Scallops pair fantastically with candy summer season corn and tomatoes, made creamy with Boursin cheese. Simply 6 components, no longer counting salt, pepper, and olive oil.
Scallops with Corn and Tomatoes
This scallops and contemporary corn recipe is the easiest meal to devour in the summertime! It’s a restaurant-quality dish that takes simply mins to make and is increased with in-season produce. They are saying meals that grows in combination is going in combination, which it’s so true. The entire produce got here proper from my lawn or farmers marketplace. Extra recipes the use of summer season corn, check out my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.
How do you’re making a excellent sear on a scallop?
Listed here are the 2 maximum necessary issues to do to verify a excellent sear on a scallop:
- Pat Dry: Rinse off the scallops in case there’s any sand on them after which pat them dry with a paper towel. In the event that they’re too rainy, they are going to steam as an alternative of sear.
- Scorching Pan: Cook dinner the scallops in a in point of fact sizzling skillet. As soon as it’s heated, upload the scallops however don’t contact them till you’re in a position to turn them.
How Lengthy to Cook dinner Scallops
Scallops cook dinner in beneath 5 mins. Sear them for a couple of mins till the bottoms shape a caramel-colored crust, about 2 mins. Then flip them over and cook dinner for some other minute or so till the facilities are reasonably translucent and the bottoms are seared.
Tips on how to Make Creamy Corn
Now that we’ve lined cook dinner scallops, let’s speak about this creamy corn! There’s not anything higher than in-season corn. Take it to the following stage and blend it with some Boursin cheese – what might be higher?
- To take away the corn from the cob, stand the cob up on a blank dish towel and run a knife down it. Then clutch the ends of the dish towel and pour the corn into the recent skillet.
- Season the corn with salt and cook dinner for a few mins.
- Upload the Boursin cheese and water and cook dinner for some other minute.
- Take away the corn from the warmth and stir within the tomatoes.
Permutations
- Don’t like scallops? Use shrimp as an alternative.
- Don’t have contemporary corn? Sub frozen corn.
- No chives? Check out basil or rosemary.
- No cherry tomatoes? Switch them with grape tomatoes.
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Extra Summer season Corn Recipes You’ll Love:
Seared Scallops with Creamy Corn, Tomatoes and Chives
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Scallops pair fantastically with candy summer season corn and tomatoes, made creamy with Boursin cheese.
- 3 cups corn, contemporary or frozen (from 4 massive ears)
- 1/2 cup Boursin cheese, garlic and herb or chive
- 12 cherry tomatoes, halved
- 16 massive sea scallops, about 16 ounces
- 2 teaspoons salted butter
- 1/2 teaspoon kosher salt
- black pepper, to style
- 1 teaspoon olive oil
- chives, for garnish
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Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to style.
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Warmth a big skillet on a top warmth. When pan is sizzling, soften the butter and position the scallops within the pan.
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Sear with out touching them for a couple of mins till the ground bureaucracy a pleasing caramel coloured crust.
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Flip over and cook dinner about some other minute or 2, till the middle is reasonably translucent (you’ll take a look at this by way of viewing them from the aspect) and the ground is seared. Watch out to not overcook.
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Take away from the pan and put aside on a heat plate.
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Upload 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook dinner, till near to soft, 2 to a few mins.
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Upload the Boursin cheese and three to 4 tablespoons water and cook dinner, 1 to two mins extra, stirring.
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Take away from warmth, stir within the tomatoes and divide on 4 plates. Most sensible with scallops and contemporary chives, for garnish.
- Don’t like scallops? Use shrimp as an alternative.
- Don’t have contemporary corn? Sub frozen corn.
- No chives? Check out basil or rosemary.
- No cherry tomatoes? Switch them with grape tomatoes.
Serving: 4ounces scallops, 1 cup veggies, Energy: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fats: 11g, Saturated Fats: 6g, Ldl cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g
Key phrases: scallops corn tomatoes, scallops with corn, sea scallops, summer season recipes