Episode: Kissimmee
Total:
1 hr 30 min
Active:
35 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Directions

For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes.

Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.)

For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.

Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil.

Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth.

Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer.

For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides.

Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper.

To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Seared Steak and Onions

Recipe courtesy of Francine Segan

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Pan Seared Diver Scallops

Recipe courtesy of Louis DiGiovanni

Pan Seared Shrimp and Scallop Skewers

Recipe courtesy of Rachael Ray

Pan Seared Scallops with Crab Salad and Carrot Puree

Recipe courtesy of Robert Irvine

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Recipe courtesy of Robin Miller

Pan-Seared Scallops over Lobster-Prosciutto Risotto

Recipe courtesy of Pilot House

Seared Scallops

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.