Imagine a dish that transforms simple ingredients into a restaurant-worthy masterpiece in just 30 minutes. These golden-seared sea scallops nestled on a bed of creamy, herb-infused corn are about to become your new obsession. Whether you're looking to impress a date, treat yourself to a gourmet meal, or simply elevate your weeknight cooking, this recipe promises a symphony of flavors that will transport you straight to the coastline with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 pound sea scallops
- 1 cup fresh corn kernels
- 1/2 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the sea scallops under cold water and pat them dry with paper towels. This helps to ensure a good sear. Season the scallops generously with salt and pepper on both sides.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the fresh corn kernels and sauté for about 3-4 minutes, or until they are tender and slightly caramelized. Stir occasionally to prevent sticking.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally. This will allow the flavors to meld together and the cream to thicken slightly.
- Stir in the chopped tarragon into the creamed corn mixture and season with salt and pepper to taste. Keep the mixture warm on low heat while you cook the scallops.
- In a large skillet, heat the remaining tablespoon of butter over medium-high heat. Once the butter is melted and bubbling, carefully add the sea scallops to the skillet, making sure not to overcrowd them. You may need to cook them in batches if your skillet is small.
- Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and opaque in the center. Avoid moving them around too much to ensure a nice crust forms. Once cooked, transfer the scallops to a plate and cover them loosely with foil to keep warm.
- To serve, spoon a generous portion of the creamed corn onto each plate. Arrange the seared scallops on top of the creamed corn. You may garnish with additional fresh tarragon if desired.
- Enjoy your delicious sea scallops with creamed corn and tarragon!
Tips
- Pat scallops completely dry before cooking - moisture is the enemy of a perfect sear!
- Use a heavy-bottomed skillet to ensure even, high heat for that gorgeous golden crust.
- Don't overcrowd the pan - cook scallops in batches if needed to maintain high temperature.
- Look for fresh, plump scallops with a pearly white or light beige color.
- Cook scallops for just 2-3 minutes per side to prevent turning them rubbery.
- Fresh tarragon makes a huge difference - avoid dried herbs if possible.
- Use the freshest corn kernels you can find for the most vibrant creamed corn.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
