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Pan seared scallops with creamy corn tossed with fresh julienned basil. These pan seared scallops are a great way to include more seafood in your everyday life! 

Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper. Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).

Today I have the pleasure of reviewing my blogging friend, Sonali Ruder’s newest creation: The Natural Pregnancy Cookbook! I’ve been following Sonali’s blog, The Foodie Physician, for a while now.

Sonali is a board certified Emergency Medicine physician, mom, culinary school graduate, recipe developer and cookbook author. When she reached out to me and asked if I would be interested in reviewing her new book, I jumped at the chance! Even though I’m not pregnant, nor do I know anyone who is, as a dietitian I am always eager to learn about new resources for my clients. This book is perfect for any mama-to-be! 

Disclaimer: I received a free copy of the ‘Natural Pregnancy Cookbook’ to review, but as always, all views are my own. Also, no, I am not pregnant. 

The Natural Pregnancy Cookbook is divided into two sections. Part one is all about pregnancy nutrition, covering essential nutrients, cravings, meal planning, food safety and there’s even a section on mercury. It’s a simple read and makes things easier to understand, especially for new moms.  The second half of the book presents over 125 delicious recipes to suit any taste or palate. As I flipped through, several recipes caught my eye– avocado toast, chipotle burgers, and pumpkin turkey chili. 

Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper. Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).

But the first recipe to call my name was the Seared Scallops with Creamy Corn. Sonali says that many people think of scallops as gourmet, but the truth is that they’re very easy to make at home. They only take minutes to cook, so they’re perfect for weeknight meals. Scallops are rich in brain-boosting omega-3 fatty acids and are low in mercury. They’re also a great source of lean protein, vitamin B12, and zinc. Using cream cheese and chicken stock, you can create “creamed corn” that is much healthier than the canned stuff. Sonali’s recipe called for strips of basil, but I didn’t have any, so I used green onion and it added a great extra flavor to the dish. 

I’m a huge seafood lover. Scallops are probably one of my favorites, even though they are a little expensive. When they’re on sale, you can get the large ones for $1 a piece. If you’re cooking for just one or two, then it’s not too crazy of an extra cost, but I imagine it would rack up with a larger family. Save this recipe for date night! 

Here’s the recipe for Seared Scallops with Creamy Corn: 

Seared Scallops with Creamy Corn

Pan seared scallops with creamy corn tossed with fresh julienned basil. These pan seared scallops are a great way to include more seafood in your everyday life! 

Author Emily Weeks, RDN, LD

Ingredients

  • 2 Tbsp olive oil divided
  • 1/4 cup minced shallots
  • 2 cloves garlic minced
  • 4 cups fresh corn cut from the cob
  • 3/4 cup low-sodium chicken stock
  • 2 ounces cream cheese
  • 2 Tbsp chopped fresh basil (I used green onion)
  • 1 pound large sea scallops about 12-16 scallops
  • salt and pepper to taste

Instructions

  1. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add the shallots and garlic and cook 2 to 3 minutes until softened. Add the corn and cook for another 4 to 5 minutes, stirring occasionally. Turn up the heat to high and add the stock. Cook for a few minutes until the liquid is reduced by half. Turn off the heat and stir in the cheese and basil. If the corn is dry, add a little more liquid until its creamy. Season with salt and pepper.
  2. Heat the remaining tablespoon of oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook for 2 to 3 minutes without moving them until a crust forms. Carefully flip the scallops and cook for another 2 to 3 minutes on the second side until just cooked through.
  3. Serve scallops on a bed of creamy corn. Garnish with basil (or green onions).

Pan seared scallops with creamy corn tossed with fresh julienned basil. These pan seared scallops are a great way to include more seafood in your everyday life! 

 

4 Comments

  1. This looks unbelievably delicious!! I love scallops, especially when paired with a fresh veg.

  2. Droooling over this right now! I will definitely be checking out that cookbook :)

  3. This looks amazing! Scallops have always seemed sort of gourmet to me, so I’ve never tried to make them. You’ve convinced me I need to change my ways ;) Great review of the book!

  4. Wow, thanks for the amazing review! I’m so glad you liked the book and feel that it would be a useful resource for expectant moms! I love scallops and am really happy that you chose to make this dish. Your photos are gorgeous….look at the beautiful sear you got on those scallops- yum! :)

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