Seared Scallops with Basil Creamed Corn and Crispy Prosciutto

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Save Recipe


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


2 tablespoons chopped fresh basil


2 tablespoons canola oil

12 large (U-10) dry scallops

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


  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). 

Seared Scallops Sushi

Spicy Seared Scallop Salad

Seared Scallops with Parsley and Scallion Pesto

Seared Scallops with Morel Cream Sauce

Pan Seared Shrimp and Scallop Skewers

Seared Scallops with Spiced Bacon and Summer Salad

Seared Scallops with a Corn, Bacon and Avocado Relish

Braised Short Ribs with Seared Scallop on Mofongo Cake

🤤 More Drool-Worthy Recipes