1. In a large skillet, heat the EVOO, 3 turns of the pan, over medium to medium-high heat. Add the anchovy paste (or fillets) to melt into the oil. Add the corn kernels and their liquid and lightly brown them, about 5 minutes. Stir in the shallots and garlic for 2 minutes, then stir in the vermouth (or Pernod). Stir in the cream and season with a little pepper, then lower the heat to medium-low and stir until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.
2. While the creamed corn is cooking, heat a large cast-iron skillet or other heavy pan over high heat. Season the scallops with salt and pepper. Lightly coat the pan with vegetable oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, 4 to 5 minutes.
3. Serve the creamed corn in shallow bowls. Top with 4 scallops per serving and garnish with the microgreens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 109.7mg||34 %|
|Sodium 428.7mg||15 %|
|Potassium 1439.1mg||38 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 24.2g|
|Protein 41.8g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 386
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!