Scallops with creamy corn
Description
The recipe won't take much time. This unusual seafood dish is very simple and quick to prepare. Serve hot.
Instructions
- 1
Step 1
1. Coarsely chop the anchovies. Remove corn kernels from the cobs. Finely chop the shallot and garlic. Chop the tarragon leaves. Heat olive oil in a large skillet over high heat. Add the chopped anchovy fillets.
- 2
Step 2
2. Add the corn kernels and sauté until slightly browned, about 5 minutes. Add the minced garlic and onion, sauté for 2 minutes.
- 3
Step 3
3. Add vermouth, then add the cream. Season with black pepper and reduce the heat to medium. Cook until the mixture thickens, about 10 minutes.
- 4
Step 4
4. Add tarragon and simmer over low heat for several minutes.
- 5
Step 5
5. While the corn is cooking, heat a large cast-iron skillet over high heat. Season the scallops with salt and pepper. Lightly grease the skillet with vegetable oil and place the scallops in the pan. Cook, turning once, until the scallops are deep golden brown, 4 to 5 minutes.
- 6
Step 6
6. Place the corn on a plate. Top with 3-4 scallops and garnish with herbs.