Seared Viking Bay Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Caramelized Onion Creamed Corn

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add thinly sliced onion and cook until soft and caramelized, about 15 minutes. Stir in corn kernels and cook for another 5 minutes. Pour in heavy cream, salt, and pepper, and simmer until thickened. Set aside.

2. 2

   Sauté the Young Spinach

   In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add young spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and set aside.

3. 3

   Char the Broccolini and Shishito Peppers

   In the same pan, add broccolini and shishito peppers. Drizzle with remaining olive oil, season with salt and pepper, and cook until charred and tender, about 5-7 minutes. Remove and set aside.

4. 4

   Sear the Scallops

   Pat the scallops dry with a paper towel and season with salt and pepper. In a large skillet, heat butter over medium-high heat until melted and bubbling. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

5. 5

   Plate the Dish

   On each plate, create a bed of caramelized onion creamed corn, top with sautéed spinach, and arrange charred broccolini and blistered shishito peppers around. Lastly, place the seared scallops on top and serve immediately.