Best 7 Grilled Scallops With Creamed Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Scallops are a type of shellfish that are known for their delicate flavor and tender texture. They can be prepared in a variety of ways, but grilling is a popular method that brings out their natural sweetness. This recipe for grilled scallops with creamed corn is a perfect example of how to highlight the unique flavor of scallops. The creamed corn adds a creamy and flavorful base for the scallops, while the grilled flavor adds a smoky depth of flavor. This dish is also relatively easy to make, making it a great option for a weeknight dinner or a special occasion. In addition to the main recipe, this article also includes recipes for grilled scallops with mango salsa, grilled scallops with lemon butter sauce, and grilled scallops with bacon and brown sugar. Each of these recipes offers a unique take on grilled scallops, so you're sure to find one that you'll love.

Let's cook with our recipes!

SEARED SCALLOPS WITH CREAMED CORN



Seared Scallops with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 ears of corn, shucked
1/4 cup red wine vinegar
1 tablespoon sugar
Kosher salt
1 red onion (1/2 thinly sliced, 1/2 diced)
3 tablespoons vegetable oil
1 12-ounce can 2% evaporated milk (about 1 1/3 cups)
Freshly ground pepper
1 1/2 pounds large scallops, "foot" muscles removed, patted dry
2 small vine-ripened tomatoes, diced
1/2 cup fresh basil, thinly sliced
1/2 cup fresh parsley, torn

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.

Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH



Seared Scallops with a Corn, Bacon and Avocado Relish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Salt and freshly ground black pepper
Vegetable oil, for oiling pan
16 dry sea scallops
2 avocados
12 strips bacon, cooked and chopped
1 lemon, halved
4 ears corn, shucked
1 medium onion
1 red bell pepper
2 tablespoons chopped fresh parsley

Steps:

  • Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
  • Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
  • Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
  • Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
  • Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
  • Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

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.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA



Grilled Sea Scallops With Corn and Pepper Salsa image

These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.

Provided by David Tanis

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

  • Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
  • Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
  • Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
  • When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
  • Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO



Seared Scallops with Basil Creamed Corn and Crispy Prosciutto image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Handful fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 shallot, chopped
1 tablespoon butter
2 cups heavy cream
6 ears corn, kernels cut from the cob
Sugar
2 tablespoons chopped fresh basil
2 tablespoons canola oil
12 large (U-10) dry scallops
1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Steps:

  • For the basil oil: Place the basil into the oil and set aside to infuse.
  • For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
  • For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
  • To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

GRILLED SCALLOPS WITH MEXICAN CORN SALAD



Grilled Scallops With Mexican Corn Salad image

Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in "elote", an irresistible Mexican corn-on-the-cob street snack. Faced with the spiciness here.:) Sam Calagione chose the refreshing Allagash White, a low-alcohol wheat beer that won't make the chile's heat taste harsh. Marnie Old zoomed in on the salad's smoky nuances and selected moderate oaky 2006 Alma Rosa Chardonnay, from California. She likes to pair oaky wines with grilled foods , she says "oak gives the same kinds of smoky flavors that grilling gives food." There is a 10 minute "standing" time to allow some flavors to marinate which I didn't include in the preparation time.

Provided by Manami

Categories     Lime

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice (not the bottled kind, please)
8 small ears of corn, husked
vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure dried ancho chile powder
4 ounces Cotija cheese (1 1/4 cups) or 4 ounces ricotta salata cheese, crumbled (1 1/4 cups)
salt & freshly ground black pepper
hot sauce
12 large sea scallops
lime wedge, for serving

Steps:

  • Light a grill.
  • In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
  • Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
  • Transfer to a work surface and cut the kernels off the cobs.
  • Whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
  • Add the cheese and corn to the bowl and toss.
  • Season with salt, pepper and hot sauce.
  • Brush the scallops with vegetable oil and season with salt and pepper.
  • Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
  • Spoon the corn salad onto 4 plates and top with the scallops.
  • Serve with lime wedges.

Nutrition Facts : Calories 353.3, Fat 17.2, SaturatedFat 6.7, Cholesterol 49.7, Sodium 561, Carbohydrate 36.3, Fiber 4.2, Sugar 7.5, Protein 18.7

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES



Grilled Scallops With Peaches, Corn and Tomatoes image

The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.

Provided by Mark Bittman

Categories     dinner, easy, quick, seafood, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Olive oil, as needed
2 ears corn
2 peaches, halved and pitted
Salt and pepper
8 large scallops
1 cup chopped fresh tomatoes
Chopped parsley, basil or chives

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
  • Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
  • Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
  • Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Choose fresh, high-quality scallops. Look for scallops that are plump and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops over high heat. This will help to create a nice crust and prevent them from becoming rubbery.
  • Do not overcook the scallops. Scallops cook quickly, so it is important to keep an eye on them. Overcooked scallops will be tough and chewy.
  • Serve the scallops immediately. Scallops are best served hot off the grill.
  • Pair the scallops with a flavorful sauce. A simple lemon butter sauce or a creamy corn sauce are both great options.

Conclusion:

Grilled scallops are a delicious and easy-to-make seafood dish. They can be served as an appetizer or a main course. With their delicate flavor and tender texture, scallops are a versatile ingredient that can be paired with a variety of sauces and side dishes. Whether you are grilling them for a special occasion or a casual weeknight meal, grilled scallops are sure to please everyone at the table.

Related Topics