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Scallops pair superbly with candy summer time corn and tomatoes, made creamy with Boursin cheese. Simply 6 substances, not counting salt, pepper, and olive oil.
Scallops with Corn and Tomatoes
This scallops and contemporary corn recipe is the right meal to eat in the summertime! It’s a restaurant-quality dish that takes simply minutes to make and is elevated with in-season produce. They are saying meals that grows collectively goes collectively, which it’s so true. The entire produce got here proper from my backyard or farmers market. Extra recipes utilizing summer time corn, attempt my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.
How do you make an excellent sear on a scallop?
Listed here are the 2 most vital issues to do to make sure an excellent sear on a scallop:
- Pat Dry: Rinse off the scallops in case there’s any sand on them after which pat them dry with a paper towel. In the event that they’re too moist, they may steam as a substitute of sear.
- Scorching Pan: Cook dinner the scallops in a very scorching skillet. As soon as it’s heated, add the scallops however don’t contact them till you’re able to flip them.
How Lengthy to Cook dinner Scallops
Scallops prepare dinner in below 5 minutes. Sear them for a couple of minutes till the bottoms type a caramel-colored crust, about 2 minutes. Then flip them over and prepare dinner for one more minute or so till the facilities are barely translucent and the bottoms are seared.
Make Creamy Corn
Now that we’ve lined easy methods to prepare dinner scallops, let’s discuss this creamy corn! There’s nothing higher than in-season corn. Take it to the following degree and blend it with some Boursin cheese – what might be higher?
- To take away the corn from the cob, stand the cob up on a clear dish towel and run a knife down it. Then seize the ends of the dish towel and pour the corn into the new skillet.
- Season the corn with salt and prepare dinner for a few minutes.
- Add the Boursin cheese and water and prepare dinner for one more minute.
- Take away the corn from the warmth and stir within the tomatoes.
Variations
- Don’t like scallops? Use shrimp as a substitute.
- Don’t have contemporary corn? Sub frozen corn.
- No chives? Strive basil or rosemary.
- No cherry tomatoes? Swap them with grape tomatoes.
Your feedback are useful!! In the event you’ve tried this scallops and corn recipe or another recipe on Skinnytaste, don’t overlook to price the recipe and go away me a remark under! I might love to listen to your ideas, variations and suggestions. And for those who took some photographs of it, share it with me on Instagram so I can re-share on my tales!
Extra Summer season Corn Recipes You’ll Love:
Seared Scallops with Creamy Corn, Tomatoes and Chives
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Scallops pair superbly with candy summer time corn and tomatoes, made creamy with Boursin cheese.
- 3 cups corn, contemporary or frozen (from 4 giant ears)
- 1/2 cup Boursin cheese, garlic and herb or chive
- 12 cherry tomatoes, halved
- 16 giant sea scallops, about 16 oz
- 2 teaspoons salted butter
- 1/2 teaspoon kosher salt
- black pepper, to style
- 1 teaspoon olive oil
- chives, for garnish
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Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to style.
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Warmth a big skillet on a excessive warmth. When pan is scorching, soften the butter and place the scallops within the pan.
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Sear with out touching them for a couple of minutes till the underside types a pleasant caramel coloured crust.
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Flip over and prepare dinner about one other minute or 2, till the middle is barely translucent (you possibly can test this by viewing them from the aspect) and the underside is seared. Watch out to not overcook.
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Take away from the pan and put aside on a heat plate.
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Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and prepare dinner, till nearly tender, 2 to three minutes.
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Add the Boursin cheese and three to 4 tablespoons water and prepare dinner, 1 to 2 minutes extra, stirring.
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Take away from warmth, stir within the tomatoes and divide on 4 plates. High with scallops and contemporary chives, for garnish.
Serving: 4oz scallops, 1 cup veggies, Energy: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fats: 11g, Saturated Fats: 6g, Ldl cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g
Key phrases: scallops corn tomatoes, scallops with corn, sea scallops, summer time recipes
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