Scallops with Creamed Corn and Tarragon

scallops with creamed corn & tarragon

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.

scallops with creamed corn & tarragon

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.

scallops with creamed corn & tarragon

Oil, Vermouth & Cream. The taste makers!

scallops with creamed corn & tarragon

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.

scallops with creamed corn & tarragon

Corn in with the anchovies & oil.

scallops with creamed corn & tarragon

Add in the garlic & shallots.

scallops with creamed corn & tarragon

Pour in the vermouth.

scallops with creamed corn & tarragon

Cream time!

scallops with creamed corn & tarragon

At the very end you add tarragon.

scallops with creamed corn & tarragon

While the corn is cooking, it’s scallop searing time. Pepper & salt your scallops.

scallops with creamed corn & tarragon

Cook in a well oiled skillet- takes 4 to 5 minutes if your skillet is hot enough.

scallops with creamed corn & tarragon

In a nice bowl, make a nest of creamed corn. Add scallops on that corn. 3-4 per person.

scallops with creamed corn & tarragon

Top with micro greens for extra pizazz!

scallops with creamed corn & tarragon

Compromise looks & tastes good.

Scallops with Creamed Corn and Tarragon

Serves 4

(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.

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26 Comments

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  • September 21, 2011

    Wow Tracy, this wold make me happy too! Scallops and corn delicious!!

  • September 21, 2011

    It looks like it could be served in a restaurant too! It’s just beautiful and sounds so fresh and delicious.

  • September 21, 2011

    Wow, do these look beeeeautiful!

  • September 21, 2011

    Loooove that creamed corn!

  • September 21, 2011

    I’m a stickler for a properly seared scallop. It bugs me when they’re not done properly! Yours look great! And that corn! Mmmh!!!

  • September 21, 2011

    I’m not the biggest fan of scallops either…but, I’m thinking these have the prettiest sear I’ve ever seen. For serious! I’d eat this dish just for the corn though! Anchovies + olive oil + garlic are a flavor combination that ALWAYS wins!

  • September 21, 2011

    Wow. Love scallops. Love corn. It looks delicious!

  • liz
    September 21, 2011

    your corn recipes are non-stop at you delicious. i hope there are more to come!

    i cannot help but think of hell’s kitchen now when i see scallops. hell’s kitchen is my top chef ONLY because i do not have cable and at that, hell’s kitchen is terrible.

  • September 21, 2011

    The scallops look delicious! I love the way the food looks on the plate and you photographed it beautifully. Nice!

  • September 21, 2011

    This looks amazing! I’ve never successfully made a scallop but this post makes it very apparent that I need to get it done. And that corn! Makes me so hungry.

  • September 21, 2011

    this looks great. i love scallops but never buy them; i just order them at restaurants a lot. i can’t ever seem to get my act together to cook much fish at all, although i finally bought halibut yesterday to cook, so maybe i’ll work my way to scallops?!

  • September 21, 2011

    I think my Dear Boyfriend would love this. I’m not too keen on seafood but the creamed corn is enough to make me compromise.

  • September 21, 2011

    Sorry, I went ahead and gave you that look.
    I think I might try this one out.. it looks amazing, even with the anchovies.

  • September 21, 2011

    O.k., so totally not a scallop fan and I always really wanted to be. In fact, I saw a woman buying some today at the grocery store and wondered if I could give them another go (something about the texture, yes?!) But you’ve inspired me with this; I’m trusting Casey on this one and going to dive in one more time. Thanks, T :)

  • September 22, 2011

    I never think to buy scallops since my boyfriend doesn’t like seafood and I fine either way. But whenever we go to The Keg, I have to get the steak with the scallops and asparagus on it.. soooo good! This got me craving it! haha

  • September 22, 2011

    I have to say that I’ve never been the biggest fan of scallops either. Maybe they tend to be too mushy? so searing does sound like a good idea. Also, I never cook seafood, just order it at restaurants or eat it if someone else makes it. Weird. This sounds really tasty though, so maybe I’ll need to change my ways…

  • Chelsea
    September 23, 2011

    I made this Wednesday night for my boyfriend (he always cooks for me so I wanted to return the favor with something special)…. yum yum yum! So easy and soo good. I didn’t have vermouth so I used some red wine which turned the corn a beautiful purply color. p.s. I have a new found love for tarragon!

  • September 26, 2011

    I really love that you made something you loved so that you could enjoy it with your spouse. You’re right, compromise is king. I love reading about that rather than all the blogs that rag on the spouse.

    Oh, and I LOVE using anchovies as a flavorer. I don’t like them, but my spouse pointed out that they are in the ceaser dressing that I love. So, apparently, I love the flavoring, just not the mouthful of fish. No big.

  • M
    September 26, 2011

    The flavors are very intriguing. Being unemployed artist I find comfort in making good food and stuffing my face from time to time. I graduated with a Photography degree and for a while I’ve been trying to figure what to do all summer long, until I slowly stumbled over several food blogs, one of them being yours, and realizing that I haven’t really had a chance to indulge in flavorful cooking while being in school. I was happy to find out that you have a art degree background too and somehow that made me feel like I can put out my creative energy in cooking too. I’ve been motivated to take photos of what I cook in my kitchen ever since. I have several of your recipes bookmarked, and I will definitely try this for Wednesday night!

    I wonder what else you can use Vermouth for besides drinking ;)

    I’m glad to know that you record everything that you do with your camera. It makes me feel good to do the same.

    I’m a frequent reader and never have thought to leave a touchy comment (I definitely feel a little embarrassed even though its all words that shows on the site) but somehow I felt that I should tonight.

  • September 27, 2011

    scallops are one of my favorite foods on the planet!! Sea scallops can be pricey sometime but I think this would make a superb special occasion dinner! Thanks for posting!

  • October 11, 2011

    This looks amazing, way to take one for the team! I think I’ll make this as a surprise for my beau, thanks for another great idea Tracy!

  • October 14, 2011

    I’m planning on making this tonight for my husband and I. Suggestions on a drink to go with this?

    • October 16, 2011

      I’d pick something that would pick up the tarragon. A drink with gin would be fun!

  • March 8, 2012

    Whoaa… This looks .. wait.. i just ran out of adjectives :D

    Thanks for the awesome recipe..

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