Creamy, buttery corn porridge topped with perfectly golden-brown seared scallops drizzled with brown butter! This is the fresh summer meal you’ll want to make again and again!
This recipe really is something special. Corn porridge and seared scallops drizzled with brown butter. It’s rich and flavorful but not overly indulgent. I finish the dish with a few turns of freshly cracked black pepper and thinly sliced scallion or chives for a hint of brightness.
To make the “corn porridge” I cut the corn kernels from the cob then puree them until they’re almost, but not quite smooth. The pureed kernels are then cooked down with butter and salt until which intensifies the sweet-corn flavor and makes for the perfect porridge-like base for seared scallops!
As you’ve probably heard me say before when a recipe only requires a few ingredients it’s crucial to make sure they are of the highest quality. When making the corn porridge use the sweetest, peak-season summer corn you can find. When purchasing scallops ask your fishmonger to pick out only the largest, freshest scallops. Check out my tips and tricks below for perfectly seared scallops!
Looking for the perfect pairing? Serve Creamy Corn Porridge with Seared Scallops and Brown Butter alongside a simple Herb Salad with Shaved Parmesan Cheese!
Ingredients You’ll Need:
Here’s everything you’ll need to make this recipe: fresh corn, unsalted butter, scallops, green onion, lemon and a little bit of neutral oil (not pictured).
Recipe Step By Step:
Step 1. Puree the Corn Kernels
Puree the corn kernels in a food processor. They won’t be completely smooth and that totally fine!
Step 2. Cook the corn puree
Cook the pureed corm kernels with butter and salt.
Step 3. Sear the Scallops
Sear the scallops in a hot cast iron pan until they are golden-brown. See tips and tricks below for preparing scallops!
Step 3. Sear the Scallops
Serve the seared scallops on top of the corn porridge, top with sliced green onion and freshly cracked black pepper!
Tips for Perfectly Seared Scallops:
- Remove the muscle: Scallops have a square, opaque muscle on their side. Gently pull it off and discard before cooking.
- Pat the scallops dry with a paper towel to remove the excess moisture before cooking.
- Cook the scallops on high heat: and don’t move them around in the pan. Sear them hard on one side, don’t peak, flip them only after you can see a golden-brown crust forming around the edges.
- Sear in oil, finish in butter: If you cook the scallops in butter from the start the butter will burn and the scallops with be covered in tiny flecks of burnt butter. Instead, sear the scallops in a little bit of oil and then finish them in butter for the last minute of cooking.
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Corn Porridge with Seared Scallops + Brown Butter
Ingredients
Scallops
- 8-10 large scallops
- 2 tbsp neutral oil
- 4 tbsp butter
- ½ lemon
- salt and pepper
Corn Porridge
- 4 ears corn kernels cut from the cob
- 4 tbsp butter
- salt and pepper
- 2 whole green onion thinly sliced
Instructions
Corn Porridge
- Puree the corn kernels in a food processor until they are mostly creamy but still slightly chunky.
- Place a sauté pan over medium heat. Pour the pureed corn into the pan along with a big pinch of salt. Cook the corn on medium-low heat, stirring frequently with a spatula. As the corn cooks, it will become thick and the color will change to a brighter, richer yellow. Cook the corn for about 10 minutes. Turn off the heat and stir in the butter and green onion.
Scallops
- Preheat a cast-iron skillet over medium-high heat. Pat the scallops dry with a paper towel. Pour the oil into the hot pan and turn the pan so that it coats the entire surface. Season the scallops with salt and pepper and place them into the pan, be sure to not overcrowd them. Depending on the size of your pan may need to do this in two batches.
- Let the scallops cook undisturbed for 2-3 minutes or until they are golden brown, then flip them over and add in the butter. Turn off the heat from the pan and continue to cook the scallops for an additional 1 minute. Squeeze the juice from half a lemon over the scallops then remove them from the pan. Reserve the remaining butter in the pan for serving.
- Divide the corn porridge between two plates, top with the scallops then spoon the brown butter over each plate. Garnish with chopped scallions or chives as well as freshly cracked black pepper. Serve immediately!
Notes
- Remove the muscle: Scallops have a square, opaque muscle on their side. Gently pull it off and discard before cooking.
- Pat the scallops dry with a paper towel to remove the excess moisture before cooking.
- Cook the scallops on high heat: and don’t move them around in the pan. Sear them hard on one side, don’t peak, flip them only after you can see a golden-brown crust forming around the edges.
- Sear in oil, finish in butter: If you cook the scallops in butter from the start the butter will burn and the scallops with be covered in tiny flecks of burnt butter. Instead, sear the scallops in a little bit of oil and then finish them in butter for the last minute of cooking.
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