Tag: corn

Corn Soup

Corn Soup

Corn soup is a soup made of corn (typically sweetcorn). It was normally made in corn-producing areas of the world, but is now widespread because of greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are […]

Shrimp with corn salsa

Shrimp with corn salsa

This dish is quick and easy. Shrimp with charred corn salsa is perfect for a quick summer dinner.

Seared Scallops with Creamed Corn

Seared Scallops with Creamed Corn

Seared Scallops with Creamed Corn

Easy Seared Scallops with Creamed Corn

Course Main Course
Cuisine American
Keyword creamed corn, scallops
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 271 kcal
Author Chef Rhadia

Ingredients

  • 2 tbsp. unsalted butter
  • 4 ears fresh corn shucked
  • 1/2 cup heavy cream
  • 1 tsp. sugar
  • 1 dozen sea scallops cleaned and dried
  • 1 tbsp olive oil
  • salt and pepper to taste
  • mache or corn shoots for garnish

Instructions

  1. Using a knife, remove the corn from the cob.
  2. Add butter to saute pan and add corn and saute until corn becomes tender. Season with salt and pepper. Add heavy cream and sugar and let cook until the cream starts to thicken about 5 minutes.
  3. Add olive oil to cast iron pan over medium heat. Season scallops with salt and pepper, and add to pan. Cook on each side for 2 minutes until golden brown. Remove from heat.
  4. Add a couple of spoonfuls of the creamed corn to a plate and place the scallops on top. Garnish with mache or corn shoots.
Nutrition Facts
Seared Scallops with Creamed Corn
Amount Per Serving (1 g)
Calories 271 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 57mg 19%
Sodium 40mg 2%
Potassium 265mg 8%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 4g 8%
Vitamin A 15.8%
Vitamin C 7.4%
Calcium 1.9%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.