There’s nothing like a home cooked, gourmet meal in the comfort of your own home. You can make it an occasion to remember with a few special ingredients and some time to enjoy the aromas and flavors that fill your kitchen and your plate. Pair it with a beautiful wine and you’ve got the perfect night in!
Gently seared sea scallops rest on a creamy bed of sweet corn with roasted poblano peppers for bite after bite of tender, succulent goodness in this simple recipe that’s ready in just over 45 minutes. This briny and buttery dish pairs wonderfully with a crisp, light-bodied Pennsylvania Riesling. While Rieslings are often on the sweeter side, we suggest a dry varietal for a bright, lean flavor profile.
Cook, pour, and enjoy!
Seared Scallops with Sweet Corn
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 37 min | 47 min |
Ingredients
- 2 poblano peppers
- 2 tablespoons olive oil, divided
- 2 cups sweet corn kernels, fresh or frozen
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium vegetable broth
- 1 pound fresh sea scallops, side muscles removed
- Chopped fresh parsley, for garnish
- Dry Pennsylvania Riesling, for wine pairing
Method
- Roast peppers on gas burner or under broiler until lightly charred on all sides, about 10 to 15 minutes. Place chilies in resealable plastic bag for 10 minutes until skin loosens from flesh. Carefully peel skin, and remove seeds and stems from chiles. Cut chiles into 1/2-inch pieces.
- Heat 1 tablespoon of olive oil in large skillet over medium heat. Add corn, 1 teaspoon salt and 1⁄2 teaspoon pepper, and cook until tender, about 3 to 5 minutes. Remove from skillet and set aside.
- Melt butter in saucepan over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Add in heavy cream, broth, peppers and corn. Simmer for 5-7 minutes, or until slightly thickened. Transfer about half of the corn mixture to a blender, or use an immersion blender to puree until smooth.
- Pat scallops dry with paper towels. Season both sides with remaining salt and pepper. Add remaining oil and scallops to skillet and cook until seared on both sides, about 1 to 2 minutes per side.
- Serve scallops over corn. Garnish with fresh parsley and pair with a dry Pennsylvania Riesling.
- Recipe and photo: Dish Works
