Seared Scallops with Basil Creamed Corn and Crispy Prosciutto
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Basil Oil:
Basil Creamed Corn:
Scallops:

Directions

For the basil oil: Place the basil into the oil and set aside to infuse.

For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.

For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.

To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves). 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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