{"id":4162,"date":"2019-08-30T02:48:46","date_gmt":"2019-08-30T02:48:46","guid":{"rendered":"https:\/\/sinolin.co\/?p=4162"},"modified":"2019-08-30T02:48:56","modified_gmt":"2019-08-30T02:48:56","slug":"scallops-with-sweet-corn-and-chiles-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/08\/30\/scallops-with-sweet-corn-and-chiles-by-dapur-sinolin\/","title":{"rendered":"Scallops with Sweet Corn and Chiles by Dapur Sinolin"},"content":{"rendered":"\n<p><em>Prep time: 15 minutes<\/em><\/p>\n\n\n\n<p><em>Cook time: 15 minutes<\/em><\/p>\n\n\n\n<p><em>Yield: 4 Servings<\/em><\/p>\n\n\n\n<p><em>Be sure to ask for \u201cdry\u201d scallops at your fish market;\nthey release very little liquid and ensure a good sear in the pan, and they are\nfree of preservatives.<\/em><\/p>\n\n\n\n<p><em>This recipe calls for 3 to 4 scallops per person. For\nhearty eaters, I suggest 4 scallops per person. You can actually ask for the\nprecise number when you purchase them from the fish counter.<\/em><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p><em>For the creamy corn:<\/em><\/p>\n\n\n\n<ul><li>5 ears corn,\nshucked<\/li><li>2 tablespoons\nbutter<\/li><li>1\/2 medium\nonion, finely chopped<\/li><li>1\/2 poblano\nchile, finely chopped<\/li><li>1\/2 cup heavy\ncream<\/li><li>1\/2 cup water,\nplus more as needed<\/li><li>1\/4 teaspoon\nsalt<\/li><li>1\/8 teaspoon\nground black pepper<\/li><li>1\/4 cup chopped\nfresh cilantro or parsley<\/li><\/ul>\n\n\n\n<p><em>For the scallops:<\/em><\/p>\n\n\n\n<ul><li>2 tablespoons Sinolin\ncooking oil<\/li><li>12 to 16 dry\nsea scallops (about 1 1\/4 pounds)<\/li><li>1\/2 teaspoon\nsalt<\/li><li>1\/8 teaspoon\nground black pepper<\/li><li>2 tablespoons\nlime juice<\/li><li>Lime wedges,\nfor serving<\/li><li>3 to 4\ntablespoons coarsely chopped cilantro or parsley, for serving<\/li><\/ul>\n\n\n\n<p><strong>METHOD<\/strong><strong>SHOW\nPHOTOS<\/strong><strong><\/strong><\/p>\n\n\n\n<p><strong>1 Remove the corn kernels:&nbsp;<\/strong>Set an ear of corn on a cutting board, and working\nfrom the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2\nor 3 more rows. Continue in this way until all the kernels are off all the\ncobs. Transfer to a large bowl.<\/p>\n\n\n\n<p><strong>2 Scrape the cob to release the creamy milk from the\ncorn:<\/strong>&nbsp;After you\nhave removed the kernels, hold one cob over the rim of the bowl of corn, and\nuse the back of the knife to rub across it, going back and forth, to release\nthe pulpy corn milk into the bowl.<\/p>\n\n\n\n<p>Repeat with all the ears. You should be able to get about 1 tablespoon of\ncorn milk per cob. The starchy liquid of the corn milk adds creaminess to the\nkernels.<\/p>\n\n\n\n<p><strong>3 Cook the corn:<\/strong>&nbsp;In a large skillet over medium heat, melt the butter. Add the onion\nand diced poblano. Cook, stirring often, for about 5 minutes, or until the\nvegetables soften. Add the corn, corn milk, cream, water, salt, and pepper.\nCook, stirring often, for 3 to 4 minutes, or until the kernels are tender.\nRemove from heat.<\/p>\n\n\n\n<p>The mixture should look creamy. If it seems dry, stir in more water, 1\ntablespoon at a time. Stir in the cilantro or parsley. Remove from the heat and\nset aside while you cook the scallops.<\/p>\n\n\n\n<p><strong>4 Prepare the scallops:<\/strong>&nbsp;Rinse the scallops under cold running water. If\nthe side muscle (the small, tough pieces of scallop that attached the scallop\nto its shell) is present, remove it with a sharp paring knife. Pat the scallops\ndry with paper towels and sprinkle with salt and pepper.<\/p>\n\n\n\n<p><strong>5 Cook the scallops:<\/strong>&nbsp;In a large skillet (preferably cast-iron) over medium-high heat, heat\nthe oil until very hot. Add the scallops without crowding them, and turn the\nheat to medium. Cook for about 5 minutes, or until they are golden brown on the\nbottom. Turn the scallops over and remove the pan from the heat.<\/p>\n\n\n\n<p>Let them rest for a few minutes to cook in the residual heat from the pan.\nThey are done when they feel firm to the touch and have a slight almost\nfrilly-looking separation on the edge of the scallop. Serve them with the\nbrowned side up.<\/p>\n\n\n\n<p><strong>6 Serve the scallops:<\/strong>&nbsp;If necessary, reheat the corn over medium heat.\nDivide the corn evenly into shallow bowls. Place 3 to 4 scallops, browned side\nup, over the corn. Sprinkle the scallops with the lime juice and cilantro or\nparsley. Serve with lime wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 15 minutes Cook time: 15 minutes Yield: 4 Servings Be sure to ask for \u201cdry\u201d scallops at your fish market; they release very little liquid and ensure a good sear in the pan, and they are free of preservatives. This recipe calls for [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,234],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4162"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4162"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4162\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4160"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}