SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Seared Scallops with Basil Creamed Corn and Crispy Prosciutto image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 45m

Yield 4 servings

Number Of Ingredients 11

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Handful fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 shallot, chopped
1 tablespoon butter
2 cups heavy cream
6 ears corn, kernels cut from the cob
Sugar
2 tablespoons chopped fresh basil
2 tablespoons canola oil
12 large (U-10) dry scallops
1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Steps:

For the basil oil: Place the basil into the oil and set aside to infuse.
For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).