Sunday, February 11, 2007

Seared Scallops with Creamed Corn

Weekend Herb Blogging is back home with Kalyn this week.

After that earth shattering post last week that revealed bananas secret identity I decided to play it safe and got myself some cobs of sweet corn at the market.

corn© by haalo

Corn is a good source of many helpful nutrients that include Vitamin B1 and B5, Vitamin C, fibre, folate, manganese and phosphorous. A Cornell University study showed that cooking corn released antioxidants that help reduce the chance of heart disease and cancer.

The health benefits of Corn also include improvement to cardiovascular and lung health, memory and functional support to adrenal glands that helps us deal with stress.

I did unearth a most interesting statistic that highlights corns fragile nature - 40% of it's sugar content can be lost in just 6 hours at room temperature and it's conversion into starch happens within hours of being picked. It certainly is one ingredient that should be bought when you want to use it and as soon as it is picked.

For the recipe this week I've decided to make some Creamed Corn and one that bears no resemblance to the canned variety. This rather luxurious version comes via Matt Moran and his self-titled cookbook. The changes are minor and I've stayed in the spirit of the original dish - this presentation made with one eye on Valentine's Day.

Seared Scallops with Creamed Corn© by haalo

Creamed Corn

4 corn cobs, husked
40 grams butter
1 small leek, white part only, finely chopped
1 garlic clove, crushed
100ml water
200ml pure cream
salt and white pepper

Slice down each corn cob to remove the kernels - discard the cores.

In a medium saucepan over a gentle heat, melt the butter, then add the leek and garlic. Cook slowly and without allowing the leek and garlic to colour - you just want them to soften and become translucent.

Add the corn kernels, water and cream, stirring well and then increase the heat until it reaches boiling point. Turn down the heat and let this simmer until the corn is tender.

Pour into a processor or blender and process until it forms a purée. Taste and season with salt and freshly ground white pepper. If you'd like a silky smooth result, pass this blended mixture through a mouli.

Once the mixture has reached your desired texture, place into a clean saucepan and over a gentle heat let it come back to temperature before serving.

Seared Scallops with Creamed Corn© by haalo

Seared Scallops with Creamed Corn
[Serves 2]

2 fresh scallops
handful fresh spinach leaves, washed
Creamed corn
Salmon caviar

Sauté the spinach leaves until just wilted - set aside.

Season the scallops with freshly ground pepper (you shouldn't need to salt them as the caviar is salty) - sear in a hot fry-pan about 20 seconds each side.

Spoon a little creamed corn into the centre of a plate - top with the sautéed spinach leaves followed by the just-seared scallop. Finally top with a generous amount of salmon caviar.

Taste verdict:
This is a combination that just works so well. The creaminess of the corn has a match in the scallops texture and both being quite sweet, need that salty explosions of caviar to put the dish back into balance. For Valentine's Day, this will be a dish bound to satisfy.


  1. Haalo, speechless! I love everything about yout new dish - the look and the taste! So beautifully done... Gotta find myself some corn now!

  2. Just when I thought I was getting somewhere with the photos...

  3. You amaze me. Every week you come up with something unique, delicious looking, and beautifully photographed. This is just stunning.

  4. What a beautiful combination of colours and flavours, gorgeous shots!

  5. You make the best things.

  6. Thanks Anh - it's the perfect season for corn and at the markets they are now selling the best baby corn on the cob I've ever tasted.

    Trig - the corn was very photogenic ;)

    Thanks Kalyn - I do so enjoy taking part in WHB, it's great to take the time out and find out about the things we are eating.

    Thanks Angie - corn is such an everyday flavour but it can really be turned into something special.

    Thanks Brilynn - you are too kind!

  7. It´s absolutely amazing. I love all about it, the colours, the texture and the taste, I imagine. :))
    Thanks for sharing the recipe with us. :))

  8. Your recipe and your pictures are booth amazing!

  9. melt-in-the-mouth... creamy all the way!!!

  10. omg, that is stunning! looks so delicious i must do something like this for valentines day, my sweetie would love it!

  11. Thanks Helene - one day they will invent the tasternet and then we'll be able to share a taste

    Thanks Loukoum!

    Thanks Gattina!

    Thanks Aria!

  12. I live on the opposite side of the world from you, so corn is only now in season for me. I tried this recipe tonight because creamed corn is one of my hubby's favorites. It was a HUGE HIT!!!

    Thank you so much for the recipe ~~ I look forward to following your blog and trying more in the future!


  13. Hi Natashia - Thank you, that's so great to hear that you all enjoyed the recipe!


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