Prepare to embark on a gourmet journey that will elevate your home cooking from ordinary to extraordinary! This restaurant-quality Seared Bay Scallops with Fresh Sweet Corn and Truffles recipe is about to become your new secret weapon in the kitchen. Imagine golden-brown, perfectly caramelized scallops nestled on a bed of vibrant sweet corn, drizzled with luxurious truffle oil - a dish so elegant yet surprisingly simple to create that will make your taste buds dance with delight.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb bay scallops
- 1 cup fresh sweet corn
- 2 tbsp truffle oil
- 2 tbsp butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Remove bay scallops from refrigerator 15 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat scallops completely dry using paper towels. Moisture prevention is crucial for achieving a perfect golden-brown sear.
- Season scallops generously with salt and freshly ground black pepper on both sides.
- Cut fresh sweet corn kernels from the cob using a sharp knife, ensuring kernels are uniform in size for even cooking.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it's very hot but not smoking.
- Add butter to the pan and swirl to coat the bottom, allowing it to foam and develop a light golden color.
- Carefully place scallops in the pan, making sure they are not touching each other to promote proper caramelization.
- Sear scallops for approximately
- 5-2 minutes on each side until they develop a golden-brown crust and are just opaque in the center.
- Remove scallops and set aside on a warm plate, tenting loosely with foil to retain heat.
- In the same pan, quickly sauté corn kernels for 2-3 minutes until they are bright and slightly tender.
- Drizzle truffle oil over the corn and scallops, ensuring even distribution of the luxurious flavor.
- Plate the corn as a base, arrange seared scallops on top, and garnish with finely chopped chives.
- Serve immediately while scallops are warm and corn is fresh, enjoying the delicate balance of flavors and textures.
Tips
- Temperature is Key: Always let scallops sit at room temperature before cooking to ensure even searing.
- Dryness Matters: Use paper towels to meticulously pat scallops dry. Excess moisture prevents that coveted golden-brown crust.
- Use the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the most consistent and high heat for perfect caramelization.
- Don't Overcrowd: Give scallops space in the pan. Overcrowding leads to steaming instead of searing.
- Timing is Crucial: Sear for only
- 5-2 minutes per side. Overcooking will make scallops tough and rubbery.
- Truffle Oil Tip: Drizzle truffle oil at the end to preserve its delicate, luxurious flavor profile.
- Fresh is Best: Use the freshest scallops and corn possible for the most vibrant taste and texture.
Nutrition Facts
Calories: 600kcal
Carbohydrates: 15g
Protein: 43g
Fat: 28g
Saturated Fat: g
Cholesterol: 160mg
