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These blackened scallops with coconut creamed corn are the perfect balance of smoky heat, creaminess, and fresh sweetness all on one plate. It's so elegant that it'll make you forget you're not dining at a fancy restaurant.
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What makes this dish special
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. I, on the other hand, am still trying to soak up every last bit of summer. 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 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!
Ingredients
- Chipotle: The chipotle adobo juice adds heat with sweet and tangy notes in the salsa.
- Coconut milk: Creates the creamy base for the corn. Use full-fat coconut milk for the best results.
- Corn: When combined with coconut milk, the corn creates a base that showcases all the other flavors. If fresh corn isn't available, use frozen or canned corn.
- Scallops: Their mild flavor allows them to absorb the bold blackening spices while still maintaining their delicate character. Their premium quality elevates this from a side dish with protein to an elegant, restaurant-worthy main course.
Substitutions and variations
- Protein: Try this recipe with shrimp, salmon, or chicken instead of scallops.
- Toppings: You can add additional toppings such as pickled onions, crispy shallots, or fresh scallions.
Recipe
Blackened Scallops with Coconut Creamed Corn
Ingredients
Chipotle avocado tomato salsa
- 1 avocado diced
- 2 tomatoes diced
- ¼ cup chopped cilantro
- ¼ cup finely chopped red onion
- juice of ½ lime
- 1 teaspoon canned chipotle adobo juices
- salt and pepper
Coconut creamed corn
- 1 tablespoon butter
- 2 corn on the cob shucked
- 1 tablespoon flour
- ¾ cup coconut milk
- ¼ cup grated parmesan
- salt and pepper
Blackened scallops
- 2 tablespoons butter
- 1 pound scallops
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- chopped cilantro for garnish
Instructions
- Make chipotle avocado tomato salsa. Combine avocado, tomatoes, cilantro, red onion, and juice of ½ lime. Open canned chipotle and mix in 1 teaspoon of just adobo juices. Season with salt and pepper and set aside.
- Melt butter in a saute pan over medium-high heat. Add corn and cook until slightly charred, about 3-4 minutes. Add flour and stir to coat corn. Add coconut milk and parmesan, stirring to combine. Reduce heat to low and simmer for 3-4 minutes or until thickened. Season with salt and pepper and keep warm.
- Pat dry scallops and remove side muscle. Combine seasoning mixture including paprika, oregano, cayenne, cumin, salt, black pepper, and onion powder. Season both sides of the scallops generously with seasoning mix.
- Heat butter in medium saute pan over medium-high heat. Lay scallops in an even layer and cook until seared and blackened, about 3-4 minutes. Flip and cook until blackened and firm. Remove from heat.
- Transfer corn to serving platter and place scallops on top. Spoon salsa on top and finish with chopped cilantro. Serve immediately.
Notes
Step-by-step instructions
Step 1: Make salsa
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 them together with the canned chipotle, and season with salt and pepper.
If you prefer a mild salsa, you can omit the chipotle. On the other hand, if you love spice, go ahead and add an extra pepper or two.
Let the chipotle avocado tomato salsa sit while you prepare the remaining ingredients.
Step 2: Cook corn
Next, make the coconut creamed corn. I always thought traditional creamed corn was one of the unhealthiest ways to prepare corn. All of that butter, heavy cream, and cheese takes 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. Plus, it's still just as easy to prepare!
Ideally, you want to use fresh corn; however, if it's not available, you can substitute it with canned corn or frozen corn. If using frozen, use it straight from the freezer.
Step 3: Prepare scallops
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. This Cajun spice mixture is my go-to, and it never fails me (have you seen my Cajun blackened fish or blackened chicken and strawberry salad?)
Heat oil in a stainless steel pan or cast iron over medium-high heat, lay the scallops in an even layer, giving them plenty of space. Continue to cook until seared and blackened, flipping them over halfway.
Recipe 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. Patting them dry beforehand to soak up the excess water helps produce a beautiful crust later on.
Plate your bowls with the coconut creamed corn, blackened scallops, and salsa. Now grab a fork and get a big mouthful of all that goodness.
These blackened scallops with coconut creamed corn were even better than I had expected. The crunch from the salsa with the creaminess of the corn and the spiciness of the scallops go together so well. With this dish, I might just be ready to say goodbye to summer.
For another amazing seafood bowl, check out this salmon shawarma bowl!
Make-ahead and storage
- Make-ahead: The salsa can be made 1 hour ahead. You can season the scallops ahead of time, but they are best cooked fresh.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
Frequently asked questions
Fresh scallops should smell like the ocean (not fishy), have a translucent appearance, and feel firm to the touch. Avoid scallops that look milky white or have a strong fishy odor. Dry-packed scallops are preferred over wet-packed for better searing.
The most common issue is excess moisture. Pat scallops completely dry and let them sit uncovered for 10-15 minutes before cooking. Also, don't overcrowd the pan and make sure your pan is hot before adding the scallops.
Use a stainless steel or cast iron pan, make sure it's properly heated, and don't move the scallops until they're ready to flip. A properly seared scallop will release easily from the pan.
More shellfish recipes
Looking for more dishes featuring shellfish? Try these:
Michele says
This looked so interesting and a new way to prepare scallops. So glad I tried this recipe! The slightly spicy blackened scallops with the creamy rich corn and the cool acidity of the salsa all combined to make this a restaurant-worthy meal. I can’t wait to impress people at our next dinner party.
Cherry on My Sundae says
This makes me so happy to hear! Thank you so much for giving my recipe a try!