Scallops in a Creamy Corn Saffron Sauce


This is such a beautiful simple dish with a whole lot of flavor.
 

Fresh corn in a creamy saffron sauce and scallops cooked to perfection. A lovely weekend meal.
 
 
Scallops in a Creamy Corn Saffron Sauce
 
Emeril’s greatest hits: Serves 4
 
Here are the Ingredients:
  • 20 large sea scallops
  • 4 teaspoons Creole Seasoning
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 ear fresh sweet corn on the cob, kernels sliced off and cob saved
  • 1 tablespoon shallots, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup fish stock
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup green onions, chopped
Heat 1 teaspoon olive oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt and pepper ans saute for 2 to 3 minutes. Stir in stock and saffron and cook for 2 minutes. Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 minutes. Discard the corncob and whisk in the butter. Remove from the heat and stir until the butter is incorporated. Set aside. Sprinkle the scallops with creole seasoning and coat them thoroughly with your hands. Heat the remaining oil in a large skillet over medium high heat. When the oil is hot, add the scallops and saute until golden brown for 3 minutes on each side. Reheat the saffron sauce and pour into shallow serving dish and place 5 scallops on top. Sprinkle with green onions.
 
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