Best Creamy Corn Grits With Sea Scallops Recipes

SEARED SCALLOPS & GRITS RECIPE - (4.2/5)

Steps:

• 1. In a skillet over medium-high heat, melt the butter. Pour off 5 tablespoons of the butter; set aside and keep warm. Add the panko and garlic to the remaining 2 tablespoons butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and ⅛ teaspoon salt. Remove from the heat. 2. Prepare the grill for direct cooking over high heat (450° to 550°F). 3. In a saucepan combine 3-½ cups milk, the garlic, and ¾ teaspoon salt. Bring to a simmer over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding water ¼ cup at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm. 4. Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Turn the scallops in the seasonings and then add 2 tablespoons of the melted butter and toss to coat. 5. Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons melted butter; toss to coat. Roughly chop the scallions. 6. If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops, and bread crumbs. Garnish with parsley and serve immediately with more hot pepper sauce, if desired.

SEARED SCALLOPS WITH CORN CREAM AND MAQUE CHOUX

Steps:

• Cut the kernels off the cobs with a serrated knife, being careful not to cut too close. Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until tender. Remove from the heat and let cool completely. Pour into a blender jar and pour the cream into the empty pot. Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree. Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk. Warm the sauce gently and taste for seasoning. Adjust to desired thickness by reducing it a little or thinning with a little more cream or water. Keep warm until ready to serve.
• Cut the kernels from the cob, being careful not to cut too close. Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes. Add the corn and stir, cooking 4-5 more minutes, then add the tomato. Cook, stirring, until tomatoes are warm, then stir in the scallions. Taste and adjust seasoning with salt and pepper.
• Place a large skillet over high heat.
• Pat scallops dry with a paper towel, then season with salt and pepper.
• Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them. Cook at high heat until the first side is a deep golden brown, 2-3 minutes, then turn the scallops and cook on the other side for about 2 more minutes. Scallops should be firm but not hard. Drain on paper towels. Deglaze the pan with 2 tablespoons water, scraping up the brown bits. To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate. Place 3-4 scallops around the Maque Choux and drizzle with pan juices. Serve immediately.
• When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid. Use caution when blending a hot sauce, and never fill the blender more than a third full. Otherwise, the heat will force the top off the machine.
• Choux is French for "cabbage," but the translation is not literal-there is no cabbage in this dish. Since corn was not a staple of the Acadians' diet, it's believed that the Indians taught the French settlers of Louisiana to make maque choux. This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

SEARED SCALLOPS WITH CREAMED CORN

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.