Pan Seared Scallops With Sweet Corn and Poblano Chiles

pan_seared_Scallops_With_Corn_poblano

Pan-Seared Scallops With Colorado Sweet Corn & Poblano Chiles

A creamy corn and poblano chile mixture is topped with savory blackened pan-seared scallops and creamy feta cheese for a delicious, fresh meal that can be prepared in under 20 minutes. 

Colorado Sweet Corn is in season.   Use the corn by pairing it with poblano chiles and blackened scallops for a gourmet-style meal that your whole family will love.

Safeway carries the most economical scallop option out there – a one-pound bag of jumbo scallop pieces that retail for $10.99 a bag.  The scallop pieces can be found in the frozen seafood department and they are on sale this week for just $6.97 a bag. 

While they are not all whole big round scallops, they are U.S.  harvested scallop pieces and taste the same.  Perfect for including in a scallop pasta, risotto, or searing and adding to this delicious creamy corn and poblano mixture. 

My family loves scallops and while I will often buy the Open Nature scallops that are the big, round whole scallops, that price point is much higher than these scallop pieces, and the jumbo pieces work perfectly to feed the family in a more economical way. 

I like the scallops blackened as I think it adds amazing flavor to the dish and ties everything together

ingredients_in_pan_Seared_Scallops_With_Poblano_Corn

Creamy Corn & Poblanos

  • 4 ears of fresh corn
  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1/2 poblano chile, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup coconut milk
  • sea scallops
  • blackened seasoning
  • olive oil
  • feta cheese
  • lime juice

removing_corn_from_a_Cob

Blackened Seasoning for Scallops

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder

Mix the spices together in a small bowl. 

You will have some blackened seasoning leftover that you can use for blackened salmon or chicken. 

How to Prepare Pan-Seared Scallops

Remove the corn kernels from the cob.  Set a cob on a large cutting board and run a large knife along the edge, cutting off the kernels.  Place the kernels in a bowl.

Be sure to scrape the liquid off the cob to get the “corn milk”, which adds creaminess to the dish. 

In a large skillet, add butter and saute the onions and poblano peppers. 

Add the corn and stir until combined.  Cook the corn mixture for 4 to 5 minutes.  Add salt, pepper and coconut milk.  Stir and cook for one additional minute until the mixture is creamy and the coconut milk is heated through. 

Prepare the scallops by removing them from the bag and rinsing with water.  Dry the scallops between 2 paper towels.  Dap the tops to ensure they are dry.

Season the scallops with blackened seasoning.

In a non-stick skillet, heat olive oil over medium-high heat.

Add the scallops to the pan – cooking in batches.  Add no more than 6-8 scallops per batch.  Cook on medium-high until the scallops have a good sear on them.  Flip and cook an additional 1-2 minutes.  Scallop pieces cook very quickly and will be ready in under 5 minutes. 

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Top the corn mixture with feta cheese and stir to incorporate.  Top with the blackened salmon.

Serve with lime wedges. 

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Pan-Seared Scallops With Corn & Poblano Chiles

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Course: Seafood
Cuisine: American
Keyword: Pan Seared Scallops With Corn & Poblano Chiles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

Creamy Corn & Poblanos

  • 4 ears of fresh corn
  • 2 tablespoons butter
  • 1/2 medium onion chopped
  • 1/2 poblano chile chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup coconut milk
  • 1/4 cup feta cheese

Scallops

  • sea scallops
  • blackened seasoning
  • olive oil
  • lime juice

Blackened Seasoning for Scallops

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder

Instructions

  • Remove the corn kernels from the cob.  Set a cob on a large cutting board and run a large knife along the edge, cutting off the kernels.  Place the kernels in a bowl.
  • Be sure to scrape the liquid off the cob to get the "corn milk", which adds creaminess to the dish.
  • In a large skillet, add butter and saute the onions and poblano peppers.
  • Add the corn and stir until combined.  Cook the corn mixture for 4 to 5 minutes.  Add salt, pepper and coconut milk.  Stir and cook for one additional minute until the mixture is creamy and the coconut milk is heated through.
  • Prepare the scallops by removing them from the bag and rinsing with water.  Dry the scallops between 2 paper towels.  Dap the tops to ensure they are dry.
  • Mix together the spices to make the blackened seasoning.
  • Season the scallops with blackened seasoning.
  • In a non-stick skillet, heat olive oil over medium-high heat.
  • Add the scallops to the pan - cooking in batches.  Add no more than 6-8 scallops per batch.  Cook on medium-high until the scallops have a good sear on them.  Flip and cook an additional 1-2 minutes.  Scallop pieces cook very quickly and will be ready in under 5 minutes.
  • Top the corn mixture with feta cheese and stir to incorporate.  Top with the blackened salmon.
  • Serve with lime wedges.

pan_seared_Scallops_With_Corn_poblano_Mixture

 

Check out other recipes using scallops

Scallop Scampi

How to Make Pan-Seared Scallops

Buying Sustainable Seafood from Safeway

 

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