Corn with Cornmeal Crusted Scallops Recipe

Serves/Makes: 4 servings

Ingredients:

    For The Cornmeal Crusted Scallops
  • 1 pound fresh or thawed frozen sea scallops
  • 3 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 tablespoon oil
  • For The Corn

  • 4 ears husked corn
  • 1 tablespoon butter
  • Salt to taste
  • Coleslaw, to serve (see the recipe below)
How to cook Corn with Cornmeal Crusted Scallops:
  • CORNMEAL CRUSTED SCALLOPS: Put scallops, cornmeal, salt and paprika in a plastic food bag; shake to coat.
  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops and cook 3 minutes, turning over once, until golden and just cooked through.
  • FOR THE CORN: Microwave ears husked corn in a covered microwave-safe dish 6 minutes, or until almost tender.
  • Add butter; cover and microwave 20 seconds or until butter melts.
  • Sprinkle with sliced scallions and salt; toss to coat corn.
  • Serve hot with coleslaw.

Coleslaw Recipe

Coleslaw Ingredients:
  • 1 (16-ounce) bag coleslaw mix
  • 1/3 cup bottled coleslaw dressing
  • 1/4 cup chipotle chili-flavored light mayonnaise
How to cook Coleslaw:
    Toss a coleslaw mix with coleslaw dressing and mayonnaise.

Note:

The Corn with Cornmeal Crusted Scallops recipe easy to cook and so good!


This recipe for Corn with Cornmeal Crusted Scallops serves/makes: 4 servings

The Corn with Cornmeal Crusted Scallops recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Scallops (more Scallops recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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