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
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
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.
Top the corn mixture with feta cheese and stir to incorporate. Top with the blackened salmon.
Serve with lime wedges.
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.
Check out other recipes using scallops
How to Make Pan-Seared Scallops
Buying Sustainable Seafood from Safeway
SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division. Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons. For more low prices, check out Super Safeway’s weekly ad coupon matchup page. Want to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, Instagram, or Pinterest and subscribe to our newsletter.
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. *
