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Friday, February 23, 2024
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Scallops with Corn and Tomatoes


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Scallops pair superbly with candy summer time corn and tomatoes, made creamy with Boursin cheese. Simply 6 components, not counting salt, pepper, and olive oil.

Seared Scallops with Creamy Corn, Tomatoes and Chives
Scallops with Corn and Tomatoes

This scallops and contemporary corn recipe is the right meal to eat in the summertime! It’s a restaurant-quality dish that takes simply minutes to make and is elevated with in-season produce. They are saying meals that grows collectively goes collectively, which it’s so true. All the produce got here proper from my backyard or farmers market. Extra recipes utilizing summer time corn, attempt my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.

Scallops with Corn, Tomatoes and Chives

How do you make a very good sear on a scallop?

Listed below are the 2 most necessary issues to do to make sure a very good sear on a scallop:

  1. Pat Dry: Rinse off the scallops in case there’s any sand on them after which pat them dry with a paper towel. In the event that they’re too moist, they are going to steam as a substitute of sear.
  2. Scorching Pan: Prepare dinner the scallops in a extremely scorching skillet. As soon as it’s heated, add the scallops however don’t contact them till you’re able to flip them.

How Lengthy to Prepare dinner Scallops

Scallops cook dinner in below 5 minutes. Sear them for a couple of minutes till the bottoms kind a caramel-colored crust, about 2 minutes. Then flip them over and cook dinner for an additional minute or so till the facilities are barely translucent and the bottoms are seared.

Find out how to Make Creamy Corn

Now that we’ve coated tips on how to cook dinner scallops, let’s discuss this creamy corn! There’s nothing higher than in-season corn. Take it to the subsequent stage and blend it with some Boursin cheese – what might be higher?

  1. To take away the corn from the cob, stand the cob up on a clear dish towel and run a knife down it. Then seize the ends of the dish towel and pour the corn into the recent skillet.
  2. Season the corn with salt and cook dinner for a few minutes.
  3. Add the Boursin cheese and water and cook dinner for an additional minute.
  4. Take away the corn from the warmth and stir within the tomatoes.

Variations

  • Don’t like scallops? Use shrimp as a substitute.
  • Don’t have contemporary corn? Sub frozen corn.
  • No chives? Strive basil or rosemary.
  • No cherry tomatoes? Swap them with grape tomatoes.

creamed corn with tomatoes

Your feedback are useful!! Should you’ve tried this scallops and corn recipe or every other recipe on Skinnytaste, don’t overlook to fee the recipe and depart me a remark beneath! I’d love to listen to your ideas, variations and suggestions. And if you happen to took some pictures of it, share it with me on Instagram so I can re-share on my tales!

Extra Summer season Corn Recipes You’ll Love:

Seared Scallops with Creamy Corn, Tomatoes and Chives

11

269 Cals
19 Protein
27.5 Carbs
11 Fat

Prep Time: 5 minutes

Prepare dinner Time: 20 minutes

Whole Time: 25 minutes

Scallops pair superbly with candy summer time corn and tomatoes, made creamy with Boursin cheese.

  • 3 cups corn, contemporary or frozen (from 4 massive ears)
  • 1/2 cup Boursin cheese, garlic and herb or chive
  • 12 cherry tomatoes, halved
  • 16 massive sea scallops, about 16 oz
  • 2 teaspoons salted butter
  • 1/2 teaspoon kosher salt
  • black pepper, to style
  • 1 teaspoon olive oil
  • chives, for garnish
  • Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to style.

  • Warmth a big skillet on a excessive warmth. When pan is scorching, soften the butter and place the scallops within the pan.

  • Sear with out touching them for a couple of minutes till the underside types a pleasant caramel coloured crust.

  • Flip over and cook dinner about one other minute or 2, till the middle is barely translucent (you may test this by viewing them from the facet) and the underside is seared. Watch out to not overcook.

  • Take away from the pan and put aside on a heat plate.

  • Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook dinner, till nearly tender, 2 to three minutes.

  • Add the Boursin cheese and three to 4 tablespoons water and cook dinner, 1 to 2 minutes extra, stirring.

  • Take away from warmth, stir within the tomatoes and divide on 4 plates. Prime with scallops and contemporary chives, for garnish.

Variations:

  • Don’t like scallops? Use shrimp as a substitute.
  • Don’t have contemporary corn? Sub frozen corn.
  • No chives? Strive basil or rosemary.
  • No cherry tomatoes? Swap them with grape tomatoes.

Serving: 4oz scallops, 1 cup veggies, Energy: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fats: 11g, Saturated Fats: 6g, Ldl cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g

Key phrases: scallops corn tomatoes, scallops with corn, sea scallops, summer time recipes



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