What are Scallops?
Scallops are a bivalve mollusk which is found in many of the world’s salt water oceans. There texture is soft and some what chewy when cooked properly. If over cooked scallops can become quite rubbery. A scallop’s flavor is mild and not very fishy. These mollusks are very versatile when it comes to cooking method. There is no method this seafood can’t stand up to. Scallops range in a variety of sizes with Diver Scallops being the largest. 20/30 scallops are a pretty popular size found in grocery stores. This indicating it would take 20/30 scallops to make up a pound.
10 scallops Size 20/30
2 ears corn
1 red pepper diced small
1/2 red onion diced small
2 tbsp cilantro chopped
3 tbsp sour cream
1 lime zested
Juice from 1/2 lime
1 tbsp cooking oil
Salt and Pepper to taste
There are three different components to this dish. Each one will be separated in its own section of the directions.
GETTING DOWN TO BUSINESS:
- Shuck corn cobs, place on a sheet tray and place in a 350ºF oven for 15-20 minutes.
- Cut corn off of cob, and place in a mixing bowl with red onion, 1 tbsp cilantro and red pepper. Mix together and season with salt and pepper as needed.
Cilantro Lime Creme
- In a mixing bowl mix together sour cream, 1 tbsp cilantro, lime zest and the lime juuce.
- In a saute pan heat oil over medium high heat.
- Season each side of scallops with salt and pepper.
- Place in saute pan and cook on each side for 2-3 minutes.
- Remove from pan and place on paper towels to help absorb some of the oil off of the scallops.
- Add corn relish and heat for one minute.
- Place corn relish on plate, add 5 scallop to each plate and top with cilantro lime creme.
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