Ingredients:

• 3 cups of fresh or frozen corn
• 1/2 jalapeno minced (remove seeds if you prefer it less spicy)
• 1 large shallot minced
• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 cup cream
• 3 cups fresh spinach
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup grapeseed or vegetable oil
• 24 scallops

Let’s Cook!

Creamed Corn

Completely melt the butter over medium heat then toss in the minced shallots. Cook your shallots for about a minute then add your minced jalapeno. Cook the veggies until tender, then add your flour and stir until all the lumps are gone. Next, add your milk, cream, and season with 1/2 tsp salt and 1/4 tsp pepper. Fold in your corn and let cook over medium-low heat for 5 minutes. Finally, drop in your spinach, turn the heat to low, and stir until all the spinach is completely wilted.

Scallops

Using a paper towel, pat down your scallops. We do this to get rid of the excess moisture so that the scallops will brown properly. Season both sides of the scallops with the remaining salt and pepper.

Add the 1/2 the oil to a large skillet and heat over medium-high. Once the oil is nice and hot, add 1/2 the scallops. Let them cook undisturbed for 2 minutes, flip and let cook for another two minutes. Repeat for the remaining scallops.

Let’s Eat!

Plate a generous portion of the creamed corn then lay the scallops right on top. Sprinkle with sea salt and parsley and dig in!