Hello there, and welcome back to my little blog. I know blogs are so early 00’s but I still read them, so I figure other people out there do too. (And thank you for doing so!)
So, life update. I’m still working like crazy at both jobs. I did make a conscious decision to take fewer hours at my second job, but I still end up working quite a few days a month there. I’m still waiting to hit that Powerball. No word yet.
The cats are good boys. Dean is getting super chubby despite the fact that I do NOT over feed them – I just feel like some cats are pre-disposed to be chubs.
He’s super cute though. Even when he is grumpy as hell.
Made a few changes around the house – I got a new stove! My old one was giving out on me last year, which I finally noticed the week I was baking all my Christmas cookies. Of course. So between holiday gift cards, cash, and a little help from mom and dad, I was able to get a new stove. Best part? Convection. Fancy!
I’m still getting the hang of her, however. I was used to the old stove that didn’t get as hot or cook food as fast. I gotta keep on my toes with this one!
Dad also helped me refresh the living room with a new coat of paint. It had been a pretty butter yellow for years but I was ready for a change. I wanted something a little neutral but dramatic, and I thought a medium beige-ish gray would be perfect.
And it is.
And finally, my biggest life update: there’s a boy. In my life.
Yes, a boy. We’ve been dating since October. I like him. That’s all you get.
Onto the recipe! I had this one in my brain for a couple of weeks and took advantage of a day off recently to give it a go. It’s easy enough to pull together on a week night yet just ‘fancy’ enough to serve to someone special for an at-home date night.
I love corn served alongside scallops, I think the sweetness of the corn complements the succulent butteriness of the scallops, and the pop of heat from the roasted poblano pepper gives the puree a great kick.
I started with a few ears of corn, four or five. Shuck and remove silk, drizzle with olive oil, and season with a little salt and pepper. Grill on high for approximately 10-12 minutes until roasted on all sides.
Grill the poblano pepper for a few minutes on all sides until the skin is blackened and blistered.
Remove from grill and place in a zip top bag or a covered bowl for a few minutes until the skin softens and you’re able to remove it easily. Remove the stem and seeds, and dice the pepper. Remove the corn from the grill and cut the kernels off the cobs.
Place half of the corn in a blender and puree until smooth.
Edit: This is where my pretty new stove’s super-hot burners kinda bit me in the butt, I had to move so fast to make sure nothing burned that I couldn’t take any more photos of the action. Whomp whomp.
Add pureed corn to a medium saucepan, stir in remaining corn and diced poblano. Add 1 TB butter, a splash of cream or half and half, 3 TBS parmesan cheese, a pinch of salt and fresh ground black pepper. Heat on medium low until the butter melts and the mixture bubbles slightly.
In a large saute pan, heat a few tablespoons of butter until melted. Pat the scallops dry and season with a little salt and pepper. Add to the pan with melted butter and cook on both sides until browned and cooked through, about 3 minutes per side. Remove from the heat and serve immediately with the corn and pepper puree.
I served it alongside these easy sautéed green beans.
Yum. Tender, perfectly cooked scallops. Sweet, creamy corn with just a touch of char, and the perfect amount of heat from the poblanos. I highly recommend this one before the corn is all gone for the summer.
Sautéed Scallops with Roasted Corn and Poblano Puree
- Large Scallops, 4 per person
- 4-6 ears of corn, shucked and cleaned
- 1 large poblano pepper
- 5 Tb butter
- 3 Tb grated parmesan cheese
- 4 Tb half and half, milk or cream
- salt and pepper
- Other seasonings, as desired for corn puree (I used a little of this.)
Brush a light coating of olive oil over the ears of corn and season with salt and pepper. Grill corn until roasted on all sides, approximately 10-12 minutes. Grill poblano until charred and softened, approximately 10 minutes. Place poblano in a zip top bag and allow to cool. Remove blackened skin from the outside, remove seeds and stem, and cut into small dice.
Remove corn kernels from cobs. Puree half of the corn in a blender until smooth. Pour the puree into a small saucepan, add the remaining corn kernels and diced pepper, 1 TB butter, cream or half and half, parmesan cheese, and desired seasonings. Stir over medium low heat until incorporated and the mixture starts to bubble lightly.
Melt remaining butter in a pan over medium heat. Pat scallops dry on a paper towel and season with salt and pepper. Sautee scallops in pan until brown and just cooked through, approximately 3-4 minutes per side, depending on size of scallops.
Serve scallops immediately over corn puree and enjoy.