.webp&w=1200&q=75 "Scallops and Corn recipe served on a plate, by Max's Oyster Bar")
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Corn
Shuck the fresh corn and remove all the silk. Using a sharp knife, cut the kernels off the cob into a bowl.
- 2
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 3
Mince the Garlic
Peel and finely mince the garlic cloves.
- 4
Chop the Parsley
Finely chop the fresh parsley.
Cooking
- 5
Sauté the Corn
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn kernels and sauté for about 5 minutes until they are tender. Add minced garlic and cook for an additional minute. Season with salt and pepper to taste. Remove from skillet and set aside.
- 6
Cook the Scallops
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side until they are golden brown and opaque in the center. Do not overcrowd the skillet; cook in batches if necessary.
- 7
