Seared Scallops with Jalapeno Creamed Corn
Ingredients (serves four):
Jalapeno Creamed Corn
- 1 Tbsp. unsalted butter
- 2 cloves garlic, chopped
- 2 cups corn kernels, fresh or canned
- 1 jalapeno, seeded and chopped
- 1 tsp. paprika
- Salt and pepper, to taste
- 1⁄4 cup half and half or non-dairy milk
Scallop
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- Salt and pepper, to taste
- 8 scallops
Preparation:
To make the jalapeno creamed corn:
- Heat a skillet over medium-high heat.
- When the pan is hot, add butter.
- Once butter is melted, add garlic, and cook for 1-2
- Add corn kernels and jalapeno to the pan. Stir frequently and allow to cook for about 7 minutes.
- Add paprika, salt, and pepper, and cook for another minute.
- Add dairy or non-dairy milk of choice, stir, and allow to cook until desired consistency is reached.
To make the seared scallops:
- In a bowl, whisk together 1 Tbsp. olive oil, lemon juice, salt, and pepper.
- Pat scallops dry with a paper towel.
- Brush the scallops with the olive oil mixture.
- Heat a skillet over medium-high heat.
- When the pan is hot, add the remaining olive oil.
- Place scallops in the pan making sure that they are not touching each other.
- Cook the scallops for 2 minutes on the first side, flip, and cook for two minutes on the other side, until the internal temperature reaches 130°F.
- Place cooked scallops on a bed of jalapeno creamed corn serve.
Adapted from: Jane Leverich, Nutrition Graduate Student
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