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Aug 27, 2006 05:56 PM

Help make a meal with scallops, corn and leeks

I bought some scallops yesterday and have corn and leeks and would like to make a meal out of them, and have no creativity today. I also have some radishes, and a bunch of herbs including dill, mint, basil, parsley, and cilantro. I have onion, scallions, shallots and garlic and lemons and limes. Can anyone help?

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  1. First course: chilled corn soup

    Cut the kernels from the cobs. In a large pot, soften chopped onion in butter or oil (I haven't tried it with leeks but you could). Add the kernels, cobs, water to cover, bay leaf and salt. Boil until the corn is very tender and the onion nearly falling apart, 30-40 minutes. Cool slightly. Remove cobs. Purée in a blender. Strain, pressing the corn pulp to extract the maximum juice. Chill. Serve in chilled bowls, drizzled with olive or white truffle oil and garnished with a basil chiffonade. (Alternatively, you could make a corn and leek chowder.)

    Second course: scallops with lemon and garlic

    Sauté thinly sliced or slivered garlic in olive oil unitl it just begins to colour. Add the scallops and cook until they just change colour. Add lemon juice and cook for a minute or 2 more. Season with salt and pepper. Transfer the scallops to serving plates. Reduce sauce if necessary and spoon over the scallops. Serve with a bitter green vegetable like rapini or on a bed of arugula. Steamed rice makes a nice starch accompaniment. (Alternatively, you could substitute lime juice for the lemon juice and/or add cilantro at the end.)

    4 Replies
    1. re: carswell

      What kind of corn are you cooking that takes 30-40 minutes to become tender? 2-4 minutes should do it.

      1. re: pikawicca

        I had a good scallop dish that was poached in buttermilk. That was probably one of the best scallop dishes I ever had.

        1. re: pikawicca

          >>2-4 minutes should do it.<<

          Not for soup you're going to purée. Just checked two recipes for puréed corn (Chez Panisse Vegetables and Larousse Gastronomique) and both agree with the timing. The corn flavour is pure, fresh and intense. Don't knock it if you haven't tried it.

          1. re: carswell

            I make chilled corn soup regularly when corn is in season, and I never cook it more than 4 minutes -- usually less.

      2. I also had a very good scallop fried rice dish that consisted of veggies and crushed scallops.

        1. i made a scallop cake a couple of weeks ago with bay scallops and fresh corn. Here is the recipe:
          scallop-corn cakes

          1 lb. bay scallops, chopped coarsely
          2 ears of corn kernels and their liquid
          1/2 medium red onion, chopped fine
          1/4 cup basil, chopped fine
          1/4 cup italian parsley, chopped fine
          2 Tbsp honey
          1/4 cup mayo
          1 egg, beaten
          1/2 cup finely grated parmesan cheese
          1/2 cup panko breadcrumbs
          pinch of red pepper
          salt and pepper

          mix all ingredients together, put in the fridge for 2-6 hours.
          when ready to cook, make small spoonfuls and drop into a dish of panko. roll until well covered, flattening into little cakes, and fry in vegetable oil, about 6-7 minutes per side. transfer to a pan in a warm oven until ready to serve.
          Serve with some more raw cut corn and sour cream, strained yogurt, fresh herbs, or salsa.

          I made a green salad to balance out the fried-ness of these cakes, with sauteed leeks and some mixed baby greens. could also frizzle those leeks in a little butter and put those on top as well.

          1. a favorite summer salad around here is grilled corn and grilled scallops, with a lime-cilantro vinaigrette.
            It's a pretty random affair, with whatever is around
            but grilled leeks would be a fab addition - we usually just throw in grilled onion
            sometimes we steam the corn, sometimes black beans are involved

            I'd use all the herbs you list except for the dill

            1. Cut the kernels off the corn; slice the white and pale green part of the leeks thinly. Preheat oven to 400°. Pan-sear the scallops in a little olive oil; put the pan directly into the oven to finish cooking. Heat a wide skillet very hot, add a splash of olive oil, toss in the corn kernels and sliced leeks, season with salt and pepper, sauté a few minutes--shake the pan a few times--and serve as an accompaniment to the scallops which will be perfectly done by the time the corn is finished.