Seared Sea Scallops With Sweet Corn Hash Recipes
Recipe From epicurious.com
Categories Shellfish Sauté Fourth of July Low Carb Quick & Easy Dinner
Yield 2-4 people
Number Of Ingredients 14
More about "seared sea scallops with sweet corn hash recipes"
SEARED SCALLOPS WITH SWEET CORN RECIPE - TODAY.COM
From today.com
Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter …
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Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter …
3.3/5 (149)
Category Entrées
Author Aimee Olexy
Total Time 30 mins
- 2. Heat 2 tablespoons of butter and a touch of olive oil in a large sauté pan until almost smoking. Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter and oil.
- 3. Add the browned butter to the pan, a splash of leftover white wine or beer, and gently sauté. Add the corn, scallops, tomatoes and torn herbs just before platting.
RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO | CBC LIFE
From cbc.ca
Serve immediately with sweet corn risotto. In a large, shallow bowl, whisk together the vinegar, lemon juice and zest, salt and pepper. Gradually …
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Serve immediately with sweet corn risotto. In a large, shallow bowl, whisk together the vinegar, lemon juice and zest, salt and pepper. Gradually …
- Cut kernels off of corn and set aside. Hold the cob up vertically on cutting board, and drag the sharp edge of a knife down the cob to milk it, adding any fibre or liquid that comes out to the bowl with the reserved kernels. Break cobs in half and combine milked corn cobs with vegetable stock and water in a medium saucepan with lid. Bring to a boil over high heat, cover and reduce heat to low, simmering for 20 minutes. Remove cobs from stock and discard, keeping stock warm on back burner of stove.
- In a wide, heavy bottomed saucepan, heat the olive oil over medium heat. Add shallot and sauté until softened, 2-3 minutes. Add rice and sauté until coated with oil and shiny, about 2 minutes. Add white wine and a healthy pinch of kosher salt and stir until it is absorbed into rice.
- Add a ladle of stock, about ⅔ of a cup. Stirring continuously, continue adding stock one ladle at a time, adding the next when the one before has been almost completely absorbed. This process should take about 20 minutes. When ¾ of the stock has been used, add the corn kernels to the pan and stir. Continue adding stock, until the risotto is creamy and rice is cooked to al dente. If needed, use hot water to thin the risotto if all of the corn stock is gone. Stir in butter and tarragon and taste to adjust for seasoning. Serve with seared scallops.
SEARED SCALLOPS WITH CREAMED CORN - FOOD NETWORK
From foodnetwork.com
Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and …
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Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and …
Author Food Network Kitchen
Steps 5
Difficulty Easy
SEARED SCALLOPS AND CORN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings …
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Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings …
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GRILLED SEA SCALLOPS WITH CORN SALAD - FOOD & WINE
From foodandwine.com
6 ears of corn, shucked. 1 pint grape tomatoes, halved. 3 scallions, white and light green parts only, thinly sliced. 1/3 cup basil leaves, finely shredded
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6 ears of corn, shucked. 1 pint grape tomatoes, halved. 3 scallions, white and light green parts only, thinly sliced. 1/3 cup basil leaves, finely shredded
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SEARED SEA SCALLOPS RECIPE - FOOD.COM
From food.com
Heat the olive oil and butter in a large pan over medium-high heat. Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip. Sear the scallops …
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Heat the olive oil and butter in a large pan over medium-high heat. Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip. Sear the scallops …
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SEARED SCALLOPS WITH SWEET CORN AND BACON SAUTé
From finecooking.com
Transfer to a plate (tent with foil to keep warm). Repeat with the remaining 2 tsp. oil and scallops. Stir the thyme and about 1/4 cup of the scallion greens into the corn, then crumble in the bacon. Season to taste with salt, pepper, and a …
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Transfer to a plate (tent with foil to keep warm). Repeat with the remaining 2 tsp. oil and scallops. Stir the thyme and about 1/4 cup of the scallion greens into the corn, then crumble in the bacon. Season to taste with salt, pepper, and a …
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SWEET CORN SALAD WITH SEARED SEA SCALLOPS - LANA'S …
From lanascooking.com
Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops. Repeat with remaining scallops until all are cooked. Remove the pan from the heat and stir in the lemon juice. To …
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Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops. Repeat with remaining scallops until all are cooked. Remove the pan from the heat and stir in the lemon juice. To …
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RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO - BEST …
From cbc.ca
Bring to a boil over high heat, cover and reduce heat to low, simmering for 20 minutes. Remove cobs from stock and discard, keeping stock warm on back burner of stove. In a wide, heavy bottomed ...
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Bring to a boil over high heat, cover and reduce heat to low, simmering for 20 minutes. Remove cobs from stock and discard, keeping stock warm on back burner of stove. In a wide, heavy bottomed ...
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THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH ... - FOOD …
From foodnetwork.com
Directions. Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent. Add the arborio rice ...
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Directions. Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent. Add the arborio rice ...
Author BIN 36
Steps 6
Difficulty Intermediate
EATING IN: SEARED SCALLOPS WITH SWEET CORN HASH - BLOGGER
From eating-seattle.blogspot.com
Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 minutes (for yellow corn). Remove pan from heat, then add in …
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Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 minutes (for yellow corn). Remove pan from heat, then add in …
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SCALLOPS WITH CORN AND TOMATOES - SKINNYTASTE
From skinnytaste.com
Remove from the pan and set aside on a warm plate. Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes. Add the …
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Remove from the pan and set aside on a warm plate. Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes. Add the …
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SEARED SCALLOPS WITH CHARRED CORN & CHORIZO
From empirefishmarket.com
DIRECTIONS: Add the corn to a large, dry skillet over high heat. Allow the corn to char around the edges and remove (approximately 2-3 minutes). Set aside until needed. Using the same …
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DIRECTIONS: Add the corn to a large, dry skillet over high heat. Allow the corn to char around the edges and remove (approximately 2-3 minutes). Set aside until needed. Using the same …
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SEARED SCALLOPS WITH BASIL, ANCHOVY AND SWEET CORN PUDDING
From foodandwine.com
Step 1. Preheat the oven to 400°. Butter four 1-cup ramekins. In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes. Puree …
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Step 1. Preheat the oven to 400°. Butter four 1-cup ramekins. In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes. Puree …
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BEST PAN SEARED TOSTITOS, BLUE CORN CRUSTED SEA SCALLOPS …
From foodnetwork.ca
Place the scallops (blue corn side first) into the preheated pan and sear/ cook for 2 minutes. Do not turn the scallops and only turn over after the 2 minutes and when the …
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Place the scallops (blue corn side first) into the preheated pan and sear/ cook for 2 minutes. Do not turn the scallops and only turn over after the 2 minutes and when the …
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SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING
From food.com
April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any …
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April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any …
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SEARED SEA SCALLOPS WITH SWEET CORN HASH - PLAIN.RECIPES
From plain.recipes
Using the same pan, brown 3 tablespoons of butter over medium heat. Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 …
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Using the same pan, brown 3 tablespoons of butter over medium heat. Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 …
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SEARED SCALLOPS WITH SMOKY SWEET CORN PUREE
From fromachefskitchen.com
Add the scallions and cook until softened, about 2-3 minutes. Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream …
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Add the scallions and cook until softened, about 2-3 minutes. Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream …
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