Pan-seared scallops nestled in a bed of corn and poblano chilies – perfect for sultry summer nights. Bring some friends over, pour yourself a glass of fresh white wine and watch the fireflies.
July in New England is corn season, and that includes seafood.
Seared scallops on a bed of creamy corn studded with poblano chiles border on fancy food that belies how quick and easy it is to prepare. Sweetcorn with cream underscores the sweetness of scallops and slightly spicy poblanos with coriander provide contrast.
Bay against scallops
There are two types of scallops: scallops and scallops. As their name suggests, they come from different bodies of water.
- bay mussels are harvested in shallow waters and estuaries along the east coast (most famous in my neighborhood, in Cape Cod Bay).
- sea scallops live in deep water and are harvested from the seabed by trawlers using chains and nets, or by licensed divers. Scallops harvested by divers are called Diver Sea Scallops and as you can imagine they are much more expensive.
Scallops are sweeter and much smaller than scallops. Scallops are about 1 1/2 inches in thickness and diameter, while scallops range in width from 1/2 inch to 3/4 inch. They can be used interchangeably in recipes, but cooking times will vary due to their size differences.
Wet versus dry scallops
Many scallops are sold after being soaked in a phosphate bath, which causes them to swell and appear larger. These are called “wet scallops” and their appearance is whiter than dry scallops. They absorb a lot of this liquid, which adds to their weight (which you pay for) and when they’re cooked, much of the liquid evaporates, creating a chewy texture.
“Dried Scallops” look almost vanilla in comparison to white wet scallops. They caramelize nicely in the pan when frying and don’t release as much liquid. They are sweet and have a natural sea flavor.
I definitely recommend dry scallops.
How to prepare scallops
To prepare scallops before cooking, you must first remove the lateral muscles (the small piece of tough meat on one side of the scallop where it pulled out of the shell). You may see very little or no muscle on the store-bought scallops, but if you do, remove them.
If using frozen scallops, Thaw them in the refrigerator overnight or a few hours before cooking. Treat them as above.
How to sear scallops
Searing scallops is easier than you think. Just follow a few simple steps to achieve perfectly seared scallops every time!
- Dry the scallops well with a paper towel. When they get into the pan, their lack of surface moisture helps them brown quickly. If wet, they can be overcooked before they turn brown.
- You want your pan hot! A cast iron skillet works great for this.
- Once you have the sear on one side, remove the pan from the heat, flip the scallop and allow it to finish cooking with residual heat.
How to remove corn from the cob
Use a sharp paring knife to shave a few rows of corn at a time. Either place the ear of corn on a small cutting board set on a rimmed baking sheet to catch flying kernels, or (my favorite) stand the corn upright in the center of a bundt pan, letting the kernels fall into the pan as you remove them .
What is corn milk?
One of the benefits of using fresh corn is that you can extract the creamy liquid known as “corn milk” that lingers beneath the kernels. After removing the seeds, slide the blunt side of the knife over the plunger to scrape out the fleshy juice. It’s like liquid gold; When added to the kernels, the corn becomes creamy and juicy.
Can I use frozen corn?
Fresh corn is always best during corn season, but you can substitute frozen corn.
Unfortunately, you can’t get corn milk from frozen grains. To mimic the creaminess of cornmilk with frozen corn, try blending a small amount (about 1/3 cup of the kernels) in a blender to release some of the starch.
Make tips ahead
The scallops should be sautéed just before serving, but you can make the corn a day or two ahead of time and refrigerate and reheat in a skillet or microwave. You may need to season it again with salt and pepper and add a little more water or cream to restore its original creaminess.
love scallops? Try these recipes!
- Seared scallops with asparagus sauce
- Seared scallops with brown butter and capers
- Baked scallops
- Seafood salad with scallops called Frutti di Mare
Seared scallops with sweetcorn and chilies
Be sure to ask for “dry” scallops at your local fish market; they release very little liquid, ensure good browning in the pan and are free of preservatives.
This recipe calls for 3 to 4 scallops per person. For hearty eaters I recommend 4 scallops per person. You can even ask for the exact number when buying at the fish counter.
ingredients
- For the creamy corn:
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5 ears of corn, peeled
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2 tablespoons butter
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1/2 medium onion, finely chopped
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1/2 poblano chili, finely chopped
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1/2 cup cream
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1/2 cup water, more as needed
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/4 cup chopped fresh cilantro or parsley
- For the scallops:
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12 to 16 dry scallops (about 1 1/4 pounds)
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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2 tablespoons olive oil
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2 tablespoons lime juice
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Lime wedges for serving
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3 to 4 tablespoons coarsely chopped cilantro or parsley, to serve
method
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Remove corn kernels:
Place a cob of corn on a cutting board and cut 2 rows of kernels from the thick end to the narrow end. Turn and cut 2 or 3 more rows. Continue in this manner until all grains are removed from all cobs. Pour into a large bowl.
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Scrape the corn on the cob to loosen the creamy milk from the corn:
After removing the kernels, hold a cob of corn over the rim of the bowl of corn and rub the back of the knife, moving back and forth, to infuse the mushy cornmilk into the bowl.
Repeat with all ears. You should be able to get about 1 tablespoon of corn milk per cob. The starchy liquid in the corn milk gives the kernels creaminess.
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Cook Corn:
In a large pan over medium heat melt the butter. Add the onion and the diced poblano. Cook, stirring frequently, about 5 minutes or until the vegetables are soft. Add corn, corn milk, heavy cream, water, salt and pepper. Cook, stirring frequently, for 3 to 4 minutes or until the kernels are tender. Remove from stove.
The mixture should look creamy. If it seems dry, stir in more water, 1 tablespoon at a time. Stir in the coriander or parsley. Remove from the heat and set aside while the scallops cook.
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Prepare scallops:
Rinse the scallops under cold running water. If the lateral muscle (the small, hard bits of scallop that attached the scallop to its shell) is present, use a sharp paring knife to remove it. Pat the scallops dry with kitchen paper and sprinkle with salt and pepper.
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Cook Scallops:
In a large skillet (preferably cast iron) over medium-high heat, heat the oil until very hot. Add the scallops without overcrowding and turn the heat down to medium. Bake for about 5 minutes or until golden brown on the bottom. Flip the scallops and remove the pan from the heat.
Let them sit for a few minutes to cook in the residual heat of the pan. They’re done when they’re firm to the touch and have a slight, almost ruffle-like parting at the edge of the scallop. Serve with the browned side up.
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Serve Scallops:
If necessary, reheat the corn over medium-high heat. Divide the corn evenly among shallow bowls. Lay 3 to 4 scallops over the corn, browned side up. Sprinkle the scallops with lime juice and cilantro or parsley. Serve with lime wedges.
