If you visit with any regularity you know how much I love seafood. Scallops are probably my favorite shellfish – yes, even more than lobster. I obviously can’t make them as often as I would like due to cost but dinners like Scallops with Cherries and Pumpkin Seeds will always be popular. Grilled scallops are easy and delicious. Grilling brings out the sweetness of the mollusk but not everyone has a grill. So what is the answer? A grill pan of course! Swiss Diamond provided one of their pans at no charge but any opinions expressed are my own.
Grilled Scallops on Thyme Creamed Corn with Broccoli
Serves 2
10 scallops
1 1/2 cups corn – fresh or frozen
1 tsp olive oil
salt
2 TBS unsalted butter
1/2 cup milk
1/2 cup sour cream
1 tsp dried thyme
t tsp salt
2 cups broccoli florets
1 tsp olive oil
salt and pepper
If roasting the broccoli preheat the oven to 350°
Add the florets to a baking dish, drizzle with the 1 tsp of olive oil, sprinkle with salt and pepper.
Roast in the oven for 20 minutes.
If steaming the broccoli, add to a steamer, sprinkle with salt and pepper and steam until crisp tender.
Make sure the scallops are dry.
Add the butter to a small pot over medium heat. After it melts add the corn, thyme, sour cream and the milk. Bring to a boil and reduce to a simmer. Let simmer for 10 minutes.
Add the salt and adjust to taste.
Use an immersion blender and turn the corn mixture into creamed corn. If you don’t have an immersion blender carefully pour the mixture into a blender and pulse until it is chopped. Don’t turn it into a smooth, creamy liquid. You want it to still be a bit chunky.
Set aside and keep warm.
Heat the grill pan over medium heat.
Add the tsp of olive oil and spread with a brush
Sprinkle salt on both sides of the scallops.
When the grill pan is hot add the scallops.
Grill on each side for two minutes until scallops are just done.
To serve add half of the corn mixture to a bowl. Add 5 scallops and arrange half of the broccoli
How Were the Grilled Scallops on Thyme Creamed Corn with Broccoli?
Pretty awesome. I used our garden corn that I had frozen last year. The milk and sour cream were a perfect balance with the sweet corn. The thyme was the perfect herb to bring the corn and scallops together. I love the flavor that roasting brings to broccoli so it is my preferred method for cooking it. Grilling the scallops allowed their sweet flavor to sing.
I’m very happy with the Swiss Diamond XD Non Stick Grill Pan. You don’t have to worry because it’s made without those nasty PFOAs. It is lightweight but heavy duty. I’ll be sharing more about it in another post next week. You can learn more about it if you don’t want to wait at Swiss Diamond.
You can follow Swiss Diamond on Facebook/Twitter/Instagram
Join the Conversation
Facebook/Twitter/Instagram
Grilled Scallops on Thyme Creamed Corn with Broccoli – Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: American
Description
An easy dish. The scallops can be grilled outside or on a grill pan.
Ingredients
- 10 scallops
- 1 1/2 cups corn – fresh or frozen
- 1 tsp olive oil
- salt
- 2 TBS unsalted butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tsp dried thyme
- t tsp salt
- 2 cups broccoli florets
- 1 tsp olive oil
- salt and pepper
Instructions
- If roasting the broccoli preheat the oven to 350°
- Add the florets to a baking dish, drizzle with the 1 tsp of olive oil, sprinkle with salt and pepper.
- Roast in the oven for 20 minutes.
- If steaming the broccoli, add to a steamer, sprinkle with salt and pepper and steam until crisp tender.
- Make sure the scallops are dry.
- Add the butter to a small pot over medium heat. After it melts add the corn, thyme, sour cream and the milk. Bring it just to a boil and reduce to a simmer. Let simmer for 10 minutes.
- Add the salt and adjust to taste.
- Use an immersion blender and turn the corn mixture into creamed corn. If you don’t have an immersion blender carefully pour the mixture into a blender and pulse until it is chopped. Don’t turn it into a smooth, creamy liquid. You want it to still be a bit chunky.
- Set aside and keep warm.
- Heat the grill pan over medium heat.
- Add the tsp of olive oil and spread with a brush
- Sprinkle salt on both sides of the scallops.
- When the grill pan is hot add the scallops.
- Grill on each side for two minutes until scallops are just done.
- To serve add half of the corn mixture to a bowl. Add 5 scallops and arrange half of the broccoli
