Seared Weathervane Scallops with Crispy Shallots and Sweet Corn
October 12th, 2023An Elegant and Comforting Dish of Buttery Scallops
This vibrant recipe pairs sweet Weathervane scallops with a fresh corn puree for an elegant but comforting meal. Fresh mint, crispy shallots, and the bright acidity of fresh lime help to balance the natural sweetness of the dish.
When searing Weathervane scallops in larger quantities, take care not to crowd the skillet that you’re searing them in. Giving scallops space to cook will yield a better, more golden sear. As you transfer them to a plate, you’ll want to arrange them seared side up to help them maintain their crisp before serving.
Ingredients and substitutions:
-
Shallots: Shallots crisp up readily and have a nice sweetness, but red onions or even sliced scallions can be substituted.
-
Corn: When in season, freshly harvested corn has a juicy sweetness that makes a simple puree like this one extraordinary. If you’re not sure when the corn was harvested though, it’s best to use frozen corn, since the sugars in fresh corn begin to turn to starch within a few days of harvest. To transform frozen corn into a puree, it will need to be blitzed in a food processor until smooth.
-
Soy sauce or tamari: A dash of soy sauce or a gluten-free tamari adds a hint of delicious umami to the puree.
-
Mint: Fresh mint leaves add an herbaceous pop to this dish, but you can substitute chives or basil if you like.
Seared Weathervane Scallops with Crispy Shallots and Sweet Corn Puree
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
4-6 servings
Ingredients
- 1 (20-ounce) pack Weathervane Scallops
- High-heat cooking oil
- 5 shallots, peeled and thinly sliced
- 4 ears of fresh corn, grated, or 1 (10 oz.) bag frozen corn, pulverized in a food processor
- 1 tablespoon soy sauce or tamari
- ¼ teaspoons chili flakes
- 1 lime, zested and juiced
- ½ cup butter, cubed
- 2 tablespoons fresh mint, chiffonade
Instructions
1. Heat a medium saucepan over medium heat, then add enough oil to cover bottom of pan. Add shallots and allow to fry gently, turning occasionally until shallots become golden brown. Transfer the golden brown shallots to a paper towel to drain and cool.
2. Wipe or drain excess oil from saucepan, then return to stovetop. Add corn, soy sauce/tamari, and chili flakes. Allow to simmer until slightly thickened, about 3 minutes. Stir in lime juice and cook for 1 more minute, then turn off heat. Whisk in cubed butter until evenly incorporated. Taste and adjust seasoning with salt as desired, then set aside to keep warm.
3. Prepare scallops by patting them dry with a clean kitchen towel or paper towel. Season with salt and pepper.
4. Preheat a large skillet over high heat. When hot, add enough oil to cover the bottom of the pan. Once oil shimmers, add the scallops gently to the skillet, making sure you don’t overcrowd them — do this in batches if needed. Allow the scallops to sear undisturbed for about 3 to 4 minutes.
5. Flip scallops and allow to sear for 1 more minute, just until barely cooked through. Transfer to a paper towel to drain seared side up.
6. To serve, spoon corn puree into a serving platter. Arrange scallops seared side up into puree, then garnish with fried shallots, mint, and lime zest.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
