Sweet Diver scallops are rich in texture and taste, and when cooked in a skillet of brown butter, crisp-up brilliantly leaving a soft opaque center. Corn off-the-cob sauteed in a pan with a splash of cream and a sprinkle of Parmesan represents one of summer’s best bounties, and freshly sliced basil finishes the dish with aromatic wonder.
Two skillets — side-by side — to prepare this simple summertime meal. The first step is to sauteed the corn with onion, then the cream and parmesan are added to simmer, while scallops are searing. Scallops cook in a couple of minutes to ensure they stay tender, and develop a deep brown crust. This meal looks and tastes restaurant savvy, but it’s just home cooking with good ingredients – done quickly in the kitchen.
1 tablespoon butter
1 white onion, diced
3 1/2 cups corn, either fresh (3 cobs) or frozen defrosted
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup heavy cream
1/4 cup Parmesan, grated + 1 tablespoon
1/4 cup fresh basil, roughly chopped or chiffonade cut
2 tablespoons butter
8 Diver Scallops (depending upon how many per person)
1/4 teaspoon salt
- For Corn – In medium skillet, add butter and place over medium heat. After melted, swirl pan and add onion and corn. Sauté for 3 minutes, stirring often.
- Add salt and pepper, stir. Pour cream over top and stir. Cook for 1 minute, then reduce heat to simmer. Add 1/4 cup parmesan and stir.
- For Scallops – Sprinkle with salt. In a sauté pan, add butter and place over medium-high heat. After butter is foamy and slightly brown (it will darken more with time), add scallops and cook until deep golden brown, about 2 minutes. Flip and turn heat to low, cook for 2 minutes.
- Spoon corn onto plates and top with scallops. Sprinkle with fresh basil and remaining parmesan. Enjoy!