Seared Scallops with Basil Creamed Corn and Crispy Prosciutto

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Basil Oil:

Handful fresh basil leaves

1/2 cup extra-virgin olive oil

Basil Creamed Corn:

1/2 shallot, chopped

1 tablespoon butter

2 cups heavy cream

6 ears corn, kernels cut from the cob

Sugar

2 tablespoons chopped fresh basil

Scallops:

2 tablespoons canola oil

12 large (U-10) dry scallops

1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Directions

  1. For the basil oil: Place the basil into the oil and set aside to infuse.
  2. 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.
  3. 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.
  4. 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). 

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