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Grilled Scallops with Creamed Corn
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Brief Description
Homemade dry rub seasons sea scallops, grilled on skewers, and served over freshly made creamed corn.
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Main Ingredient
sea scallops
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Category: Fish or seafood
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Cuisine: Seafood
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Prep Time: 30 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Dry rub can be made 1 month ahead; store airtight at room temperature.
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Posted By: gardner.marilyn
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Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- 1 pounds - large sea scallops side muscle removed, rinsed, patted dry
- - zest of 1 lime
- 3 - dried pasilla chiles (about 1 oz. total) coarsely chopped
- 2 tablespoons - dried thyme
- 1 tablespoons - dried oregano
- 1 tablespoons - ground coriander
- 1 tablespoons - ground fennel
- 2 teaspoons - chipotle chili powder
- 2 teaspoons - freshly ground black pepper
- 2 teaspoons - paprika
- 1 teaspoons - garlic powder
- 1 teaspoons - onion powder
- 2 tablespoons - olive oil
- 4 - green garlic (OR 2 medium leeks) white and pale green parts only, thinly sliced
- 1 - medium shallot finely chopped
- 1 cloves - garlic thinly sliced
- 4 ears - corn husked, kernels grated on large holes of box grater
- 1 tablespoons - unsalted butter
- - kosher salt
- - vegetable oil for drizzling
- - lime wedges for serving
Directions:
Special equipment: A spice mill; four 8-inch metal skewers.
Prepare a grill for medium-high heat.
For Dry Rub:
Coarsely grind posilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine.
Scatter lime zest over scallops, then cover them all over with 2 tablespoons of dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
Creamed Corn:
Heat olive oil in medium saucepan over medium-low heat. Cook green garlic, shallot and garlic, stirring occasionally, until very tender but without taking on any color, 6 to 8 minutes.
Increase heat to medium and add grated corn; cook stirring often until liquid evaporates, about 5 minutes. Stir in 2 tablespoons of water and cook, stirring, until absorbed. Continue to cook, stirring and adding water, 2 tablespoons at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.
Scallops:
Thread scallops onto skewers, dividing evenly; season with salt and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
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