Ingredients: |
Ingredients: 1 cup heavy (double) cream
Pinch of saffron threads
2 tablespoons olive oil
1 large carrot, peeled and finely chopped
1 yellow onion, finely chopped
1 celery stalk, halved lengthwise and thinly sliced
6 cups corn kernels (from about 8 ears)
Salt and ground pepper to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil
18 sea scallops, about 1 1/2 pounds total weight
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Directions: |
Directions:1. In a small saucepan over medium-high heat, combine the cream and the saffron. Bring just to a boil, remove from the heat, cover, and let stand for 10 minutes. Stir well to infuse the cream with the saffron.
2. In a large, heavy frying pan over medium-high heat, warm the olive oil. Add the carrot, onion, and celery and sauté until softened, 5-7 minutes. Stir in the corn and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Pour in the cream mixture and season well with salt and pepper. Cook, stirring often, until the cream thickens slightly and the corn is tender, about 10 minutes longer. (The recipe can be made up to this point 1 day in advance. Cover and refrigerate.)
3. Just before serving, in a large frying pan over high heat, melt the butter with the vegetable oil. Season the scallops with salt and pepper and, working in batches as necessary, place in the pan in a single layer. Do not crowd the pan. Cook, turning once, until browned on the outside and just opaque in the center, about 2 minutes on each side.
4. Reheat the corn if necessary, then taste and adjust the seasonings. Divide the corn evenly among warmed individual plates. Top with the scallops, sprinkle with the parsley, and serve at once. |
This recipe for Seared Scallops with Saffron Creamed Corn is from