Description
Delicious creamy creamed corn enhanced with fresh tarragon and vermouth, paired perfectly with golden seared sea scallops. This elegant dish balances sweet corn flavors with savory scallops, garnished with fresh pea shoots for a refined touch, ideal for a special dinner or impressive meal.
Ingredients
Scale
Corn and Cream Mixture
- 4 ears of corn
- 3 tbsp olive oil
- 2 tsp crushed capers (or 2 tsp anchovy paste as original)
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/3 cup vermouth
- 3/4 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup fresh tarragon leaves, chopped
For Scallops
- 10-12 large sea scallops, patted dry
- Vegetable oil for frying
- Salt and pepper, to taste
Garnish
- 1/2 cup pea shoots
Instructions
- Heat the olive oil and infuse: In a large skillet over medium to medium-high heat, warm the olive oil, then add the crushed capers (or anchovy paste) allowing them to melt and infuse their salty, briny flavor into the oil.
- Remove corn kernels: Using a large bowl with a smaller inverted bowl inside, place each corn cob on the smaller bowl and carefully slice off the kernels with a knife. This method captures the corn juice along with the kernels.
- Prepare aromatics: Finely chop shallots, garlic, and fresh tarragon, setting them aside for later use in the corn mixture.
- Cook the corn kernels: Add the corn kernels and their collected juices to the infused olive oil, cooking until they begin to lightly brown, approximately 5 minutes, enhancing the sweetness and texture.
- Add shallots and garlic: Stir in the finely chopped shallots and garlic, cooking for an additional 2 minutes to soften and develop flavor.
- Deglaze with vermouth: Pour in the vermouth, stirring to combine and allowing the alcohol to cook off, melding the flavors.
- Add the cream: Stir in the heavy cream to create a luscious base for the creamed corn.
- Season and thicken: Season with salt and pepper. Reduce heat to medium-low and cook while stirring until the mixture thickens, about 10 minutes, achieving a creamy consistency.
- Add tarragon and simmer: Sprinkle in the chopped tarragon and simmer the creamed corn on low heat for a few minutes to infuse the herb flavor.
- Preheat skillet for scallops: While the corn simmers, heat a large cast iron skillet over high heat to get it ready for searing the scallops.
- Season scallops: Season the pattied dry sea scallops generously with salt and pepper on both sides.
- Fry scallops: Lightly coat the hot skillet with vegetable oil, then carefully add the scallops. Cook without moving for about 2-3 minutes until a deep golden crust forms.
- Turn scallops: Flip the scallops once and continue cooking for another 2-3 minutes until caramelized on both sides and cooked through.
- Serve: Plate the creamed corn, top with the seared scallops, and garnish with fresh pea shoots for a crisp, fresh contrast.
- Vegetarian option: For a vegetarian alternative, top the creamed corn with two seasoned and cooked fake chicken tenders instead of scallops.
Notes
- Using crushed capers instead of anchovy paste gives a less intense salty flavor; either works well.
- Capturing corn juice when removing kernels adds extra sweetness and moisture to the dish.
- A cast iron skillet is ideal for getting a good sear on the scallops for maximum caramelization.
- Make sure scallops are patted very dry before cooking to prevent steaming and ensure proper browning.
- Adjust seasoning to taste, especially salt, as capers and anchovy paste add saltiness.
- Serve immediately for best texture and flavor.
