Scallops with Corn and Hazelnuts in Brown Butter
I have never been a big fan of scallops.
Not sure why, maybe it's a consistency thing? I never order them out.
But lately, I have been enjoying one or two, even three!, perfectly seared, paired with fresh Jersey corn.
They are in season now here in NJ from Point Pleasant and are delicious!
Alison Roman (who is the creator of this recipe) says "scallops are lame". I wouldn't go that far, but I never understood why a chef would put them on a restaurant menu.
Scallops could be the EASIEST thing on the planet to make at home, besides pasta.
They are expensive at 20 bucks per lb., but a little goes a long way. And once you get the hang of cooking them perfectly, they will be your secret weapon.
Since I love everything so far in Alison Roman's book DINING IN, I thought I would give this a go before corn is over and squash season begins.
I used one cob of corn per person, and 3 scallops per person. So go with that.
And how much butter should you use?
As much as you want!
For the recipe you will need: (use as much or as little as you like....no rules)
fresh corn off the cob
hazelnuts, roughly chopped
salt & pepper
hot pepper flakes
fresh snipped chives
fresh sea scallops
Just cut some fresh corn off the cobs and saute in butter and oil with the roughly chopped hazelnuts (my oil of choice is avocado oil for this, great for cooking at high heat).
While the corn is cooking in the skillet, add in the zest of a lime and some smoked Spanish paprika (pimenton). Sea salt & pepper. Cook the corn and nuts about 3-4 minutes, until the butter smells nutty. Season with hot pepper flakes.
Season your sea scallops with kosher salt, and make sure they are dry.
While the corn is cooking, get a nonstick pan heated with 2 tbsp of butter and 1 tbsp of oil (canola or avocado oil).
When the pan is nice and hot, lay the scallops in the pan and do not disturb for 2-3 minutes (depending on the size of the scallop).
Do not crowd the scallops or they will not get a nice color.
Carefully flip the scallops and cook another 2 minutes until you have a nice sear.
Plate this delicious buttery corn into bowls and top with the seared scallops.
Garnish with fresh chives and taste for seasonings.
This should only be made in the summer, when scallops and corn are fresh and local.
It takes 10 minutes to make, if that, and is beautiful and delicious.