Scallops with Sweet Corn & Melted Onions

Time to start cooking scallops at home (if you don’t already). They are just such a treat. Scallops with summer corn and lime is one of my top favorite combos.

We’re cooking corn in a corn butter. Hello amplified, pure flavor!

Scallops with Sweet Corn & Melted Onions
serves 2

shopping list —

• 4-6 large sea scallops, look for dry packed

• canola oil

• 2 oz melted onion and sweetcorn butter

• 2 cloves of garlic, sliced thin. Plus one clove still in its jacket.

• 2 cobs of corn, kernels removed

• 80 grams crema or sour cream

• 1 jalepeño, sliced thin

• 1 lime 

• 1/2 bunch cilantro, rough chopped (you can save a few sprigs for garnish if desired).

• kosher salt

equipment —

• cast iron pan 

• medium sauce pot 

steps —

for the sweetcorn —

1. Place a medium sauce pan over medium heat and add a knob of butter.

2. Allow it to melt and add garlic, cook until it begins to turn golden. Add corn kernels and cook for a few more minutes until its tender and turning a darker yellow.

3. Turn heat to low and stir in all but one knob of your melted onion and sweetcorn butter along with a generous squeeze of lime. Once the butter is incorporated, stir in crema.

4. Add jalepeño and allow to rest on low heat while you cook the scallops. If it starts to look greasy (or anything but smooth and creamy) add a touch of lime juice or water and give it another stir.

5. Season with salt as needed.

for the scallops —

1. Season scallops with kosher salt and place on a towel to dry out slightly.

2. Place a cast iron sauté pan over high heat and add canola (or other neutral oil) to coat the bottom.

3. Once oil is shimmering add scallops, dried side facing down. Cook until scallops release from pan and are golden brown on one side. Don’t flip.

4. Turn heat to low and add the jacketed garlic clove and a knob of your melted onion and sweetcorn butter. Allow it to foam up and spoon it over the scallops until the side facing up turns opaque. Remove from pan and rest on a towel before plating.

to finish —

1. Arrange the scallops on a plate and top with sweetcorn mixture.

2. Finish with an extra squeeze of lime juice and cilantro springs if you wish.