Pan Fried Scallops Recipe: Scallops on a Sweet Corn Puree
We have been fulfilling most of our shopping needs online, and that includes our proteins. Thank heavens there are so many options available these days that make getting meat and seafood easy. I was out of scallops and shrimp so I started looking at my options and I decided to give Sizzlefish a try. They have a broad range of products available and shipping is free, which means shipping is built into the price but I still felt that the prices were not too bad for presumed quality. Having now received the scallops I ordered I can say that the quality is not presumed – the ones I received were gorgeous. I couldn’t wait to make a pan fried scallops recipe.
The scallops came conveniently packaged by fours. That makes it easy to just pull out what I need for a serving and four is plenty as they are huge. These are wild caught, Maryland scallops. They are dry pack scallops with no water or chemicals added.
I was looking forward to an easy scallop dinner and truth be told I had no idea what I was going to make when I started making dinner. I looked in the freezer and pantry and came up with this meal.
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Pan Fried Scallops on Sweet Corn Puree with Balsamic Reduction
Serves 2
- 8 large sea scallops, about 10 oz, thawed if using frozen
- 2 TBS all purpose flour
- 1 TBS cornmeal
- 1 tsp salt
- 2 tsp canola oil
- 1 1/2 cups sweet corn, fresh or frozen
- 1/4 cup water
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/4 cup balsamic vinegar
- 1 tsp unsalted butter
- pinch of salt
- 1 TBS dried cranberries, roughly chopped
- Add the corn to a small saucepan with 1/4 cup water. Heat over medium high heat until it comes to a boil, reduce to a simmer and cook until the corn kernels are soft. Add more water if needed.
- Pour in the milk and add the thyme. Using an immersion blender process until mostly smooth. There will still be a few kernels and that is OK. If you don’t have an immersion blender a regular blender will work. Just don’t liquify. Taste and adjust the seasoning if necesary. Set aside. If it cools too much you can easily heat it up a little before serving.
- Mix the flour, cornmeal and salt on a small plate.
- Pat the scallops dry, then dredge them in the flour mixture being sure to cover both sides. Set aside
- Add the balsamic vinegar to a small saucepan over medium high heat. Bring to a boil and reduce to a simmer. Let cook until reduced by at least half. Remove from the heat and stir in the butter.
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- While the vinegar is reducing heat a large fry pan over med high heat. When the pan is hot add the canola oil and arrange the scallops in the pan so they have room to pan fry. After about 2 to 3 minutes turn and cook for another two to three minutes.
- To serve: place the corn puree on the plate, top with 4 scallops and drizzle with the balsamic reduction. Sprinkle with the chopped dried cranberries.
How was the Pan Fried Scallops Recipe?
It was delicious. The scallops were of excellent quality and I would have thought they were fresh. The sweet corn puree was like a taste of summer – I used corn we had frozen from last year. The balsamic reduction added a lovely depth of flavor to the dish and the bits of dried cranberry were a fun surprise.
I do love scallops, they are my favorite seafood and if I could I would have them for dinner far more often. Meals like Scallops in Blackberry Sauce just make me happy. But they are a little more expensive than an easy chicken dinner. Still, I am glad that I have found Sizzlefish as a source. Next I am hoping to order some Chilean sea bass. If you have been visiting here for any time at all you know it’s my favorite fish! Then I can make my Chilean sea bass picatta, mmmmm.
