Pan-Seared Scallops with Old Bay Sweet Corn
A perfect Maryland summer dish!
Ingredients
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
- 2 tablespoon Canola Oil
- Nantucket Lightship Scallops
- 4oz Butter
- 1 sprig Thyme/ 2 Smashed Garlic cloves
Instructions
Old Bay Sweet Corn
- Over medium-high heat, add Canola Oil and sauté Onions until translucent, 2-3 minutes
- Add Garlic and Jalapeño, sauté for 1 Minute
- Add Corn, Old Bay, and Sugar, sauté for 5 minutes until heated through and fragrant.
- Add Heavy Cream and stir in, simmer until reduced by half and thickened, stirring frequently for 10 minutes
- Remove from heat and stir in butter
Pan-Seared Scallops
- Over high heat, add Canola Oil and coat the pan evenly
- Dry scallops well on a paper towel and season with Salt and Pepper
- 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.
- 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.
- Plate on top of Old Bay Sweet Corn
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