I designed this dish because I was craving sweet scallops. But honestly, once it was done this dish was not about the scallops. In fact, I would go so far as to call them optional. It’s all about the corn puree. Sweet corn, spicy chipotle, and rich coconut milk come together to create a silky, smoky base for this dish. I didn’t plate all of it and my husband went at it the bowl with a spoon, bemoaning the fact that there wasn’t more.
The recipe sounds more complicated than it is. Don’t let it intimidate you, lest you miss out the deliciousness. It’s as basic as making the puree first, then sautéing vegetables and bacon, and finishing by searing the scallops in the same pan.
The vegetable sauté is flexible. It would also be great with halved cherry tomatoes, asparagus, peas, or a basil chiffonade. Use whatever you have on hand for a fresh, summery meal.
- 2 ears of sweet corn (or the equivalent amount of frozen corn)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 of a white onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup coconut milk (or more, to taste)
- 1 chipotle in adobo, minced (or more, to taste)
- about 1/2 cup chicken stock
- 1 teaspoon salt, more to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 ear of corn, or the equivalent of frozen corn
- 6 slices bacon, cut into matchsticks
- 4 oz mushrooms, chopped (I used maitake)
- 1 red pepper, chopped into 1/4 inch pieces
- 4 scallions, sliced, white and light green parts only
- 12-20 sea scallops (depending on how big they are), abductor muscle removed and thawed if using frozen scallops
- Cut the kernels of corn off the cobbs, then scrape the cobbs with the back of a knife to remove any pieces of the kernels still hanging on.
- Heat the butter and the oil in a medium pot over medium heat. Sauté the onion until it begins to soften, about 5 minutes. Add the corn and sauté until it begins to soften, about 5 minutes. Add the garlic and sauté until it just begins to brown. Remove from the heat and transfer to a blender or use an immersion blender to puree the mixture with the coconut milk, chipotle and salt (I used an immersion blender, but a food processor or blender would work as well. Add chicken stock a few tablespoons at a time until it reaches the desired consistency. Adjust seasonings to taste.
- Pour back into the pan and bring to a simmer, then reduce heat to keep warm until ready to plate.
- This puree can be made a day or so in advance and reheated gently over low heat.
- Heat the butter and oil in a medium pan over medium heat (a cast iron skillet is ideal). Saute the mushrooms and red peppers until they begin to brown slightly, about 4 minutes. Add the corn and scallions, and sauté until the corn just begins to soften, about 5 minutes. Add the garlic and saute until it starts to brown. Add salt to taste. Set aside the contents of the pan in a bowl.
- Crisp the bacon in the same pan over medium heat. Remove bacon, draining on a paper towel. Add to the bowl with the vegetable sauté. Leave the bacon fat in the pan, turning the heat up to medium-high.
- Rinse the scallops, patting dry with a paper towel. Salt and pepper each side of the scallops. Add the scallops to the pan. Sear each side of the scallops in the bacon fat, being careful not to overcook them (or they will get tough). It will take only 1-2 minutes per side, depending on the size of your scallops.
- Assemble the dish by placing a thick layer of the puree on a plate. Spoon the vegetable and bacon mix over the puree. Top with the seared scallops.
No joke…one of the best things I’ve ever had. Thanks!
That’s so great to hear, Chris! Thank you!