Packed with flavor and textures, this Pan Seared Scallops with Sweet Corn and Chiles recipe is a delightful culinary journey. The sweetness of the corn balances the heat from the chiles, and the perfectly seared scallops bring a touch of the ocean into every bite. This dish is sure to impress your guests and their taste buds.
This recipe calls for a few ingredients that you might not commonly find at home, such as dry sea scallops and poblano chiles. Dry sea scallops are preferred for their natural sweet taste and ability to sear nicely. Poblano chiles are a mild variety of chili pepper known for their rich, complex flavor. When shopping, ensure to select scallops that are firm, smell fresh and have a uniform translucent color.
Pan Seared Scallops and Sweet Corn Ingredients
Corn ears: Corn provides a sweet and juicy crunch to the dish.
Butter: Adds a rich, savory depth to the corn.
Onion: Enhances the overall flavor profile.
Poblano chile: Introduces a mild heat to the dish.
Heavy cream: Gives the corn a creamy texture.
Sea scallops: The star of the show, providing a tender and subtly sweet seafood bite.
Olive oil: Used for pan searing the scallops.
Lime juice: Adds a fresh citrus kick.
Cilantro: Offers a vibrant herbaceous note.
One reader, Dexter Crawford says:
The pan-seared scallops with sweet corn and chiles recipe is a delightful dish! The combination of flavors is simply divine, and the creamy corn adds a perfect balance to the succulent scallops. It's a restaurant-quality meal that's easy to make at home. I highly recommend trying it!
Techniques for Perfectly Seared Scallops
How to prepare creamy corn: This technique involves cutting the kernels off the corn cobs and then extracting the pulpy corn milk. The corn, along with the other ingredients, is then cooked in a skillet until the kernels are tender, resulting in a creamy texture.
How to sear scallops: This technique involves rinsing the scallops, patting them dry, seasoning with salt and pepper, and then searing them in a hot skillet until they are golden brown on both sides. The scallops are then allowed to rest in the residual heat to finish cooking.
How to serve: The dish is assembled by dividing the creamy corn into shallow bowls, placing the seared scallops over the corn, and then garnishing with lime juice and cilantro or parsley. It is served with lime wedges on the side.
How To Make Pan Seared Scallops with Sweet Corn and Chiles
Served over a creamy mix of corn and pepper, this pan seared scallops yields an irresistibly delicious, classy dinner that’s ready in just 30 minutes.
Serves:
Ingredients
For Creamy Corn:
- 5corn ears,shucked
- 2tbspbutter
- ½medium onion,finely chopped
- ½poblano chile,finely chopped
- ½cupheavy cream
- ½cupwater,plus more as needed
- ¼tspsalt
- ⅛tspground black pepper
- ¼cupfresh cilantro,or parsley, chopped
For Scallops:
- 1¼lbsdry sea scallops,(16 scallops)
- ½tspsalt
- ⅛tspground black pepper
- 2tbspolive oil
- 2tbsplime juice
- lime wedges,for serving
- 4tbspcilantro,or parsley, coarsely chopped, for serving
Instructions
Corn:
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Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs. Transfer to a large bowl.
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After removing the kernels, hold one cob over the rim of the bowl of corn and use the back of the knife to rub across it, going back and forth to release the pulpy corn milk into the bowl. Repeat with all the ears to get about 1 tablespoon of corn milk per cob.
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In a large skillet over medium heat, melt the butter. Add the onion and diced poblano. Cook, stirring often for about 5 minutes or until the vegetables soften.
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Add the corn, corn milk, cream, water, salt, and pepper. Cook, stirring often for 3 to 4 minutes or until the kernels are tender. Remove from heat.
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The mixture should look creamy. If it seems dry, stir in more water, 1 tablespoon at a time. Stir in cilantro or parsley. Remove from the heat and set aside.
Scallops:
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Rinse the scallops under cold running water. If the side muscle or the small, tough pieces of scallop that attached the scallop to its shell is present, remove it with a sharp paring knife.
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Pat the scallops dry with paper towels and sprinkle with salt and pepper.
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In a large skillet over medium-high heat, heat the oil until very hot. Add the scallops without crowding them, and turn the heat to medium.
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Cook for about 5 minutes, or until they are golden brown on the bottom. Turn the scallops over and remove the pan from the heat.
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Let them rest for a few minutes to cook in the residual heat from the pan. Cook until they firm to the touch and have a slight almost frilly-looking separation on the edge of the scallop.
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Divide the corn evenly into shallow bowls. Place 3 to 4 scallops, browned side up, over the corn. Sprinkle the scallops with lime juice and cilantro or parsley.
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Serve with lime wedges, and enjoy!
Nutrition
- Calories: 433.68kcal
- Fat: 26.01g
- Saturated Fat: 12.04g
- Trans Fat: 0.25g
- Monounsaturated Fat: 10.23g
- Polyunsaturated Fat: 2.16g
- Carbohydrates: 32.66g
- Fiber: 3.23g
- Sugar: 9.99g
- Protein: 22.34g
- Cholesterol: 90.04mg
- Sodium: 883.84mg
- Calcium: 43.00mg
- Potassium: 727.05mg
- Iron: 1.45mg
- Vitamin A: 193.53µg
- Vitamin C: 23.24mg
Pro Tip for Achieving the Perfect Sear on Scallops
When searing scallops, it's crucial to have your pan very hot before adding them. This ensures a nice, golden crust forms on the outside while the inside remains tender and juicy. Also, avoid overcrowding the pan as this can cause the scallops to steam rather than sear, preventing that desirable crust from forming. Patting the scallops dry before cooking also helps achieve a better sear.
Time-Saving Tips for Making Pan Seared Scallops with Sweet Corn and Chiles
Prep ahead: Prepare the creamy corn mixture in advance and store it in the refrigerator. This will save time when you're ready to cook the dish.
Use frozen corn: If fresh corn is not available, you can use frozen corn kernels to save time on shucking and cutting the corn off the cob.
Dry scallops: Ensure the scallops are thoroughly dried before cooking to prevent excess moisture, which can speed up the searing process.
Organize ingredients: Before starting the recipe, organize all the ingredients and cooking equipment to streamline the cooking process.
Quick sear: Sear the scallops over high heat for a shorter time to achieve a golden crust without overcooking the delicate scallops.
Multi-task: While the corn is cooking, start preparing the scallops to maximize efficiency in the kitchen.
Substitute Ingredients For Pan Seared Scallops with Sweet Corn and Chiles Recipe
corn - Substitute with butternut squash: Butternut squash can provide a similar sweet and nutty flavor to the dish, and its texture can mimic that of corn when cooked. It's a great alternative for those looking to reduce their carb intake or avoid corn.
poblano chile - Substitute with green bell pepper: Green bell pepper can provide a mild, slightly sweet flavor similar to poblano chile. It can add a pop of color and a subtle kick to the dish.
heavy cream - Substitute with coconut cream: Coconut cream can add a rich and creamy texture to the dish while infusing a hint of coconut flavor. It's a suitable dairy-free alternative for those with lactose intolerance or following a vegan diet.
sea scallops - Substitute with jumbo shrimp: Jumbo shrimp can be a delicious alternative to scallops, offering a similar sweet and delicate flavor. They cook quickly and can provide a satisfying seafood element to the dish.
lime juice - Substitute with lemon juice: Lemon juice can provide a tangy and citrusy flavor similar to lime juice. It can add brightness and acidity to the dish, complementing the other flavors.
Plating Ideas for Scallops with Sweet Corn and Chiles
Perfectly seared scallops: Ensure the scallops are perfectly seared, with a golden brown crust on the outside and a tender, juicy center. The sear should be even and consistent across each scallop.
Artful arrangement of sweet corn: Arrange the creamy sweet corn in a visually appealing manner, ensuring it complements the scallops without overpowering them. Consider using a ring mold for a clean presentation.
Garnish with fresh cilantro: Add a pop of color and freshness to the dish by delicately garnishing with fresh cilantro. The vibrant green leaves will provide a beautiful contrast to the scallops and sweet corn.
Drizzle with lime juice: Just before serving, drizzle a small amount of fresh lime juice over the scallops. This will enhance the flavors and add a touch of acidity to balance the richness of the dish.
Use elegant serving bowls: Select elegant, shallow bowls that will showcase the dish beautifully. The presentation should be sophisticated and refined, reflecting the high culinary standards of a Michelin-starred restaurant.
Incorporate lime wedges: Place small, meticulously cut lime wedges strategically around the dish to add a visually appealing element and provide a hint of citrus aroma.
Attention to detail: Pay close attention to every detail, ensuring that the dish is meticulously presented with precision and care. Each element should be thoughtfully placed to create a visually stunning plate.
Essential Kitchen Tools for Searing Scallops
- Cutting board: A flat board used for cutting and preparing ingredients.
- Knife: A sharp tool used for slicing and chopping ingredients.
- Skillet: A flat-bottomed pan used for searing and cooking the scallops.
- Large skillet: A wide, deep pan used for cooking the creamy corn.
- Sharp paring knife: A small knife used for removing the side muscle from the scallops.
- Paper towels: Used for patting the scallops dry before cooking.
- Lime squeezer: A tool used for extracting lime juice.
- Cooking spoon: A utensil used for stirring and serving the creamy corn.
- Tongs: Used for flipping the scallops while cooking.
- Shallow bowls: Used for serving the dish.
Storage and Freezing Instructions for Pan Seared Scallops
- To store leftover scallops, place them in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet with a bit of butter or olive oil until warmed through.
- The creamy corn mixture can be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of cream or water if needed to restore the creamy consistency.
- For longer storage, you can freeze the scallops and creamy corn separately. Place the scallops in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or resealable bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
- To freeze the creamy corn, let it cool completely, then transfer to a freezer-safe container or resealable bag, removing as much air as possible. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- When reheating frozen scallops, it's best to thaw them first to ensure even cooking. Reheat gently in a skillet with a bit of butter or olive oil over medium heat until warmed through.
- Reheat frozen creamy corn in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of cream or water to restore the creamy texture.
How To Reheat Leftover Scallops and Sweet Corn
Preheat your oven to 350°F (175°C). Place the leftover scallops on a baking sheet lined with parchment paper or aluminum foil. Drizzle a small amount of olive oil over the scallops to prevent them from drying out. Bake for 5-7 minutes, or until the scallops are heated through. Be careful not to overcook them, as they can quickly become rubbery.
For the creamy corn, reheat it in a saucepan over medium-low heat. Stir occasionally to prevent scorching. If the mixture seems too thick, add a splash of heavy cream or water to loosen it up. Once heated through, taste and adjust the seasoning with salt and pepper if needed.
Alternatively, you can reheat both the scallops and the creamy corn in the microwave. Place the scallops on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Microwave on high for 30-45 seconds, or until heated through. For the creamy corn, transfer it to a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it reaches the desired temperature.
If you have a sous vide machine, you can reheat the scallops using this method for the best results. Place the scallops in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 120°F (49°C) and submerge the bag with the scallops in the water bath. Reheat for 10-15 minutes, or until the scallops are warmed through. This method ensures that the scallops maintain their original texture and moisture.
For a quick and easy reheating option, you can also use a skillet. Heat a small amount of butter or olive oil in a skillet over medium heat. Once the butter has melted or the oil is hot, add the scallops and the creamy corn. Stir gently and heat until warmed through, about 3-5 minutes. Be careful not to overcrowd the skillet, as this can cause the scallops to steam rather than sear.
Interesting Trivia About Scallops and Sweet Corn
Scallops are a great source of magnesium, which is essential for maintaining a healthy heart and nervous system.
Is Making Pan Seared Scallops at Home Cost-Effective?
This pan-seared scallops with sweet corn and chiles recipe offers a delightful blend of flavors and textures. The cost-effectiveness largely depends on the availability and pricing of the ingredients. While sea scallops can be a pricier option, the dish's overall appeal and the use of seasonal corn and chiles can balance the cost. The approximate cost for a household of 4 people may range from $30 to $40, depending on the quality of the ingredients. The overall verdict for this recipe is 8/10, considering the balance of flavors, nutritional value, and the potential to impress guests.
Are Pan Seared Scallops with Sweet Corn and Chiles Healthy?
The pan seared scallops with sweet corn and chiles recipe is a delightful combination of flavors, but it does have some elements that may not be considered entirely healthy. Let's break it down:
- Scallops are a lean protein source, low in calories and rich in nutrients like vitamin B12, selenium, and omega-3 fatty acids. However, they are also relatively high in cholesterol.
- Corn is a good source of fiber, vitamins, and minerals, but it is also a starchy vegetable that can contribute to a higher glycemic load.
- The recipe uses butter, heavy cream, and olive oil, which are high in saturated and unsaturated fats. While some healthy fats are essential for a balanced diet, excessive amounts can contribute to heart disease and other health issues.
- Poblano chiles add a nice kick of flavor and contain vitamins A and C, but they are used in a relatively small amount in this recipe.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter and heavy cream used in the creamy corn. You can substitute half of the heavy cream with low-fat milk or a plant-based alternative to lower the saturated fat content.
- Use a smaller amount of olive oil when searing the scallops. While olive oil is a healthier fat option, it is still calorie-dense.
- Increase the proportion of poblano chiles and other vegetables in the dish. You could add bell peppers, zucchini, or cherry tomatoes to boost the fiber and nutrient content.
- Serve the scallops and creamy corn with a side of leafy greens or a fresh salad to balance out the meal and add more vitamins and minerals.
- Opt for whole grain bread or quinoa as a side dish to increase the fiber content and provide a more complex carbohydrate source.
Editor's Opinion on This Scallop and Sweet Corn Recipe
The combination of pan-seared scallops with creamy sweet corn and chiles is a delightful balance of flavors and textures. The sweetness of the corn, the subtle heat from the poblano chile, and the delicate flavor of the scallops create a harmonious dish. The creamy corn provides a luscious base for the perfectly seared scallops, while the addition of lime juice adds a refreshing zing. This recipe showcases a beautiful marriage of land and sea, making it a sophisticated and elegant dish that is sure to impress any diner.
Enhance Your Pan Seared Scallops with Sweet Corn and Chiles Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for Scallops with Sweet Corn and Chiles
Why trust this Pan Seared Scallops with Sweet Corn and Chiles Recipe:
This recipe guarantees a delightful dining experience, as the scallops are carefully seared to perfection, ensuring a succulent and flavorful taste. The creamy corn is prepared with fresh cilantro and poblano chiles, adding a delightful kick to the dish. The use of high-quality sea scallops and the perfect balance of lime juice and cilantro make this recipe a trustworthy choice for a memorable meal.
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