Pan-Seared Scallops with Creamy Corn and Thyme
Ingredients
- 1 poundlarge sea scallops (dry, about 12 scallops)
- 2 cupscorn kernels (fresh or frozen)
- 4 tablespoonbutter
- 1shallot
- 2 clovesgarlic
- ¾ cupheavy cream
- ½ cupvegetable broth
- 1 tablespoonfresh thyme
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 1 shallot.
- 02
Mince 2 cloves garlic.
- 03
Measure out 2 cups corn kernels and 1 tablespoon fresh thyme leaves.
Method
- 01
Pat scallops dry with paper towels and season both sides with salt and pepper.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, working in batches, sear scallops 2 to 3 minutes per side until golden and just cooked through. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet, then add shallot and garlic. Cook, stirring, until softened, about 2 minutes.
- 04
Add corn kernels, vegetable broth, heavy cream, and thyme. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened.
- 05
Return scallops to the skillet and cook 1 minute more to warm through. Finish with a squeeze of fresh lemon juice, taste, and adjust salt and pepper.
- 06
Divide between two bowls and serve immediately, spooning the creamy corn sauce over the scallops.
Spice Tips
For warmth and depth, add a pinch of smoked paprika or cayenne to the corn mixture. A small splash of dry white wine (2 tablespoons) can replace half the broth for brightness. A whisper of nutmeg complements the creamy sauce beautifully.
Dry scallops (without added sodium tripolyphosphate) sear better and taste sweeter. If using frozen scallops, thaw them completely and pat very dry. This dish comes together in under 30 minutes start to finish.