INGREDIENTS LIST FOR THE PAN-SEARED SCALLOPS WITH CREAMED CORN
12 large dry sea scallops, rinsed and patted dry
2 tablespoons unsalted butter
3 ears of corn, husked
2 tablespoons extra-virgin olive oil, divided
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1 serrano chile, finely chopped
3/4 teaspoon kosher salt
1 cup buttermilk
1/3 cup chopped parsley
1 lime, halved + lime wedges for DIRECTIONS
1. To make the pan-seared scallops: Cut kernels from corncobs with a sharp knife and place them in a medium bowl. Using the back of a chef’s knife, scrape the corn milk from the cobs into the bowl.
2. Heat 1 tablespoon oil in a medium pan over medium heat. Cook scallions, garlic, chile, and salt until vegetables are softened but not browned, about 2 minutes. Add the corn kernels and cook, occasionally stirring, until the corn turns bright yellow and softened – about 5 minutes. Remove corn from heat and let cool in the pan for 5 minutes. Gently mix in buttermilk and parsley. Adjust seasoning if needed.
3. Season scallops generously with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high/high until just beginning to smoke. Cook the scallops on one side until a golden brown crust forms on the bottom, about 3 minutes. Reduce the heat if the scallops take on color too quickly.
4. Reduce the heat to medium-low and turn the scallops over. Add the butter to the skillet and, using a spoon, baste scallops with butter for 30 seconds. Transfer the scallops to a plate. Drizzle a dash of lime over the cooked scallops.
5. Divide the corn mixture among plates and arrange the scallops on top. Serve the pan-seared scallops and corn with lime wedges for squeezing over. Enjoy! ❤️
