Pan-Seared Sea Scallops with Creamy Corn, Cherry Tomatoes & Basil
Chef/Co-owner Bacaro and OTRA, ProvidenceJuicy kernels of sweet corn, velvety caramelized scallops and jewel-like cherry tomatoes come together to create a dish that looks and tastes like sunshine on a plate. Use the best scallops, corn and tomatoes you can find. The result is a stunning dinner that celebrates quintessential coastal summer flavors.
Ingredients
- 4 large or 6 small ears sweet corn husked
- 1 cup heavy cream
- 1 stick (8 tablespoons) unsalted butter plus 2 tablespoons for the scallops, divided
- Kosher salt such as Diamond Crystal
- 20 large (U-10/20) sea scallops* (see Note)
- Avocado or grapeseed oil for searing
- 2 cups mixed heirloom cherry tomatoes (some halved, some quartered)
- 1 handful fresh basil leaves cut in fine chiffonade
- Extra virgin olive oil
Notes
Bring a large pot of water to a boil. Add the corn and cook for 3 minutes. Transfer cobs to a cutting board until cool enough to handle, about 10 minutes. Using a sharp knife, remove the corn kernels from the cobs over a large bowl. (This will yield 2–3 cups kernels.)
In a medium saucepan over medium-high heat, add corn kernels, cream, 1 stick butter and 1 teaspoon kosher salt. Bring to a boil, then reduce to a simmer. Stirring frequently, cook until thickened, about 8–10 minutes. Cover and keep warm.
Remove the side muscles, pat scallops very dry with paper towels and season with salt on both sides.
Heat a large cast-iron or stainless steel skillet over high heat. Add 1–2 tablespoons avocado oil and heat until it shimmers. Working in two batches, place half the scallops in the pan. (Do not overcrowd the pan.)
Cook, undisturbed, for roughly 2 minutes, until a deep, golden crust forms. Using tongs, flip gently, then reduce heat to medium and add 1 tablespoon butter to the pan. Cook for another 1–2 minutes, then remove promptly to avoid overcooking. The scallops should be opaque on the sides and translucent in the center. Transfer to a warm plate and cover with a tea or paper towel. Wipe out pan, then repeat for the remaining scallops.
To serve, add about ¾ cup of the corn mixture to each of 4 shallow bowls. Top each portion with 4–5 scallops, then add ½ cup tomatoes to each bowl. Garnish with fresh basil and a drizzle of extra virgin olive oil. Serve immediately.
*Note: Be sure to use high-quality “dry” scallops, as “wet” scallops are packed in a solution that releases moisture as they cook, preventing a proper sear. Leftover corn can be stored in an airtight container in the fridge for 3–4 days.
Join Chef Brian Kingsford for this summer’s cooking class with our partners at Gil’s Appliances!
Photography Credit Alex Joy
