Monday, March 31, 2008

Sautéed Scallops with Sweetcorn Salsa


...And yet another recipe from Gordon Ramsay Fast Food. I know, I know - I keep raving about it. But really, everything works out so well! And this little dish, wow - it was so easy and quick to make, and so flavorful! I know I'll be making this again - possibly substituting shrimp for the scallops, I bet that will work out nicely as well.

Sautéed Scallops with Sweetcorn Salsa
Serves 4 as a starter

4 large scallops
1/2 tsp curry powder
pinch of sea salt
olive oil

300 g sweetcorn (fresh, or frozen and thawed)
150 g cherry tomatoes
1 small red chili
1 small red onion
1 tbsp sesame oil
the juice of 1 lime
light soy sauce
sea salt
black pepper
fresh coriander

Finely chop the onion and chili, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, lime, a splash of soy sauce, salt and pepper. Hold back the coriander for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface.

Meanwhile, heat the salsa - it will just take a minute - and add the coriander. Divide on four plates, and top with the scallops.

Recipe in Swedish:
Pilgrimsmusslor med majssalsa


Anonymous said...

Jeeeeeez that sounds SO great!

Anonymous said...

That looks amazing! I love scallops and the flavor of the scallops and the corn would just meld so well!

Anonymous said...

Scallops are simply the best! And I love sweetcorn too, so I'm really looking forward to this combination. In fact, I'm going to make it this week from some of my fresh-frozen corn in the deep freeze.

I use corn a lot in recipes because it's one of the only vegies my hubby likes, but I don't trust the corn in the supermarket. It's been sprayed so heavily. Instead I buy corn in huge amounts in season from farmers I know at the farmers' market, barely blanch it, cut it off the cob and freeze a gazillion 1-cup packets for later use. It almost approximates fresh corn, it's so tasty! and works great in any recipe -- even fresh salsas.

thepassionatecook said...

this sounds amazing. i love scallops and don't eat enough sweetcorn - a perfect recipe for me!

FamiljenFriluft said...

This sounds amazing and the picture is great too (as always). I REALLY have to try this.

HennHouse said...

You could be a food photographer--your photos are always so beautiful!!

Anonymous said...

Oj vilken bra matblogg hit kommer jag återkomma.

Rhonda said...

Hi Anne!

I stumbled across your blog when I was looking for a recipe for crispy pork chops. I found yours from back in November 2005 and tried them - they were great!

On my blog, I posted about them and gave a link your recipe. Was that ok? I have bookmarked your blog and will have to take some time soon to see what other tasty dishes you talk about.
Oh, my blog I posted your recipe on was

Thanks so much for sharing!

Anne said...

Tesse, I'll make it for you some time. :)

Dianne, they really do work well together!

Exuberantchef - thank you, that's a great tip! We don't really get much local corn, or I'd follow your idea!

Johanna - I came at it from the other point of view really, I love corn but don't eat scallops all that much! :)

Jesper, Hennhouse, Joakim, thank you!

Rhonda, that's perfectly ok! :) Glad they turned out well for you, and now I'm off to check out your blog :)

Nina Timm said...

How odd is this, I made the same thing last night....