Pan Fried Scallops with Roasted Corn & Hatch Chile Cream Sauce

1 hour 15 minutesServes 4
Pan Fried Scallops with Roasted Corn & Hatch Chile Cream Sauce

Ingredients

For the Roasted Corn:

  • 4 ears fresh corn, husked
  • ½ c. chopped roasted red peppers
  • 1 tbsp. fresh lime juice
  • ¼ tsp. The Fresh Market Sea Salt
  • ¼ tsp. The Fresh Market Pepper

For the Cream Sauce:

  • 3 to 4 Hatch chiles, roasted, peeled and seeded
  • ½ c. fresh cilantro, roughly chopped
  • 1 c. The Fresh Market heavy whipping cream
  • ½ tsp. The Fresh Market Sea Salt
  • ½ tsp. The Fresh Market pepper
  • ¼ tsp. The Fresh Market ground cumin
  • Pinch of sugar
  • 2 tsp. lime juice

For the Scallops:

  • 4 tbsp. The Fresh Market unsalted butter
  • 2 tbsp. The Fresh Market safflower oil
  • 20 large sea scallops (about 1½ lbs.)

Directions

Preheat grill to medium-high (375˚F). Grill corn for 10-15 minutes, turning every few minutes, until charred. Cool slightly and use a knife to remove kernels from the cob. Place in a medium bowl; add peppers, lime juice, salt and pepper. Cover with foil to keep warm.

Place chile and cilantro in a food processor and pulse to puree. Transfer to a small sauce pan and add remaining sauce ingredients; set over low heat.

Heat half of the butter and oil in a heavy skillet over medium-high heat. Once oil is hot, fry scallops (in 2 batches or use 2 skillets) for 3 minutes per side, until flesh is firm and lightly browned and no longer opaque. Serve scallops immediately alongside warmed sauce and roasted corn. Makes 4 servings based on 5 scallops, ¼ cup sauce and ¾ cup corn.