Seared Scallops with Roasted Corn and Chive Butter gives me all the Valentine’s Day dinner feels right now. When I want to do something special or romantic, scallops always comes to mind. It’s something that you don’t normally make at home, but it’s fancy and impressive.
This rich butter sauce made up of chives, garlic and smoky paprika. Roasted corn and quick cooking polenta is an easy side. I’m not joking when I say this is a 15 minute meal that’s delicious and so impressive for a special occasion.
When searing scallops there’s a few key things that are important for the perfect sear. One: make sure that when buying scallops they are dry packed not packed in water. When cooking they will expel the water making them soggy. Two: always, always pat them completely dry with a paper towel. And three: high heat, high heat in a cast iron skillet or heavy bottomed all clad. Those three things will be the key to successful perfectly seared scallops.
Scallops cook in minutes flat. Over cooking scallops will cause them to be rubbery. Nobody likes to eat rubber scallops. Think of it as a medium rare steak, you want the same concept when cooking all seafood. It should have a golden crust on the outside and tender on the inside.
Serve over a bed of cheesy polenta for a delicious meal.
Wine Pairing Recommendation: A Pinot Blanc is my perfect pairing with this dish. It’s crisp, dry and has balanced acidity that will pair beautifully with this savory smoky dish.
Seared Scallops with Roasted Corn and Chive Butter
When looking to buy scallops look for dry packed or fresh. Never buy scallops that look like they're sitting in liquid or look watery. For a whole and delicious meal cook up some instant polenta and serve seared scallops and roasted corn on top. I love DeLallo Instant Polenta.
Ingredients
- 2 whole Corn Cobs
- 2 tablespoons Olive Oil
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Olive Oil
- 1 pound Scallops
- 4 tablespoons Butter
- 2 cloves Garlic, minced
- 1/4 teaspoon Smoked Paprika
- 2 tablespoons Chives, chopped
Directions
- Step 1 Preheat your oven to 425 degrees F. Place your corn in a baking dish and drizzle corn with olive oil, season with salt and pepper. Roast in the oven for 15-20 minutes until corn is golden and tender. Remove and allow to cool before cutting corn off the cob. {Quick tip: invert a small bowl in a big bowl to prop the corn vertically on the small bowl and cut down so the kernels are caught in the big bowl.}
- Step 2 In a large heavy bottomed cast iron heat olive oil over high heat. Thoroughly pat scallops dry with paper towels. Season with kosher salt and ground black pepper. Sear scallops on high heat for 2 minutes per side until golden brown. Turn heat off and remove scallops to a plate.
- Step 3 Add butter, garlic, smoked paprika and chives to the pan. Pan should still be hot enough to melt the butter and slightly cook the garlic. Serve up the roasted corn and scallops and pour butter sauce over the top. Enjoy!
Savor and Enjoy!
