Seared Scallops with Corn Cream Recipe

SUPERB! Watch the video before making because it definitely helps in the preparation. Made it exactly as written! Didn't have the radish sprouts though...not really missed though...I did sprinkle on chopped chives for color and minor flavor. This recipe is stated for 4 servings....sorry, hubby and I ate the whole thing! DELICIOUS! Served with baby spinach salad using pomegranate arils and chipotle cheese cubes....YUMMY:) PS...because your are using a super hot skillet to sear the scallops...a lot of smoke is generated and at least for me...my smoke detector was going off multiple times!

I sweated shallots in the butter and added sherry cooking wine. The reduced, then followed the method and the ingredients. I used tobasco for heat. I thickened it with a slurry plus I roasted corn in the oven added it to the final product. Let it sit “ hot hold”. Then I served. It turned out great.

Absolutely outstanding recipe' worthy of fancy restaurant meal! Simple to make following directions in video, especially omitting the straining of the corn and using an immersion blender, making a bit easier and just as tasty.

This was delicious and looked so elegant on the plate.I I used unsalted butter and recommend being very sparing on the salt used. I had to substitute baby red peppers and would use less broth in the Corn Cream, can be thickened with a little cornstarch if necessary. I recommend 4 large scallops per person.

Made this ....and it was fabulous. I used an olive wood smoked olive oil rather than canola, to add a little smoke flavor, and doubled the recipe. Also, couldn’t find Fresno Chile’s, so used Serrano, which worked fine. The corn cream was SO good, and simple to make. My family said it’s a definite repeat recipe.

Quite yummy and a beautiful dish. I recommend more spices in the corn cream. More cayenne and some white pepper would help. Would prefer chives to radish sprouts. The corn cream with butter is a nice combo.

This was delicious, next time I might reduce the amount of broth in the corn as it was fairly runny even after reducing it and pureeing the lot, but the scallops themselves were perfect and it all tasted very good. The addition of the pepper was very nice, and it added a splash of color. I'll double that the next time, as I wished I didn't have to share the peppers with my dinner companion. I heated my cast iron pan in a 350 degree oven while I walked the dogs and prepped the other ingredients, so it was nice and sizzling hot when I put the scallops in.

This has become one of our "go to" entertaining dishes with fresh local scallops and peppers from the garden. One variation we enjoy is to add a base of polenta under the corn cream for a one dish meal.

Wow and wow!!!! unbelievable dish, it was so decedent and flavor was outstanding!! This is a keeper in my data base , my hats off to the person or persons who came up with the recipe! could not find any red fresno chilies so i used red habaneros, still fantastic dish!! Regards, Rene & Karen, Sarasota, Fl

Absolutely fantastic. Only one substitution - used thinly sliced red bell instead of red Fresno pepper (all I had on hand). What an amazingly satisfying dish, particularly for a light summer dinner or appetizer. Thanks Chef John!

Love this recipe, I've made it twice now and I feel like a culinary rock star each time...chef John has made me a way better cook than I have any business being. I made this with a bag of frozen corn because fresh is out of season and it was delicious.

This was awesome. Everyone absolutely loved it. I sprinkled some fried prosciutto as a garnish.

I never knew or thought about making corn cream but what a nice versatile addition and complement.

SO GOOD, I’m speechless 🤤

I look forward to summer, when it's corn season, simply because of this recipe. Yummy! So easy to make and even my shellfish haters love this dish. You can't beat the refreshing taste of the corn cream. Such a wonderful and elegant summer dish. Highly recommend!

This is an absolute flavor adventure. The corn cream is a star base that would elevate any dish. I used yellow corn and jalapenos as substitutions. The peppers are a necessity and add texture and spice. I topped with green onions instead of radish sprouts. The technique of oiling the scallops before searing will be my go-to method moving forward. I will certainly be making this again!

The corn cream is so delicious and refreshing and I used thai chilies instead of fresno due to availability and small scallops instead of large and it still came out as one of the favourite dishes of the night! Will make again!

Awsome, followed the recipe exactly. Loved the corn cream. I did use frozen corn but will try fresh corn when in season.

I've made this twice and it has been amazing each time .... even with my most picky pallets (my kids).

The corn cream lifts this dish from 4 star straight to a 6-star dish. It’s so sweet, creamy and as chef John said, brings out the sweetness of the scallops. So beautiful and quick. You must make this!