Creamed Corn with Seared Scallops and Pea Shoots Recipe

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If you’re craving a dish that feels like a warm hug on a plate, you need to try the Creamed Corn with Seared Scallops and Pea Shoots Recipe. This beautiful blend of tender, sweet corn simmered in creamy goodness meets perfectly caramelized scallops with a freshness from crisp pea shoots, creating a harmony of textures and flavors that make every bite feel special. It’s elegant enough for guests but comforting enough to enjoy any night of the week.

Ingredients You’ll Need

The magic of this Creamed Corn with Seared Scallops and Pea Shoots Recipe lies in its simple but carefully chosen ingredients. Each one plays a crucial role—whether it’s the sweetness of fresh corn, the savory depth from capers, or the brightness of fresh tarragon, every element contributes to the taste, texture, and color that will delight your senses.

• Olive oil (3 tbsp): A heart-healthy fat that gently carries the flavors and helps brown the corn beautifully.
• Crushed capers (2 tsp): Adds a briny, tangy punch that brightens the dish and complements the scallops.
• Fresh corn ears (4): The star of the dish—fresh kernels bring sweetness and texture that canned just can’t match.
• Shallots (2, finely chopped): Their delicate sweetness and mild onion flavor build a nuanced base for the cream.
• Garlic cloves (4, finely chopped): Infuses the dish with just the right amount of aromatic warmth.
• Vermouth (1/3 cup): Adds subtle herbaceous notes and a gentle acidity that lifts the cream.
• Heavy cream (3/4 cup): Creates the luscious, silky texture that makes the corn “creamed” and indulgent.
• Salt & pepper: Essential seasonings that highlight and balance all other flavors.
• Fresh tarragon leaves (1/4 cup, chopped): Brings an herby, slightly anise-like brightness and a splash of green.
• Large sea scallops (10-12, patted dry): Their natural sweetness and caramelized crust add protein and a touch of luxury.
• Vegetable oil for frying: Helps achieve the perfect sear on the scallops without burning.
• Pea shoots (1/2 cup for garnish): Adds freshness, color, and a crisp contrast to the creamy and rich components.

How to Make Creamed Corn with Seared Scallops and Pea Shoots Recipe

Step 1: Infuse the Olive Oil

Start by heating your olive oil in a large skillet over medium to medium-high heat—you want it shimmering but not smoking. Stir in the crushed capers so their briny flavors melt into the oil, creating an aromatic base that will infuse the entire dish.

Step 2: Remove Corn Kernels

The best way to get those beautiful kernels off the cob without losing any of their precious juice is by using the “bowl trick.” Place a smaller bowl upside down inside a larger bowl, position the corn cob on top, and carefully slice down with a knife to catch the kernels and the natural, sweet corn liquid in the larger bowl below. This juice adds incredible flavor.

Step 3: Prepare Aromatics

Finely chop your shallots, garlic, and fresh tarragon. These aromatics will layer flavor and aroma on top of the sweet corn, creating a complex but inviting taste experience.

Step 4: Cook the Corn

Add the corn kernels and all the collected juice to your skillet. Let them cook over medium heat until they start to lightly brown, about 5 minutes. This gentle caramelization deepens the flavor and enhances the texture.

Step 5: Add Shallots and Garlic

Stir in the finely chopped shallots and garlic, cooking for another 2 minutes. This brief sauté allows the ingredients to soften and blend but keeps their vibrant flavors intact.

Step 6: Deglaze with Vermouth

Pour in the vermouth to deglaze the pan, scraping up any little bits stuck to the bottom. This brings a subtle herbal brightness and slight acidity that balances the richness ahead.

Step 7: Stir in Heavy Cream

The moment that transforms this into “creamed” corn is when you add the heavy cream. Mix it in gently, then season with salt and pepper to taste.

Step 8: Simmer to Thicken

Reduce the heat to medium-low and stir occasionally until the mixture thickens and becomes silky-smooth, about 10 minutes. This low simmer melds the flavors and creates that irresistible creamy texture.

Step 9: Finish with Tarragon

Once thickened, stir in the chopped tarragon and let it simmer just a few more minutes on low heat. This herb adds a fresh, slightly licorice note that elevates the entire dish.

Step 10: Sear the Scallops

While your creamed corn finishes, heat a heavy skillet—cast iron is ideal—over high heat. Season the scallops generously with salt and pepper and add just enough vegetable oil to coat the pan. Sear the scallops for 2 to 3 minutes per side without moving them until they develop a deep golden crust. The caramelized exterior contrasts beautifully with their tender centers.

Step 11: Plate and Garnish

Serve a generous scoop of the creamed corn on each plate, then top with the glorious scallops and scatter fresh pea shoots over everything for a pop of green freshness and crunch.

How to Serve Creamed Corn with Seared Scallops and Pea Shoots Recipe

Garnishes

A few bright pea shoots add beautiful height and a fresh peppery note that balances the rich cream and sweet corn. You can also add a squeeze of lemon or a sprinkle of finely chopped chives for an extra burst of brightness if you like.

Side Dishes

This dish shines as a standalone star, but if you want something alongside, simple roasted asparagus or a light mixed salad with a tangy vinaigrette complements the richness beautifully. Crusty bread is another fantastic accompaniment to soak up any leftover creamy corn.

Creative Ways to Present

For a dinner party, serve the creamed corn in small ramekins with scallops nestled on top and pea shoots as a delicate crown. Alternatively, plate the corn in a shallow bowl and arrange scallops in a circle around it, garnished with pea shoots and edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover creamed corn should be cooled and stored in an airtight container in the fridge for up to 3 days. Keep the scallops separate if possible, as they’re best eaten fresh for optimal texture.

Freezing

Because cream-based dishes don’t always freeze well, it’s best to freeze only the creamed corn by itself, in a sealed freezer-safe container, for up to 1 month. Thaw overnight in the fridge and reheat gently.

Reheating

Warm the creamed corn slowly on low heat with occasional stirring to prevent curdling. Add a splash of cream or milk to refresh the texture, if needed. For scallops, quick pan-searing again can revive some crispness, but freshly cooked scallops are always preferable.

FAQs

Can I use frozen corn instead of fresh?

While fresh corn gives the best sweetness and texture, frozen corn can work in a pinch. Just thaw it well and pat dry to avoid excess moisture in your creamed corn.

What type of scallops are best for this recipe?

Large sea scallops are preferred for their tender texture and mild sweetness, perfect for searing to a beautiful golden crust.

Is there a vegetarian alternative to the scallops?

Yes! For a vegetarian twist, try topping the creamed corn with faux chicken tenders or grilled mushrooms, which provide a satisfying, meaty texture.

Can I prepare the creamed corn part in advance?

Absolutely. Cooking the creamed corn ahead saves time on the day. Just reheat gently before serving and add the fresh garnishes last minute.

What if I don’t have vermouth on hand?

You can substitute dry white wine or even a mild sherry. The key is a little acidity and herbal complexity to lift the creaminess of the corn.

Final Thoughts

I can’t recommend enough that you give this Creamed Corn with Seared Scallops and Pea Shoots Recipe a go. It’s one of those dishes that feels fancy but comes together with approachable ingredients and straightforward steps. You’ll impress any dinner guest or simply treat yourself to something truly comforting and delicious. I promise, every bite will leave you smiling.

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