Sally's Recipe of the Week: Scallops and Mexican Corn

Scallops with Mexican Corn
Serves 2

Here is what you will need:

1 TBS vegetable oil
1 TBS unsalted butter
3 ears corn
l lime
1 TBS chili powder
1 TBS Mexican seasoning
2 to 3 cloves garlic
1 bunch scallions
1 tsp to 1 TBS sriracha (depends on how spicy you like it)
1 to 2 TBS mayonnaise
10 large scallops
salt and pepper
splash of chicken stock or white wine

Cut the lime in half, juice half of the lime and cut the other half in wedges for serving. Slice up the scallions and chop the garlic.

Bring scallops to room temperature. Blot them dry and season with salt and pepper and Mexican seasoning on both sides.

Cut the corn off the cob and place in glass bowl. Add mayo, sriracha, chili powder and season with salt and pepper.  Taste and adjust seasoning if necessary.

Meanwhile heat the oil on medium high in a pan, cast iron if you have it.  Cook the scallops three minutes on one side, flip and cook 2 to 3 minutes on the other. Don't overcook!!

Remove scallops from pan and set aside.

Add a splash of wine or stock to the pan and scrape off the brown bits from the bottom. 

Turn down the heat and add in the scallions and garlic. Cook stirring constantly for about a minute. 

Add the corn mixture to the pan and cook for a couple of minutes. Take it off the heat and add the lime juice. Taste and adjust seasoning if necessary.

To serve, divide  the corn on two plates, top with scallops and lime wedges on the side. Yum!!

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