SEARED SEA SCALLOPS WITH SWEET CORN HASH
Categories Shellfish Sauté Fourth of July Low Carb Quick & Easy Dinner
Yield 2-4 people
Number Of Ingredients 14
Steps:
- Make Hash: In a large skillet, brown bacon over medium heat. Remove bacon and fat, reserving 1-2 tsps of fat in the pan. Crumble bacon and set aside. Saute onions, carrots and celery over medium-high heat in the bacon fat, allowing vegetables to brown in places, about 5 minutes. Add squash, coriander and cumin, and continue to cook for 3 more minutes. Deglaze pan with 1/2 cup wine or beer, scraping browned bits off the pan as you go. Use more liquid if you need to, but you want all the liquid to evaporate from the pan (a soupy consistency is not what you want here). Add tomatoes and cook for 1 minute, then turn off heat and add herbs and celery tops. Add 1/2 tsp each salt and pepper, and immediately remove vegetables mixture from pan, reserving in a bowl. Using the same pan, brown 3 tablespoons of butter over medium heat. Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 minutes (for yellow corn). Remove pan from heat, then add in the vegetable mixture. Set pan aside, or into a warm (200 degree) oven. Make Scallops: Heat a large non-stick skillet over medium. Working quickly, add 1 tablespoon butter to pan, allow to brown slightly, then add seasoned scallops to the pan. Allow scallops to sear and brown (that means you have to leave them alone and not move them) for 2-3 minutes. Once brown, turn scallops and brown the other side, again for 2-3 minutes (or longer if necessary). Don't worry: Cooking for this amount of time (or slightly longer) will not overcook your scallops; in fact, they'll be warm but rare in their middles. Spoon corn mixture into shallow bowls and top with scallops. We drink a nice Chardonnay with this, but a good hoppy beer would work too.
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[email protected]This dish is perfect for a summer party. It's light, refreshing, and absolutely delicious.
Kabir Mehmood
[email protected]Scallops and corn hash - a classic combination that never fails to impress. This recipe is a great way to make it at home without any fuss.
Ashiat Kemi
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the way the scallops and corn hash complement each other.
Bloggers Spot
[email protected]The scallops were a bit bland for my taste, but the corn hash was delicious. I think next time I'll add some herbs or spices to the scallops before searing them.
Muneer Ali
[email protected]I love the combination of scallops and corn hash. It's a classic pairing that never gets old. This recipe is a great way to make it at home.
Dump Man
[email protected]This recipe is a great way to elevate a simple dish into something special. The searing technique really brings out the flavor of the scallops, and the corn hash adds a nice pop of sweetness and crunch.
Jasmine Khadka
[email protected]The scallops were a bit overcooked for my taste, but the corn hash was spot-on. Will try again with a shorter cooking time for the scallops.
FreeWorld Love
[email protected]This dish was a hit at my dinner party! The scallops were cooked to perfection and the corn hash was a delightful complement. The recipe was easy to follow and the result was impressive.
Sandra Aguilar
[email protected]I'm not usually a fan of scallops, but this recipe changed my mind. The searing method gave them a nice crust while keeping them moist inside. Paired with the flavorful corn hash, it was a delicious and satisfying meal.
Kashaf Bloch
[email protected]Seared scallops and sweet corn hash - a match made in heaven! The scallops were perfectly cooked, tender and juicy, while the hash was a medley of flavors and textures. The sweetness of the corn, the smokiness of the bacon, and the crunch of the bell