The Pioneer Woman Tasty Kitchen
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Seared Scallops with Creamed Corn

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Level: Easy

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Description

Perfectly seared scallops with corn and tomatoes in the height of their season. Can’t do much better than that.

Ingredients

  • 4 ears Corn
  • 1 Tablespoon Butter
  • ⅔ cups Sungold Tomatoes, Halved
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Loosely Packed Basil, Chiffonade
  • ½ Tablespoons Loosely Packed Tarragon, Finely Chopped
  • 3 Tablespoons Vegetable Oil, Or Enough To Coat Pan
  • 6 whole Sea Scallops, Feet Removed

Preparation

Using the large side of a box grater, grate corn into a bowl. Place corn, all of its juices and butter into a small, cold pan.

Add cut tomatoes to a small bowl. Stir in oil and chopped herbs. Season with salt right before serving. Set aside.

Turn pan to medium high heat. Simmer for 2 minutes, while stirring to incorporate butter, or until mixture has thickened. Keep warm.

While corn cooks, heat a small, heavy bottomed pan to medium-high heat. Add ¼ inch of vegetable oil. Pat scallops dry and season with salt and pepper. When oil shimmers, add scallops to pan in a clockwise direction. Sear for 2 minutes on first side or until well-browned. Flip in same order as added to pan, and cook 1 more minute or until just opaque and cooked through. Remove from pan.

Divide creamed corn between serving plates. Top with scallops. Spoon over tomatoes. Top with additional small basil leaves, if desired. Enjoy.

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