Sunday, August 21, 2011

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

  • 1 pound fresh sea scallops (approximately 10 large)
  • 2-3 large ears fresh sweet corn 
  • 1/2 red bell pepper, chopped
  • 2 Tbsp butter
  • 1/2 jalapeno pepper (or more!), minced
  • 2 slices of bacon, chopped
  • 1/4 cup heavy cream
  • Sea salt and fresh ground black pepper to taste

  1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
  2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
  3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
  4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
  5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
  6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

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