Pan-Seared Scallops with Old Bay Sweet Corn

A perfect Maryland summer dish!


Old Bay Sweet Corn

  • 2 Tablespoon canola oil
  • 6 Ears corn, kernels cut from the Cob
  • 1 Small Yellow Onion, Small Diced
  • 1 Small Jalapeño, Small Diced
  • 1 Clove Garlic, minced
  • 1 cup Heavy Cream
  • Old bay and Sugar to taste
  • 4oz butter

Pan-Seared Scallops


Old Bay Sweet Corn

  1. Over medium-high heat, add Canola Oil and sauté Onions until translucent, 2-3 minutes
  2. Add Garlic and Jalapeño, sauté for 1 Minute
  3. Add Corn, Old Bay, and Sugar, sauté for 5 minutes until heated through and fragrant.
  4. Add Heavy Cream and stir in, simmer until reduced by half and thickened, stirring frequently for 10 minutes
  5. Remove from heat and stir in butter

Pan-Seared Scallops

  1. Over high heat, add Canola Oil and coat the pan evenly
  2. Dry scallops well on a paper towel and season with Salt and Pepper
  3. Sear one side of Scallops on high heat until golden brown, about 2 minutes, being careful not to overcrowd the pan. Sear in two rounds if needed.
  4. Remove seared scallops from pan, and butter, garlic, and thyme. Return to pan with the seared side up and baste with butter for 2 minutes.
  5. Plate on top of Old Bay Sweet Corn


On Key

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