Do you ever panic that this will be the last week that fresh corn
is available at your farm stand or market? I do. In fact, I wondered if today
was that day at the Heirloom Farmers Market.
George, at
Grammy’s, had plenty of corn and assured me there was
more coming. He knows. *
Today’s post harkens back to the train trip Mark and I took up
the West Coast a couple of years ago, cooking our hearts out as we went.
In Seattle, at Pikes Place Market, I saw the most beautiful
scallops, and then spotted heaps of fresh corn. And, then we discovered
artisanal pancetta at the Italian salumeria.
As Slow Food goes, it was pretty quick: in less time than it
takes to get your first course at a chain restaurant, I had made this really
tasty meal in our Airbnb apartment. The meal was for Derrick and Sam, friends
who had just moved to Seattle.
This is a simple meal, but very rich and, when recreating it
today, my greedy eyes made the portions too big! Luckily, we had the dish for mid-day
dinner, so afternoon naps in our porch chairs ensued!
I have cut the recipe to be perfect for two, and it can easily be
doubled. But, honestly, three big scallops per person is just perfect for this.
If the scallops aren’t all that big, use four.
The tarragon lends a nice sweetness to the corn; if you don’t
like tarragon, you can use basil, or thyme. Or you can leave it plain.
The two distinctly different types of crunch from the bell pepper
and the pancetta play a nice counterpart to the soft and silky corn and scallop
combination.
It’s just a happy, sunny, end of summer delight!
~ David
Seared Scallops on Creamed Corn with Pancetta
4 ears of corn
2 tablespoons unsalted butter, divided
2 tablespoons chopped fresh tarragon
1/2 cup cream
6-8 large scallops
salt
pepper
flour
extra virgin olive oil
2 tablespoon diced red bell pepper
2 ounces pancetta, diced
Start by making the creamed corn. Cook the corn in any manner you
choose. I opted for the microwave version: place all four ears, unshucked, in
the microwave and cook on HIGH for 12 minutes. (The general rule for
microwaving corn-in-its-husk is 3 minutes per ear.) Using an oven mitt, hold
each cooked ear and slice off the stem end where the ear is thickest. Then
holding the silk and husk at the pointy end, squeeze and shake a little and the
ear of corn will slip out easily, leaving husk and silk behind. Let cool.
Grate the ears of corn on the large holes of a box grater into a
bowl. Transfer the corn to a medium saucepan and add the butter and tarragon.
Cook over medium heat until the butter is melted and the tarragon is fragrant.
Add the cream, season with salt and pepper, and simmer for 5-10 minutes. Keep
warm while you cook the scallops.
Pat scallops dry with paper towels. Place some flour on a plate
and season well with salt and pepper. Coat the two flat sides of each scallop
with the flour mixture and set aside. Heat a skillet over medium-high heat; add
butter and some olive oil. When melted and sizzling, add
the scallops and cook for 1-2 minutes per side. They should be nice and brown
on the tops, yet still moist inside.
Meanwhile, place the pancetta in a small, nonstick pan and cook
over medium heat until rendered and golden.
To plate, divide corn among two dinner plates and sprinkle with
diced bell pepper. Top with scallops and then sprinkle with pancetta.
Serves 2, but can be doubled.
* Sadly, Sue – aka Grammy – died recently and we all miss her.
George and his kids have been keeping her memory alive each week at the
Saturday and Sunday markets. Give them a hug if you see them.
Gerlinde de Broekert
September 17, 2016 at 2:23 pmI love the combination of corn, pancetta, tarragon and scallops. I have never microwaved corn before but I will try this method the next time I'm cooking corn. Thank you David for this wonderful recipe.
Cocoa & Lavender
September 18, 2016 at 4:54 pmThis microwave method of cooking corn has made my life so much easier! And the corn comes out perfectly, too! Glad you like the recipe combination, Gerlinde!
Lois B
September 17, 2016 at 2:44 pmSounds fantastic!!!
Cocoa & Lavender
September 18, 2016 at 4:55 pmThanks, Lois!
Jeremy J. Lee
September 17, 2016 at 4:57 pmI love that you employ both the microwaved-in-husk corn-cooking method AND the cutting off the stem and squeezing it out method! Surely two of the finest food innovations in the modern era. I hope to try this recipe tonight! Thanks for sharing, as always.
Cocoa & Lavender
September 18, 2016 at 4:56 pmDefinitely a game changing method for cooking corn, Jeremy. Let me know what you think of the recipe – hope you and Angel enjoyed it!
Cheri Savory Spoon
September 18, 2016 at 1:35 amWhat a beautiful combo of ingredients David. I can see why a nap was in order, but naps are good for us
I hear. Also love how you prepared the creamed corn, amazing dish!!
Cocoa & Lavender
September 18, 2016 at 4:57 pmThe creamed corn alone is worth making, Cheri! And, yes, naps are very good for us!
Christina | Christina's Cucina
September 18, 2016 at 2:09 amYou'll be happy to know that I LOVE, LOVE, LOVE EVERYTHING in this dish, David! 😉 Yes, I panic about sweet corn, too! I don't cook with scallops enough, but this would entice me to go out just to buy some to make this dish! Fabulous!
Cocoa & Lavender
September 18, 2016 at 4:58 pmI am soooo glad you like all the ingredients in this dish. i miss being near the ocean for very few reasons – one of them was the availability of fresh seafood!
Christina | Christina's Cucina
September 18, 2016 at 2:10 amBtw, I'm surprised you don't make your own pancetta! It's soooo easy!
Cocoa & Lavender
September 18, 2016 at 4:59 pmI have plans to make my own pancetta very soon, Christina – one of the hard things being in the desert is finding the right humid dark place to make these things! No cellars here!
Bizzy Lizzy's Good Things
September 18, 2016 at 5:27 amA superb dish, David, truly superb!
Cocoa & Lavender
September 18, 2016 at 5:00 pmThanks, Liz – and thanks also for sharing the post!
Nutmeg
September 18, 2016 at 9:12 amThere is nothing better than summer corn! Love the colors of this dish and cannot wait to try this recipe.
Cocoa & Lavender
September 18, 2016 at 5:00 pmThanks, Carolyne! The little bits of red pepper and the specs of tarragon are needed in this mostly "beige" dish!
John | heneedsfood
September 18, 2016 at 9:50 amWas that train trip really a couple of years ago? Time has flown. I'd be making this for myself as you know who isn't big on corn or scallops. I've never even heard of the microwave method for corn! I know how I'll be cooking next time I'm in a kitchen armed with a microwave and some corn.
Cocoa & Lavender
September 18, 2016 at 5:03 pmI know, John – I can't believe it has been 2 years since we took that train, and that it has taken me that long to post this recipe! You definitely need to try the microwave method of cooking corn – life changing is a bit of an over-statement but not to much. There are lots of YouTube videos of it. Am loving your and Dean's photos from South America!h
Velva
September 18, 2016 at 1:44 pmA beautiful end of summer dish in the Pacific North West. Love it. Thanks for sharing.
Velva
Cocoa & Lavender
September 18, 2016 at 6:22 pmThanks, Velva! I hear you are getting beautiful weather these days!
Frank
September 19, 2016 at 12:06 pmIt's an interesting time of year. Corn is abundant at our farmers market, too, along with zucchini and peaches and all those other summer veg. But then peas and apples and pumpkins and mushrooms are starting to appear, too… Bitter-sweet.
Recipe does look fantastic.
Cocoa & Lavender
September 20, 2016 at 1:37 pmThe change of seasons is, indeed, bittersweet. I especially miss the corn and peaches, but am always glad to see the fall produce arrive… and then, soon Frank, it will be citrus season!
Sippity Sup
September 19, 2016 at 7:14 pmA happy, sunny, summer meal indeed. It puts me in the mood for scallops. GREG
Cocoa & Lavender
September 20, 2016 at 1:37 pmWhat a good mood to be in!
Marcelle
September 20, 2016 at 1:32 pmDavid, this looks seriously delicious… yep, serious food!! I love scallops and I never make them at home. But, I will have to give this a try soon 🙂 Cant' wait, it's gorgeous!
Cocoa & Lavender
September 20, 2016 at 1:39 pmMarcelle – I have heard from a lot of people that they love scallops but never cook them at home. I have to wonder why! They are so quick and simple… I hope you enjoy the dish!
Colette (Coco)
September 21, 2016 at 3:49 pmOne of my best childhood memories is of corn bbq'd over coals, then dunked into a bucket of salt water. Street vendors were gods to me. Even now, fire-roasted corn is one of my most fav things to eat, however nutritional absent. This dish is so elegant, D. I'm going to make it tonight! xoxo
Cocoa & Lavender
September 24, 2016 at 5:05 pmI love fire-roasted corn, too! Making a Mexican street corn salad for Monday!
Unknown
September 23, 2016 at 3:23 amTowny's sister is coming for the weekend so we will make this for dinner tomorrow night. Really does sound terrific!
Cocoa & Lavender
September 24, 2016 at 5:06 pmThanks for sending the photo, Susan! I hope Lisa liked it!
All That I'm Eating
September 23, 2016 at 10:19 amHow pretty is this, and what a lovely 'last summer' meal!
Cocoa & Lavender
September 24, 2016 at 5:06 pmLucky for us in the Southwest, Caroline, summer lasts a long time! 🙂
Jean | DelightfulRepast.com
September 24, 2016 at 1:39 pmWhat a lovely combination, David — visually and flavor-wise! So elegant.
Cocoa & Lavender
September 24, 2016 at 5:07 pmThanks, Jean! Much appreciated.
Inger @ Art of Natural Living
September 27, 2016 at 1:17 pmThis looks amazing David. We are having a pretty warm fall here this year, so maybe the corn will hold out a bit longer…
Cocoa & Lavender
September 27, 2016 at 3:10 pmOur corn is lasting longer that I though, too, Inger – and I am sooo glad!
Jill @Mad About Macarons
September 30, 2016 at 1:53 pmI know exactly what you mean about wanting to grab the last of the corn. Sadly, I don't see any more around Paris except for the vacuum packed stuff so I am going to bookmark this and take note – what a lovely looking recipe with scallops and such a delicious combination, David. And I must try that microwave method too. Merci!
Cocoa & Lavender
September 30, 2016 at 2:13 pmIt's funny, Jill, but I remember the days when fresh corn was close to impossible to find in Paris – or anywhere in Europe! I am now getting excited to think about what wonderful things will be in the markets there at Christmas!
Cocoa & Lavender
September 30, 2016 at 2:14 pmPS – my very first "real" meal cooked in a micro-onde was made fro me by friends in Paris – it was so new to me!