Seared Scallops with Creamy Corn and Pancetta
Rated 5.0 stars by 1 users
Servings
4
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Weathervane Scallops. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Declan Chapin
Ingredients
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1 package Wild Alaska Weathervane Scallops
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6oz pancetta
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3 ears of corn, husked (about 6 cups)
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3 tbsp olive oil, divided
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6 scallions, white and green parts, thinly sliced
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4 cloves minced garlic
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1 cup buttermilk
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2 tbsp butter
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1 lime
Directions
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.
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 cooked, mix in buttermilk. Season with salt and pepper.
Seared Scallops:
Season scallops with salt.
Heat chorizo oil 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!
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Alaskan Alaska Weathervane Scallops to use premium seafood for all your cooking. Bon appétit!
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