This recipe for Creamy Corn Porridge with Seared Scallops and Brown Butter is the perfect meal for a summer date night!
This dish really is something special. Creamy sweet 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.
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!
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.
Special Equipment Used in this recipe:
My favorite mini food processor (so easy to clean and store) → get it here!
Pre-seasoned Lodge cast-iron pan: → get it here!
The perfect offset spatula for flipping scallops (I use these all the time when I cook) → get them here!
Creamy Corn Porridge with Seared Scallops and Brown Butter Step By Step→
Corn Porridge with Seared Scallops + Brown Butter
- 8 large scallops
- 1 tbsp avocado oil or canola
- 3 tbsp butter
- 1/2 lemon
- salt and pepper
- 4 ears corn
- 4 tbsp butter
- salt and pepper
- 1 scallion or a few chives thinly sliced
- Use a sharp knife to cut the corn kernels from the cobb. Puree the kernels in a food processor until they are creamy but still slightly chunky.
- In a large sauté pan melt half the butter. 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 rest of the butter.
- Preheat a cast-iron skillet on medium-high heat. Pat the scallops dry with a paper towel. Pour the oil into the hot pan. Season the scallops with salt and pepper and place them into the pan, be sure to now overcrowd them. Depending on the size of your pan may need to do this in two batches. Let the scallops cook undisturbed for 2 minutes. After two minutes flip the scallops turn off the heat and add the butter. Even with the flame of the cast-iron pan will carry enough heat to finish cooking the scallops and brown the butter. After one minute remove the scallops from the pan. When the butter is golden brown and smells like toasted hazelnuts add the lemon juice.
- 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 pepper. Enjoy immediately, preferably with a crisp cold glass of white wine!