I will take no claim that I own this recipe. This beautiful meal was totally from Chrissy Teigan’s amazing cookbook, Cravings. I will say that I did tweak her corn salad and seasoned it more like my mom’s corn that she used to make me. I actually disliked scallops prior to this. The only time I ever eat scallops now is if I’m cooking it at home. I’m not going to lie. I totally learned how to sear my scallops from watching Gordon Ramsey yell at contestants on Hell’s Kitchen, but damn he’s right and my scallops look amazing.
- Scallops (the number depends on how many people you’re feeding & the size)
- 2 tbsp. olive oil
- 3 tbsp. butter (fake butter if dairy free)
- salt and pepper
- 15 oz. can of corn or 2 cups fresh kernels
- 1/2 red bell pepper, diced
- 1 green onion, thinly sliced
- 1 jalapeno, diced
- 2 tbsp. sugar
- 2 tbsp. chicken bouillon
To make the warm corn salad, add 1 tbsp. of butter to the frying pan to medium high heat. Add the corn, bell pepper, jalapenos, and green onion to the pan, stir well. Pour in the chicken bouillon, sugar, and black pepper the mix well. Let the corn sit in an even layer in the pan for a few minutes to caramelize and brown then stir again.
For the scallops, pat them completely dry. In a frying pan, add 1 tbsp. of olive oil in medium high heat. Then add 1 tbsp. of butter. The oil keeps the butter from burning. Before adding the scallops, sprinkle one side with salt and pepper and place that side down in the pan. Now, DON’T TOUCH THEM. You want to make an amazing crust and constantly flipping it will not. Depending on your pan, it will take 5-7 minutes. Before flipping, pat the top dry and sprinkle it with salt and pepper, then flip immediately. Use the remaining oil and butter to cook the rest.