|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
- In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
- 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.
- 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.
- 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.
- 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.
- 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.|