The key to a successful relationship is compromise. Sometimes you just have to take one for the team. Doing the dishes without being asked, watching an episode of Project Runway, tolerating a 16 inning baseball game or eating Indian food for dinner because that’s what your significant other was craving are all legitimate examples.
I’m not a die hard fan of scallops, but my husband is. I’ve had a few seared scallops at restaurants over the past few years and I’ve learned that searing a scallop is key to me liking a scallop. So why would I make scallops for dinner even though I don’t really love them? Because I’m taking one for the team! I’m making my husband happy and that, my friends, is compromise. What I love about this recipe is that it tastes like it was made in a restaurant. I’d totally spend $20 for this dish because tastes expensive and exotic. It’s all about the vermouth & tarragon. Casey told me this dish was one of the best things I’ve made; he’s not wrong. Sometimes through the act of compromise, you find things you really like. Compromise can be awesome.
And we’re off!
Gather your ingredients! Cut the corn off the cob.
Oil, Vermouth & Cream. The taste makers!
Anchovies in an oiled pan. Don’t give me that look. They melt into the oil. You’d never know they are there.
BUT they add depth.
Corn in with the anchovies & oil.
Add in the garlic & shallots.
Pour in the vermouth.
At the very end you add tarragon.
While the corn is cooking, it’s scallop searing time. Pepper & salt your scallops.
Cook in a well oiled skillet- takes 4 to 5 minutes if your skillet is hot enough.
In a nice bowl, make a nest of creamed corn. Add scallops on that corn. 3-4 per person.
Top with micro greens for extra pizazz!
Compromise looks & tastes good.
Scallops with Creamed Corn and Tarragon
(recipe slightly adapted from Rachael Ray Magazine)
- 3 Tablespoons extra virgin olive oil
- 4 anchovy fillets, coarsely chopped
- 4 ears corn, kernels scraped from cob
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/3 cup vermouth
- 3/4 cup heavy cream
- 1/4 cup fresh tarragon leaves, chopped
- 16 large sea scallops, trimmed and patted dry
- vegetable oil for frying
- micro greens for garnish
In a large skillet, heat the olive oil over medium high heat. Add the chopped anchovy fillets to the oil and let melt. Add the corn kernels and their liquid and lightly brown, about 5 minutes. Stir in the garlic and shallots and cook for 2 minutes. Add the vermouth and then stir in the cream. Season with pepper and lower the heat to medium. Cook until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.
While the creamed corn is cooking, heat a large cast-iron skillet or other heavy pan over high heat. Season the scallops with salt and pepper. Lightly coat the pan with vegetable oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, 4 to 5 minutes.
Serve the creamed corn in shallow bowls. Top with 3-4 scallops and garnish with micro greens.