Seared Sea Scallops with Creamed Corn

Cooking Instructions

METHOD:

Melt 3 ounces of the butter in a sauce pan over low heat. Add half of the flour, whisking until blended, then incorporate the rest of the flour. Let the roux cook for 3 to 4 minutes, then add half of the milk, whisking to incorporate into the roux. Once combined, add the rest of the milk. Let simmer for 3 to 4 minutes.

Heat the remaining butter in a sauce pan over medium-high heat, and add the corn. The butter helps to release the cornís natural sugars. Let the corn cook for about 3 minutes, then add about a quarter of the milk mixture, creating a creamy mixture. Cook over low heat 12 to 15 minutes, while stirring frequently with a wooden spoon.

Heat 6 Tablespoons of the oil in a skillet over high heat to slightly smoking. Season the scallops with salt and pepper. Using a pair of tongs, place 8 of the scallops into the skillet. Cook to golden brown on the face side, turn over, and cook for about 1 minute longer. Repeat for the remaining scallops.

In the center of each plate, spoon about 4 to 5 ounces of the creamed corn, then set the scallops around the corn. Garnish with the orange segments and thyme.

Round Out the Meal:

With an endive and mushroom salad.

Kid Friendly:

This is kid friendly!