Best Pan Roasted Scallops W Coriander Spaetzle Sweet Corn Recipes

PAN-ROASTED DIVER SCALLOPS, WITH LIME AND CREME FRAICHE CREAMED CORN, AND CILANTRO SALAD

Steps:

• Heat the oil in a large skillet over high heat. Season both sides of the scallops with salt, to taste. Add the scallops to the hot pan, and don't touch! Let them caramelize until golden brown, about 3 minutes, and then flip. Add the butter and coriander and allow the butter to melt. Begin to baste the scallops, spooning the melted butter along the tops of the scallops, so the scallops barely cook through, about 2 to 3 minutes. Remove from the heat.
• Build your cilantro salad by adding cilantro leaves, pickled onions and pickled chiles to a medium mixing bowl. Add the lime juice and extra-virgin olive oil and mix to combine.
• Put a couple of spoonfuls of creamed corn down on each plate, then top it with 3 scallops. Finish with a heaping spoonful of cilantro salad. Drizzle with a little extra-virgin olive oil and serve immediately.
• In a medium-saucepan, add corn stock and bring to a simmer.
• Heat a large saucepan over medium heat and melt the butter. Add the shallots, a pinch of salt, and let sweat, cooking until the shallots are a bit translucent. Add the garlic, a bit more salt and cook about 1 minute more. Add the corn kernels and continue to cook for a few minutes, adding a touch more salt as you go. Keep stirring so the mixture combines together and nothing sticks to the bottom of the pan. Using a ladle, add some of the warmed corn stock, about 1 1/2 cups, adding more if it seems dry, and stir to combine. Season with a little cracked pepper. Let the corn mixture cook for about 5 to 7 minutes. Stir in the lime zest and fold in the creme fraiche. Taste for seasoning and adjust, if necessary.
• Corn Cob Stock: Cut the kernels from the cobs and reserve the kernels for another purpose. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock and salt. Bring to a boil, over medium heat, then lower the heat and simmer for 45 minutes. Strain the liquid through a fine mesh strainer, discarding the solids. You should have about 4 cups.
• Put the sliced chiles in a medium mixing bowl.
• Add all the pickling liquids and spices to a medium saucepan and bring it to a boil over medium heat. Pour the hot liquid over the sliced chiles and set sit for about 20 minutes. Drain the chiles and discard the pickling juice and spices. Use right away or store in a covered container in the refrigerator for a couple weeks.
• Pack the onions into 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

Steps:

• Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
• In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
• Serve scallops sprinkled with bacon.

SWEET CORN AND SCALLOP PASTA

Steps:

• Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
• Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
• While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
• Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.

PAN-SEARED SEA SCALLOPS WITH CORN COULIS

Steps:

• Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
• Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
• Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

PAN-ROASTED SCALLOPS W/ CORIANDER SPAETZLE & SWEET CORN

Steps:

• Directions 1. Liberally salt an pepper scallops. 2. Heat a large pan, preferably a cast-iron skillet, until it's smoking. And 1/4 cup olive oil and place scallops in pan and sear on one side. Once they're golden, turn down the heat, flip them over, and finish with a tablespoon butter. Cook until both sides are golden. Remove scallops from pan and drain on a paper towel. 3. In the same pan, over high heat, add the cooked spaetzle and cook until golden brown (don't shake the pan). 4. Add corn, garlic, shallots and salt and pepper to taste. Saute spaetzle for about 3 minutes. 5. Distribute spaetzle and scallops equally on four plates. Garnish with fresh herbs