Jul 14 2026
Restaurants›Truth and Beauty›Seared Scallops Recipe

Seared Scallops Recipe

Inspired by Truth and Beauty
Time1h 30m
Serves4

gingered cream corn / housemade basil ice cream

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Ingredients

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For the Seared Scallops

For the Gingered Cream Corn

For the Housemade Basil Ice Cream

Method

For the Seared Scallops

  1. 1

    Prepare Scallops

    Pat the scallops dry with paper towels to remove excess moisture for better searing.

  2. 2

    Heat Oil

    In a large skillet, heat the olive oil over medium-high heat until it shimmers.

  3. 3

    Season Scallops

    Season the scallops with salt and black pepper on both sides.

  4. 4

    Sear Scallops

    Carefully place the scallops in the hot skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on one side until golden brown.

  5. 5

    Finish Cooking

    Flip the scallops and sear for another 2-3 minutes until they are opaque and cooked through.

  6. 6

    Serve Scallops

    Remove from the pan and drizzle with lemon juice before serving.

For the Gingered Cream Corn

  1. 7

    Melt Butter

    In a saucepan, melt the butter over medium heat.

  2. 8

    Cook Corn

    Add the corn kernels and cook for about 5 minutes, stirring occasionally until they are tender.

  3. 9

    Add Cream and Ginger

    Pour in the heavy cream and add the grated ginger and salt. Stir to combine.

  4. 10

    Thicken Mixture

    Simmer for another 5-7 minutes on low heat until the mixture thickens slightly.

  5. 11

    Blend Corn

    Blend the mixture using an immersion blender until smooth, or leave it chunky if preferred.

For the Housemade Basil Ice Cream

  1. 12

    Heat Cream Mixture

    In a saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves and the mixture is warm.

  2. 13

    Steep Basil

    Add the fresh basil leaves to the warm mixture, cover, and steep for 30 minutes.

  3. 14

    Temper Eggs

    Whisk the egg yolks in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

  4. 15

    Thicken Custard

    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

  5. 16

    Strain Custard

    Strain the mixture through a fine-mesh sieve to remove the basil leaves and let it cool completely.

  6. 17

    Churn Ice Cream

    Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.

  7. 18

    Freeze Ice Cream

    Transfer to a container and freeze for at least 4 hours before serving.

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