Okay, so I know that after Labor Day, everyone is ready for summer to end and for fall to begin. Pumpkin desserts and all things cinnamon-spiced start appearing everywhere; even Starbucks started selling their pumpkin lattes already! I, on the other hand, am still trying to soak up every last bit of summer. If you see an Asian girl wandering around the farmers market in Pasadena with bags full of peaches, tomatoes, and corn, that’s probably me. This is most likely my last summer recipe for the season, but I like to think I saved the best for last. These Cajun blackened scallops with coconut creamed corn are just one of those easy to prepare but crazy delicious meals. Served with a chipotle avocado tomato salsa, you better believe that this is jam-packed full of flavor!
Serves 2-3
45 minTotal Time
Save RecipeIngredients
- 1 avocado, diced
- 2 tomatoes, diced
- ¼ cup cilantro, chopped
- ½ cup red onion, finely chopped
- juice of 1 lime
- 1 tsp canned chipotle in adobo juices
- salt and pepper
- 1 tbsp butter
- 2 corn on the cob, shucked
- 1 tbsp flour
- ¾ cup coconut milk
- ¼ cup grated parmesan
- salt and pepper
- 1 tsp oil
- 1 bell pepper, diced
- 1 tbsp oil
- 1 tbsp butter
- 1 lb scallops
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp cayenne
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp onion powder
- chopped cilantro for garnish
Instructions
- Make the chipotle avocado tomato salsa. Combine 1 diced avocado, 2 diced tomatoes, ¼ cup chopped cilantro, ½ cup finely chopped red onion, and juice of 1 lime. Open the canned chipotle and mix in 1 tsp of just the adobo juices with the salsa. Toss everything together and season with salt and pepper. Set aside.
- Melt 1 tbsp butter in a saute pan over medium-high heat. Add the corn and cook until slightly charred, about 3-4 minutes. Add 1 tbsp flour and stir to coat the corn. Add ¾ cup coconut milk and ¼ cup grated parmesan. Reduce heat to low and simmer for 3-4 minutes or until the corn has thickened. Season with salt and pepper. Portion the corn into 2 or 3 bowls and keep warm.
- Wipe the pan clean and heat 1 tsp oil. Add the diced bell pepper and cook until softened and slightly charred, about 5 minutes. Remove from heat and top the creamed corn with the bell peppers.
- Pat dry the scallops and remove the side muscle. Combine the seasoning mixture including 1 tsp paprika, ½ tsp oregano, ½ tsp cayenne, ½ tsp cumin, ½ tsp salt, ½ tsp black pepper, and ¼ tsp onion powder. Season both sides of the scallops generously with the seasoning mix.
- Heat 1 tbsp oil in the same saute pan over medium-high heat. Lay the scallops in an even layer and cook until seared and blackened, about 3-4 minutes. Flip the scallops over and cook until blackened and firm. Remove from heat and top the coconut creamed corn with the scallops. Serve with salsa.
**Helpful tips and common mistakes
Just recently I started paying attention to the advertisements to the local markets and realized that I was missing out on all of the special sales! The Sprouts market nearby has a sale every weekend that I was clearly not taking advantage of. It just so happened that the previous weekend was a seafood sale. Scallops were only $7.99 per pound and large jumbo shrimp were only $6.99! I had to jump at the opportunity and buy some for myself.
I thought the best way to prepare these scallops was to highlight some of summer’s great harvest before they were all gone. Freshly shucked corn with a little bit of coconut milk, a refreshing salsa, a squeeze of lime juice, and some Cajun seasonings and voila, you have one delicious meal.
This blackened scallops dish comes together quickly so let’s start by preparing the salsa. Chop up some tomatoes, avocado, cilantro, and red onion, toss it together with the canned chipotle and season. Let the chipotle avocado tomato salsa sit while you prepare the remaining ingredients.
Next, make the coconut creamed corn. I always thought traditional creamed corn is one of the unhealthiest ways to prepare corn. All of that butter, heavy cream and cheese take away from the natural sweetness of the corn! By adding just coconut milk and a touch of parmesan, this version of creamed corn is much healthier but still delicious.
Roast some bell peppers, wipe the skillet clean, and get ready to cook the scallops. Make sure to pat the scallops dry to get a nice crust. Season both sides with a generous amount of the seasoning mix and saute on a saute pan over medium-high heat until seared and blackened.
Just a handy tip: when you purchase the scallops, pat them dry immediately and lay them on a plate until you’re ready to cook them. In most cases, the scallops were previously frozen or sitting on a pile of ice. By patting them dry beforehand, this will save you a step later on and produce that beautiful crust.
Plate your bowls with the coconut creamed corn, roasted bell peppers, blackened shrimp, and salsa. Now grab a fork and get a big mouthful of all that goodness. These scallops were even better than I had expected. The crunch from the salsa with the creaminess of the corn and spiciness of the scallops go together so well. With this dish, I might just be ready to say goodbye to summer.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.