Seared Scallops with Corn Cream and Maque Choux

Name: Seared Scallops with Corn Cream and Maque Choux
Yield: makes 4 servings
Ingredients: 3 ears sweet white or yellow corn, all silk removed; 1 tablespoon butter; Pinch of salt; 1/2 cup heavy cream; 3 ears sweet white or yellow corn, all silk removed; 1 tablespoon butter; 1/2 medium yellow onion, finely chopped; 1 medium ripe tomato, peeled, seeded, and diced; 2 tablespoons thinly sliced scallions; Salt and pepper; 20 to 24 large sea scallops (10-20 count, about 1 1/4 pounds total), untreated or “dry pack”; Salt and pepper; 1 tablespoon olive oil; Corn Cream; Maque Choux

December 14, 2011

I always envied folks who grew up in corn country and got to taste those gold and silver ears cooked fresh from the field, just exploding with sweetness. I had a friend whose mother used to say, “Go run and get the corn, and if you drop any on the way back, don’t stop to pick it up!” I love the urgency of it. So, when we get a case of really sweet corn at the restaurant, I like to use it two ways: I make this sweet Corn Cream, which goes beautifully with big, juicy sea scallops, and I serve it with the maque choux, so you also get the crisp crunch from the corn kernels in addition to the creamy sauce. If corn isn’t in season and you’re just dying to make this, use frozen sweet corn.

Recipe notes

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