Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
15 minutes
American
Main Course
Wild Alaska Weathervane scallops are seared until golden and set over creamy buttermilk corn cooked in rendered pancetta fat, then topped with crisp pancetta and fresh lime.
1 package Wild Alaska Weathervane Scallops
6oz pancetta
3 ears of corn, husked (about 6 cups)
3 tbsp olive oil, divided
6 scallions, white and green parts, thinly sliced
4 cloves minced garlic
1 cup buttermilk
2 tbsp butter
1 lime
Salt and pepper
Thaw scallops and pat dry.
Heat 1 tbsp olive oil in a saucepan over medium heat. Cook pancetta for about 2 minutes or until crispy.
Remove pancetta from the stove and save the oil in a small bowl or cup.
In the same pan, add 1 tbsp olive oil and cook minced garlic and sliced green onions for about 2 minutes.
Cut the kernels off the ears of corn.
Add corn and cook for 5-7 minutes or until corn is softened.
Remove from heat and let corn cool in pan for 5 minutes.
Once cooled, mix in buttermilk. Season with salt and pepper.
Season scallops with salt.
Heat the reserved pancetta fat and 1 tbsp olive oil in a large skillet over medium-high heat.
Cook scallops for 3 minutes on one side. Flip and cook for another 2 minutes.
Reduce the heat to medium-low and add butter to the skillet. Let simmer for 30 seconds.
Remove scallops from heat and serve over corn. Top with pancetta and fresh lime.
Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
