallops), there’s a little bit of shallots and garlic along with heavy cream and chicken broth although vegetable broth is another option.
As I really wanted to preserve the sweet flavor from both the corn kernels and scallops, I use very little seasonings. There’s sea salt 🧂, white pepper, raw sugar and smoked paprika which gives that lovely undertone to the dish.
For this application, I prefer using white instead of black pepper. It has a milder flavor due to the fact that they’re soaked in water 💦 to remove the skins. It gives a nice earthy hint without overpowering the delicate taste of the dish. Also, it visually blends in better than black pepper.
When the corn mixture is done, I use an immersion blender to process until very smooth. If you use a regular blender, make sure to place a dish towel over the lid and firmly hold it down so it doesn’t splash everywhere due to the pressure… also work in batches if needed.
Cooking scallops is like shrimp/prawns 🍤. Most people overcook them. In a very hot skillet on medium-heat, it takes 1 to 1 ½ minutes – maybe 2 minutes at the most – per side to sear the scallops… that’s all! Beyond that, they’ll turn rubbery… not a really pleasant texture!
Scallops with Smoky Cream Corn Sauce is a delightful appetizer to serve at your next dinner party! It’s a mouthwatering dish 😋 that any scallop lover will really appreciate! It’s easy to prepare and the results are absolutely delicious!
Bon Appétit! 🍽
Check out these other tasty seafood recipes… 😀
– Prawn Saganaki
– Scallop Pineapple Ceviche
– New England Lobster Rolls
– Seafood Pizza
– Oysters Bienville
– Crab Louie Salad
– Clams Casino
and for even more fish & seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood
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Scallops with Smoky Cream Corn Sauce
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Ingredients
- 3 large ears peaches & cream corn
- 2 tbsp. grapeseed oil, divided tips & tricks
- 1 tbsp. clarified butter
- 2 tbsp. shallots, finely chopped
- 1 large clove garlic, pressed
- 3/4 cup heavy cream
- 1/4 cup low-sodium chicken broth
- ground Himalayan pink salt, to taste and divided
- white pepper, to taste and divided
- 1/2 tsp. raw sugar
- 12 large scallops, muscles removed and patted dry
- 1/2 tsp. smoked paprika
- 1 tbsp. finely chopped chives, for garnish tips & tricks
Directions
- Remove the kernels by cutting down and set aside; discard cobs.
- In a saucepan over medium heat, add 1 tablespoon oil and clarified butter. When hot, add shallots and sauté them for 1 minute. Add garlic and sauté for 30 seconds.
- Add kernels and stir well to coat. Pour in heavy cream and chicken broth and mix; season with salt, white pepper and raw sugar. Stir once again, bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Meanwhile, season scallops lightly with ground sea salt and white pepper; set aside.
- When time is up, using an immersion blender, process until the corn mixture is smooth. Stir in smoked paprika; taste and adjust if necessary. Keep the mixture warm until ready to serve.
- In a skillet over medium-high heat, add the remaining 1 tablespoon oil and when it starts shimmering, place the scallops, seasoned side down. Season the top with salt and white pepper.
- Cook them until golden brown, about 1 to 1 ½ minutes per side. Spoon the sauce on serving plates and place the scallops on top; garnish with chopped chives and serve immediately.
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I served this appetizer and everyone loved it! It’s very tasty and so elegant. Thank you for sharing
My pleasure Liza 😀! You’re right. It’s elegantly delicious… always a crowd pleaser. Enjoy your day 🌞