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Grilled Scallops with Creamed Corn

Grilled Scallops with Creamed Corn

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch. This recipe is from Olmsted, in Brooklyn, New York.


  • 3 dried pasilla chiles (about 1 ounce total), coarsely chopped
  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon ground fennel
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons freshly ground black pepper
  • 1 pound large sea scallops, side muscle removed, rinsed, patted dry
  • 4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced
  • 1 medium shallot, finely chopped
  • 1 garlic clove, thinly sliced
  • 4 ears of corn, husked, kernels grated on the large holes of a box grater
  • 1 tablespoon unsalted butter
  • Vegetable oil (for drizzling)
  • Lime wedges (for serving)

Special Equipment

  • A spice mill; four 8-inch metal skewers

Recipe Preparation

  • Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.

  • Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6–8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12–18 minutes. Stir in butter; season creamed corn with salt.

  • Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.

  • To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.

  • Do Ahead: Dry rub can be made 1 month ahead. Store airtight at room temperature.

Recipe by Olmsted, Brooklyn, NYC

Nutritional Content

Calories (kcal) 420Fat (g) 15Saturated Fat (g) 3.5Cholesterol (mg) 70Carbohydrates (g) 42Dietary Fiber (g) 9Total Sugars (g) 11Protein (g) 34Sodium (mg) 340Reviews Section

What To Serve With Scallops

If you're wondering What To Serve With Scallops, I've got over 30 tasty ideas for side dishes, appetizers, and more gathered here to help you plan an exquisite seafood dinner! Everything from simple, mild-flavored sides to hearty co-stars that will still let the tender scallops shine as the star of the meal!

Seared Scallops with Creamed Corn and Herbed Tomatoes

Perfectly seared scallops served with corn and tomatoes in the height of their season. Can’t do much better than that. You really can’t.

As with most of my recent recipes, my first inspiration is always the season. Or what’s in season. I found the sweetest sungold tomatoes and corn at my local market and knew I had to incorporate them into my next dish. This recipe is actually a twist on something I used to prepare at my previous job. We used salmon rather than scallops and there were no herbs involved, but the essence of the recipe is very much the same.

In the summer, even the late summer, I crave seafood more than any other time of the year. The lightness and simplicity of preparation makes it perfect for these warm days. I don’t know about the weather by you, but it’s over 90F here so I’m definitely not ready for any stewy fall meals quite yet. Scallops have been on the mind lately. I’ve had this recipe in my head for well over a month. It was probably my recent trip to Gato, Bobby Flay’s Mediterranean joint, that sealed the deal. I ordered a dish that involved both scallops and corn, and at that point I knew this was definitely happening.

Sweet corn compliments these delicate scallops beautifully. If you make this recipe, it’s vitally important to use good quality, fresh corn. No you cannot substitute frozen corn. Please don’t ask me that. It defeats the purpose of making this dish. You want corn that is so good, that you can eat it raw. Scratch that. That you WANT to eat it raw. This gorgeous yellow corn was completely at that level. Good produce doesn’t require a lot of fussing. I simply grated this corn on the large side of a box grater, added it a cold pan with a few teaspoons of butter, cranked up the heat and let it simmer and thicken for about 2 minutes. It was that simple. The title may have been misleading, but this “creamed corn” is completely cream free.

The tomato prep was even easier. Again, it’s highly important to use good quality tomatoes here. No, they don’t have to be sungold but they should be on the smaller, sweeter side. Grape, cherry or cocktail (compari) tomatoes would all work. The acid really adds a nice balance to the dish. All I did to the tomatoes was slice them and toss them with salt, good quality extra virgin olive oil and fresh herbs. I went with tarragon and basil. That was it.

The scallops were just as quick to whip up. I think a lot of people are intimidated by scallops. Yeah sure, they’re very easy to overcook. And maybe fresh scallops aren’t readily available if you live super inland, but if you like scallops and you can find them, please try to cook them one day. You’ll impress your boo and save serious cash compared to dining on these delights in a smancy restaurant. All i did was get a pan good and hot, add in a 1/4 inch layer of vegetable oil, let it shimmer and carefully placed the scallops in a pan. After about 2 minutes, the bottom side should be a lovely brown. Flip them over, and give them about another minute and they should be perfect. Just keep an eye on them. You can see the flesh turn opaque. The second they are opaque all the way through, they are done. It’s that easy people. Put these scallops with creamed corn and herbed tomatoes on your dinner menu tonight. Do it.

Can I say one more thing? I’m sooo happy to be back to cooking. I’m completely unpacked and my little basement apartment is finally clean (well at least 90% of the way), and I’m really grateful to have my own kitchen again. Feels good. More recipes are coming soon, so stay tuned!

Grilling Gift Ideas – Start with Ten Simple, Fun, Creative Recipes

Let’s take a quick world tour of grilling – we will show you a selection of 10 recipes hand-picked by our experts that show off some amazing world regional grilling style.

Many of these recipes start off as meat and fish centric – but we also want to show that almost every recipe can be converted to vegan or vegetarian versions.

So fire up your favorite Green Egg, Weber, Traeger, etc. – and let’s get grilling!

Filipino Rub Grilled Pork Tacos

Let’s start with one of our new favorites: Filipino Rub Grilled Pork Tacos with an Indonesian Sambal Crema . Our resident creative chef came up with this amazing collection of flavors, combining Asian with Mexican. And who doesn’t like tacos and grilled food and punchy Asian flavors – the best of all worlds combined!

Grilled Veggies with New Zealand Tamarillo Marinade

One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill. Or season the veggies with one of our great regional spice rubs. Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice. Or make your own vinaigrette to serve over grilled veggies (we have a nice vinaigrette primer on our website – click HERE ), or use the Serious Foodie Tamarillo Dressing/Marinade .

Tomatoes and leafy vegetables (like kale, Romain lettuce, Swiss chard) can also be grilled. Slice the tomatoes, drizzle with olive oil, salt, and pepper, then place onto a grill basket or grill pan. You can do the same with the leafy vegetables (especially Romaine lettuce), but you have to be very diligent – leafy vegetables can burn quickly. Just a light char does the trick.

Hawaiian Grilled Mango Chicken – Best BBQ Ever!

We like simple – especially if we get delicious and elegant at the same time. The Serious Foodie South Pacific Spicy Mango sauce has the sweet of mango combined with tangy of fresh lime and spicy of two exotic peppers – aji Amarillo and aji crystal, a pepper we first found in Hawaii. The spicy peppers are in balance with all the other flavors, so that the final result is only a hint of heat, with the exotic flavors of the peppers coming through.

Pork Spare Ribs with Mediterranean Pomegranate Glaze

We’ve tried many variations on fuss-free ribs, especially if we need to make a bunch of other food for a cookout/party/tailgate. The cooking science we used to create these tender but crispy ribs was essentially the same as we use with any tough, fatty cut of meat – a slow cooking method with a bit of acid (vinegar, lemon, lime) and salt was needed to break down the tough connective tissue. Flavor is infused before, during, and after slow cooking. The trick is to not completely cook the ribs in the slow cooker. We then take the partially cooked ribs, brushed them with the Serious Foodie Mediterranean Pomegranate Sauce – place them on the grill for 2 to 5 minutes to get a caramelized surface. And now you have the best ribs in town!

We recently tried the same recipe, starting with the Asian Fusion spice blend as a dry rub marinade. The braising liquid had a can of beer and a half bottle of the Serious Foodie Korean Grill Sauce. Then we brushed the them with the Serious Foodie Korean Grill Sauce, placed them on the grill for 2 to 5 minutes to get a caramelized surface. Not a single rib was left.

Seattle Grilled Marinated Flank Steak

One of our go-to recipes for parties is our grilled marinated flank steak, served with an arugula, fennel, and toasted pine nut salad (we like to use the Meyer lemon vinaigrette – see our previous blog on vinaigrettes ). It’s simple to make, and we never have leftovers – always a good sign.

Want a vegan version? Use portabella mushrooms instead of steak. Or just use the yummy marinade from the recipe over any grilled vegetable.

Salmon with Serious Foodie Peruvian Blood Orange Sauce

We love Peruvian flavors – and especially the Peruvian people. The Peruvian cuisine is truly fusion – bringing indigenous flavors together with European and Asian influences. The Serious Foodie Peruvian sauce uses two key ingredients imported from Peru: Aji panca (which is a mildly spicy, slightly smoky, fruity pepper) and black mint (know as huacatay in Peru).

Try this recipe with meat or veggies – works well with simply grilled zucchini, but especially with our favorite meat substitute: portabella mushrooms.

Argentinian Chimichurri Poblano Turkey Burger

Picture Courtesy of Feasting at Home:

We came across this wonderful recipe on the Feasting at Home website – and boy, was this delicious! we loved the combination of ingredients in the burger, and chimicurri is one of our favorite sauces. In our opinion, don’t ever use a store-bought chimicurri sauce – the fresh flavors never translate into a package.

You can substitute crushed black beans and cooked quinoa (about 1 cup each) for the meat – we tried it, and it was also great!

Picture Courtesy of Bon Appetit

Southwest Grilled Scallops with Creamed Corn

There is only one way, in our opinion, to eat scallops: get them fresh, and put them on the grill. There is nothing easier, or as delicious, as grilled scallops. You can find the original recipe HERE , but we have an even easier version: use one of the Serious Foodie Spice Rubs (we suggest either TexMex, which will have a similar flavor to the Bon Appetit recipe, or go with Filipino Grill Rub). Dry rub the scallops about 1 hour before cooking.

We really liked the creamed corn version of the Bon Appetit recipe – but then we tried roasting the corn on the grill, cutting it off, then making a bit of a salsa: mix the corn with some Serious Foodie Hatch Chili Sauce, a splash of apple cider vinegar, and a tablespoon of Mexican crema. It was much easier, a bit healthier, and just as yummy.

Picture Courtesy of

Italian Grilled Shrimp with Oregano and Lemon

The sauce for this shrimp recipe is a simple version of a sauce know as salmoriglio, typically made with lemon and fresh herbs in a mortar. We’ve used similar versions many times, tracing to our founder’s Southern Italian heritage. Try variations of this sauce, using balsamic vinegar instead of lemon – then spoon it on grilled swordfish. This is one of our go-to summer recipes.

Picture Courtesy of

Asian Grilled Chicken Wings

We’ve fried our chicken wings and we’ve baked our chicken wings , but there’s a special place in our heart for these super easy grilled chicken wings. They cook up fast (like, 15 to 20 minutes fast), they can be coated in a seriously delicious spice rub, and you can put together a bold dipping sauce you’ll want to eat with everything.

Grilled Scallops with Lemon-Garlic Brown Butter

Prep time 5 minutes to 10 minutes

Cook time 10 minutes to 15 minutes

  • wheat-free
  • low-carb
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 218
  • Fat 15.6 g (24.1%)
  • Saturated 7.7 g (38.4%)
  • Carbs 5.9 g (2.0%)
  • Fiber 0.6 g (2.5%)
  • Sugars 0.6 g
  • Protein 14.1 g (28.2%)
  • Sodium 446.6 mg (18.6%)


dry sea scallops (about 16 medium)

kosher salt, plus more as needed

vegetable oil, plus more for the grill grates


Small saucepan with heatproof handle


Prep the grill and skewers. If using wooden skewers, soak 4 in water for 1 hour. Prepare an outdoor grill for two heat zones, medium and medium-high. If using a charcoal grill, add coals, stacking more coals on one half of the grill and less on the other. If using a gas grill, heat one half of the grill to medium-high and the other to medium.

Prepare the scallops. Meanwhile, gently peel off the side muscle from 1 pound scallops if they are still attached. Pat the scallops dry with paper towels. Thread the scallops onto 4 skewers and refrigerate. Finely grate 1 garlic clove. Halve 1 medium lemon, then cut a second lemon into wedges for serving.

Make the browned butter. When the grill is ready, place a small saucepan with a heatproof handle on the grates over the medium heat zone, and add 4 tablespoons unsalted butter. Cook, swirling occasionally, until the butter is golden brown and nutty smelling, 4 to 5 minutes. Remove from the heat. Immediately add the grated garlic and the juice of 1/2 lemon. Taste and season with kosher salt and more lemon juice as needed set aside.

Grill the scallops. Rub the grill grates on the medium-high heat zone with a paper towel dipped in vegetable oil. Season the scallops with 1/2 teaspoon kosher salt, then lightly brush with 1 tablespoon vegetable oil. Place the skewers on the oiled grill grates. Grill uncovered and undisturbed until dark grill marks appear on the bottom, about 3 minutes. Flip the skewers and grill until the scallops are just barely cooked through, 2 to 3 minutes more.

Serve. Transfer to a serving platter. Drizzle the scallops with the lemon-garlic butter over and serve with the lemon wedges.

Recipe Notes

Storage: These grilled scallops are best eaten immediately, but leftovers can be refrigerated in an airtight container up to 2 days.

Tag Archives: Scallops and Creamed Corn

I am definitely NOT a creature of habit I am the antithesis of anything routine, especially when it comes to my food! I like exotic meats, unusual vegetables, and all kinds of different ethnic cuisines. But provided that I live in a small town with limited dining options –only 114 according to Trip Advisor–I have inevitably become a regular at some of my more preferred restaurants. There’s Domani Star for Sunday brunch, El Tule for my Latin American cravings, and Ooka for my sushi fix.

Lately though, my parents have been frequenting a restaurant that I’ve never visited. They go at least once a week on their “date night” or bring friends for a casual dinner and drinks. I wanted to find out for myself what all the hype was about, so tonight I begged them to change their reservation for two into a both for three! They agreed and thus I had my first–of what will become many–meals at Bowman’s Tavern in New Hope.

The food earns 5 stars and the value for what you pay deserves 6 stars. Factor in the cozy atmosphere and the pleasant service, and you’re looking at a fabulous dining experience. To top it all off, there is a very active owner circulating the dining room to ensure that all of his guests are tended to and happy with their food.

To start I ordered this weekend’s special Salad with Pickled Maitake, Goat Cheese, Roasted Beets, Pumpkin Seeds, Garlic Vinaigrette, and White Truffle Oil ($10).The portion was a bit smaller than the other salads I saw leaving the kitchen, but it was very tasty. The goat cheese and the roasted beets were plentiful, and the pumpkin seeds added a beautiful bit of crunch to the dish. The only thing I found slightly disappointing was the lack of truffle flavor in the salad. I did not taste this ingredient at all, but the salad certainly did not taste bland without it.

We also ordered a plate of the Semolina Crusted Calamari topped with Garlic Aioli, and Spicy Cherry Pepper Relish, with a side of House Marinara ($9).These were hands down THE BEST fried calamari that I have ever had because of the spicy cherry pepper relish. It really brought a new spin to the traditional fried appetizer, and the semolina breading was delicious. These are reason enough to return to the tavern!

For my entree I ordered the Steamed P.E.I. Mussels in Garlic White Sauce ($10).The mussels themselves were meaty and plump, but I thought that the sauce was a little bland. It needed some more garlic, lemon, or shallots, or parsley. My parents have had the mussels in red sauce and said that they were much better, so I would recommend the tomato herb broth to those of you ordering the bivalves! I will restate though that quality of the mussels were beautiful though, and not a single one in the heaping bowl was closed!

My mom ordered the winning dish of the night, which was the Seared Scallops over Creamed Corn, with Roasted Mushrooms, White Truffle Oil, and Micro Salad ($23).The truffle oil was added in just the right quantity without overpowering the dish, and the scallops were just unreal. They had a lovely, golden, caramelized exterior with a tender and creamy inside and the sweet corn underneath made for a perfect compliment to the protein. The mushrooms were used sparingly but they were packed with flavor and so each forkful that contained one was treasured.

My dad ordered one of the specials, which was a Grilled Mako Shark, Spaghetti Squash, Braised Beans, Broccoli Rabe, Pesto, and Romesco Sauce ($23). The shark was tender and well-seasoned, especially when combined with the pesto and Romesco sauces drizzled on the plate.

The place is great during winter months because it is warm and cozy inside, and they have live music performers that effectively draw in the crowd, inviting guests to come up, sing, and dance. It is just an all around homey place with friendly service and top notch food at a great value!

Seared Scallops with Garam Masala Creamed Corn

Sweet corn and fresh scallops regularly spend a couple of weeks together in summer recipes. Why would anyone presume to intrude on that? But garam masala is the understated change of pace that reminds you why the main ingredients are so good rubbing shoulders in the first place, the kind that makes you ask, “What was that? When is it coming back?”

The great Desi* migrations of the 18th and 19th centuries have taken garam masala to the far corners of the English-speaking world from its probable birthplace in northern India in a kind of reverse colonization. Good news. No two versions of this warming mix (“hot spice” in Urdu) of toasted ground spices are the same – how mild or strong, which spices to emphasize, which to exclude, and how much to use in a dish – all are open to debate. Black peppercorns, turmeric, cardamom, cinnamon, and coriander seeds are the usual participants, but mustard seed, whole cloves, bay leaves, mace, nutmeg and chilies often enter the picture, and the mix we used included dagged phool, a kind of lichen, which was new to me.

The Fork On A Road Garam Masala is subtle. You can see a full list of the ingredients in the photo at the end of this post (along with a link on how to get some if you want to try it yourself). No one would mistake this for curry. It’s more like a warm summer welcome that announces the flavor of scallops and corn, hands you a drink and a fork, and then gets out of the way. Enjoy.

* The peoples of India, Pakistan and Bangladesh.

Seared Scallops with Garam Masala Cream Corn

  • 4-5 ears corn
  • 2 tablespoons unsalted butter
  • 2-4 scallions, thinly sliced, about 1 cup
  • ½-1 Serrano pepper, seeds removed, thinly sliced–use what you like. Some peppers are hotter than others so taste before you add the whole thing
  • Kosher salt and freshly ground black or white pepper
  • ½ teaspoon garam masala
  • 1 cup heavy cream
  • 1 lime, zest removed with a microplane, juiced
  • 1 bay leaf
  • 1 pound scallops
  • Basil and/or cilantro for flavor and garnish
  1. Strip the corn off the cob, taking care to remove any silky strings. You should have 2 cups or so.
  2. Heat 1 tablespoon butter in a medium saute pan. Add the scallions and Serrano pepper, season with salt and pepper, and cook until just wilted, about 2 minutes.
  3. Add the corn and garam masala and toss a few times. Add the cream, zest and bay leaf cook until the cream starts to thicken and the corn is shiny and done, 2 -3 minutes. Remove from the heat, set aside and add a few teaspoons of the lime juice. Remove the bay leaf.
  4. Remove the abductor muscle, or “sneaker” as we call it in the biz, from the scallops. (If you were to be making a sauce that was going to be strained, you could use the sneakers.) Season the scallops with salt and pepper.
  5. Heat the remaining butter in a large saute pan over medium heat. Just before it smokes, add the scallops. Cook until golden brown, about 3 minutes. Flip and cook 30 seconds. Squeeze the remaining lime juice over the scallops and immediately transfer to a plate. You may have to cook them in batches. If so, add the lime juice at the end.
  6. Serve the scallops on the warm creamy corn and top with torn basil leaves and/or cilantro leaves. In my case I happened to have a variety of micro basil growing in my garden, so I used that.

When I’m at the market, I like to touch, smell and if possible, taste the vegetables before I commit. With COVID-19 that’s no longer possible. No more ripping the tops down on ears of corn before adding them to my bag. If it turns out the kernels aren’t all perfectly intact and aligned it doesn’t matter. It’s the way it’s supposed to be. My job no longer includes seeking out perfect ingredients – it’s just to make something good from what’s in front of me. What a relief! My cooking life is so much easier. It’s only taken me 63 years to get here. Note to self: Remember this once things get rolling again.

I made this dish for Ken and me last week after a visit to the Copley Square Farmer’s Market. I stopped by Suman Shah’s booth to tell her how much I loved her Grandma’s Gold mix that I used in the rhubarb chicken a few weeks ago. She wouldn’t let me leave without a jar of garam masala. I also picked up scallops and corn for dinner.

I had no intention of incorporating garum masala into our meal but after I got home I dipped into Suman’s jar and the aroma compelled me to add a pinch to the cream and corn mix, which was already cooking. Ken was the one who tasted the finished corn and said, “Blog post!” You don’t need much – a couple of pinches gently fills in the flavor cracks with a mildly spicy warmth. I added a little lime for acid balance.

This dish cooks super quickly so be sure you have everything ready to go before you start. A few quartered cherry tomatoes on the side is perfect.

At the end of a blog shoot, I’m not that hungry. We often split the main dish. I’m hardwired to taste everything together, regardless of appetite, so if Ken wants to eat the entire portion himself I make myself a small “chef’s plate,” just like I do in my restaurants to make sure everything’s on point.


In a smoker or on your charcoal grill, place wood chips that have soaked in water on heated charcoal to start to smoke. Place sliced tomatoes on grate and smoke for 45 minutes. Take off and set aside.

Take corn and pull back corn skin and take out all hair, place skin back over and soak in water for an hour.

Place on grill and cook for about 30 minutes. Take off grill, peel skin back and cut corn kernels off. Set aside.

Salt and pepper sea scallops. In two saute pans, drizzle 1 Tb. olive oil and heat on high. Let your pan start to smoke a little, place sea scallops in pan and cook for two minutes on each side to achieve a nice medium rare.

In a mixer, place soft butter in and use a paddle attachment to mix chopped, smoked tomatoes, corn, salt and pepper. Mix well.

In a saucepan, bring heavy whipping cream to a boil. Slowly add butter mixture in increments and whisk well. Check for seasoning. Serve over sea scallops.

Recipe Source: Brandt Evans, Executive Chef/Owner of Blue Canyon Kitchen and Tavern, Kalispell, MT


How are you? It’s a question that has gained more substance than it garnered in the past. We used to ask it in passing, often not even thinking about the answer, which was usually, “fine”. Our answers have become more thoughtful because now we are genuinely asking. Making sure everyone is “fine” is the only way of taking care of one another at this time.

I honestly miss cooking for my friends and family. Oh sure, I’ve baked a few care-packages, but it’s not the same as sharing a meal you’ve laboured over with love. Sharing your home, a meal, or a drink with people you love. This blog also allows me to share, I thank you for kind words and support during this unparalleled time. So how are you?

I’ve been cooking a lot. It makes my day more interesting and we really look forward to the meals which have become more of a focus these days. It also makes me think of all the wonderful times we’ve shared meals with friends and family.

Several years ago we met up with friends in Almeria, we were staying one night and then driving to my cousin’s flat in San José. We stumbled upon Joseba Anorga Taberna quite by accident and had one of many memorable meals that time in Spain. One of the tapas we ordered was a seared scallop in a creamy corn velouté and it was incredibly delicious. The unexpected combination of sweet corn and sweet scallops hit our tastes perfectly. I filed it in my recipe vault in my head and in 2018, I recreated the dish and it did not disappoint.

Scallop wrapped in Iberian bacon bathed in a corn emulsion

Fast forward to our 2020 Spanish adventure to one of our favourite tapas tabernas in Almeria where we had a marvellous creamy rice dish with mushrooms. It was delicious, creamy, cheesy and absolutely more-ish. Upon our return to Toronto, I wanted to recreate the dish but I had scallops and corn on my mind, so I reinvented it.

Creamy Mushroom Risotto from Casa Paquita in Almeria.

I had also filed a wonderful cauliflower risotto recipe that my friend David (Fine Dining at Home) posted in 2012. He recreated a Heston Blumenthal recipe where Heston made a really flavourful stock using the cauliflower end cuts and I wondered if corn-stock would have a similar effect on the risotto. It sure did! Of course, because my dish had scallops in it, I skipped the cheese and used the creamed corn velouté from the stock to add more creaminess to the disk. You could also add a splash of cream or butter.

Scallop Corn Chowder

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: soup
  • Method: stovetop
  • Cuisine: New England


1 ½ pounds yellow potatoes ( 3 cups once peeled and cubed)

5 ounces salt pork diced small (see How To Dice Salt Pork here)

8 tablespoons butter, divided

1 tablespoon garlic, minced

2 cups bottled clam juice

1 14.5-ounce can good quality creamed corn

2 14.5-ounces cans good quality kernel corn, NOT drained

1 teaspoon Worcestershire sauce

Few dashes of your favorite hot sauce

6 tablespoons all-purpose flour

Grilled toast slices, for serving


Peel and cut potatoes to bite sized pieces and keep in a bowl of cold water for now to stop from oxidizing.

Cut the sliced bacon slab into quarters to make it easier to fit in the pan to cook.

Place a 6-quart Dutch oven over medium high heat and add the bacon and cook until crisp. Remove to paper towels and when cool, crumble for serving later in this recipe. Pour off and save bacon fat, leaving a little in the pan bottom.

Heat pan again to medium high and add the salt pork and cook until crisp.

Leave the salt pork in the pot and add 3 tablespoons of butter to the fat and once melted, add the celery, onions and garlic and cook for three minutes.

Drain the raw potatoes and add to the pan along with the stock, clam juice, creamed corn, kernel corn with liquid, Worcestershire sauce, thyme, celery salt, black pepper and hot sauce. (Note: Cooking the potatoes in the chowder will help thicken the chowder)

Bring to a boil, lower to a simmer and cook ten minutes uncovered or until potatoes are tender.

Remove the muscle from the side of each scallop and pat the scallops dry with paper towels.

While the chowder is simmering, in a large wide skillet over high heat, add a tablespoon of bacon fat and three tablespoons of butter and once hot and frothy, add half the scallops not touching each other and sear for a minute or two on each side. Remove to a plate and repeat for the remaining scallops. Let them cool a bit and once cool, quarter each one and set aside. They may not be fully cooked but will cook further in the chowder. Better to undercook than overcook in this step.

Lower the pan heat to medium low and stir in the flour and cook for two minutes, stirring often. *see note below

Remove from heat and scoop out a few ladles of the chowder liquid and place in the pan with the cooked flour and butter and stir to combine and thicken, then pour back into the chowder scraping up every last bit with a rubber spatula and stir to combine.

Lower heat to medium low and add in milk, cream and the cooked scallops along with any liquid collected from the plate.

At this point, remove all heat from the chowder and stir in the remaining butter. Taste and add salt only if needed.

If serving with grilled toast, cut French, Italian or Ciabatta bread into slices, butter lightly and grill on a hot grill pan and serve with the chowder long with the cooked crumbled bacon.


*If your pan was not hot enough, the scallops may have stuck a bit to the pan bottom. If they did, you may have black bits that form in the pan. If that is the case, strain out the fat into a bowl, wipe the pan clean and add the fat back in before adding the flour in.

When reheating, heat just to serving temperature otherwise the scallops will get rubbery.

Watch the video: Pečené kalamáry s limetkami, chili balzamikovým krémem Kalamáta Papadimitriou a cherry rajčaty (January 2022).