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!
AuthorEmily Weeks, RDN, LD
Ingredients
2Tbspolive oildivided
1/4cupminced shallots
2clovesgarlicminced
4cupsfresh corn cut from the cob
3/4cuplow-sodium chicken stock
2ouncescream cheese
2Tbspchoppedfresh basil (I used green onion)
1poundlarge sea scallopsabout 12-16 scallops
salt and pepperto taste
Instructions
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).