Pan seared scallops nestled in a bed of sweet corn and poblano chilesperfect for sultry summer nights.
Invite some friends over, pour a glass of crisp white wine, and watch the fireflies.
July in New England is the everything goes better with corn season, and that includes seafood.
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Sweet corn with cream underlines the sweetness of scallops, and slightly spicy poblanos with cilantro provide the contrast.
Bay vs. Sea Scallops
There are two kinds of scallops: bay scallops and sea scallops.
As their names indicate, they come from different waters.
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Bay scallops are sweeter and much smaller than sea scallops.
They can be used interchangeably in recipes, but cooking times will vary because of their size difference.
These are calledwet scallopsand their appearance is whiter than dry scallops.
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Dry scallopsare almost vanilla-colored in appearance, compared to white wet scallops.
They will caramelize nicely in the pan when seared and do not release as much liquid.
They are sweet, with a natural from the sea flavor.
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I definitely recommend dry scallops.
If using frozen scallops,defrost them in the refrigerator overnight or a few hours before cooking.
Treat them as above.
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How To Sear Scallops
Getting a good sear on scallops is easier than you think.
Just follow a few simple steps to achieve perfectly seared scallops every time!
What Is Corn Milk?
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Its like liquid gold; when added to the kernels, the corn becomes creamy and luscious.
Can I Use Frozen Corn?
In corn season, fresh corn is always optimal, but you could substitute frozen corn.
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Unfortunately, you cant get corn milk from frozen kernels.
Love Scallops?
This recipe calls for 3 to 4 scallops per person.
For hearty eaters, I suggest 4 scallops per person.
you could actually ask for the precise number when you purchase them from the fish counter.
Turn and cut off 2 or 3 more rows.
Continue in this way until all the kernels are off all the cobs.
Transfer to a large bowl.
Repeat with all the ears.
You should be able to get about 1 tablespoon of corn milk per cob.
The starchy liquid of the corn milk adds creaminess to the kernels.
In a large skillet over medium heat, melt the butter.
Add the onion and diced poblano.
Cook, stirring often, for about 5 minutes, or until the vegetables soften.
Add the corn, corn milk, cream, water, salt, and pepper.
Cook, stirring often, for 3 to 4 minutes, or until the kernels are tender.
The mixture should look creamy.
If it seems dry, stir in more water, 1 tablespoon at a time.
Stir in the cilantro or parsley.
Remove from the heat and set aside while you cook the scallops.
Rinse the scallops under cold running water.
Pat the scallops dry with paper towels and sprinkle with salt and pepper.
In a large skillet (preferably cast-iron) over medium-high heat, heat the oil until very hot.
Add the scallops without crowding them, and turn the heat to medium.
Cook for about 5 minutes, or until they are golden brown on the bottom.
Turn the scallops over and remove the pan from the heat.
Let them rest for a few minutes to cook in the residual heat from the pan.
Serve them with the browned side up.
If necessary, reheat the corn over medium heat.
Divide the corn evenly into shallow bowls.
Place 3 to 4 scallops, browned side up, over the corn.
Sprinkle the scallops with the lime juice and cilantro or parsley.
Serve with lime wedges.
