Thursday, July 21

Scallops & Sauteed Sweet Corn

This dish is the epitome of summer to me: fresh seafood, sweet corn, and just a few other ingredients make a great, quick supper. I make often make scallops for special occasions and I always cook them the same way - sauteed in butter - so that they get a brown crust and are just-cooked through inside. The corn and red onion side is another one of my warm weather go-to recipes and emphasizes the sweetness of the scallops. I recommend whipping this up in the kitchen, then moving to the backyard with a cold cocktail and enjoying.

Sauteed Scallops & Sweet Corn Relish:
For Corn
  • Remove the kernels from 2-3 ears of fresh corn and dice 1/2 red onion.
  • Meanwhile, add 1 tbsp. olive to a large pan over medium-high heat.
  • Add the onion and cook for 4-5 minutes, until translucent.
  • Add the corn and season with salt and pepper.*
  • Cook mixture for another 3-4 minutes, then turn off heat and stir in 1 tbsp. butter until melted.
For Scallops
  • Season 3/4 lb. fresh sea scallops with salt and pepper.**
  • Meanwhile, melt 1/2 tbsp. butter and 1/2 tbsp. olive oil in a skillet.***
  • Add scallops to the pan, arranging in one layer with space in between.
  • Cook scallops for 3-4 minutes, or until brown crust forms.
  • Flip scallops and cook for another 2-3 minutes, until the inside just turns opaque.

Serves two
*I often add 1tsp. fresh thyme leaves as well.
**Pat scallops dry with a paper towel first to ensure they sear nicely.
***Using a combination of butter and oil helps to prevent the butter from burning.