| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Handful fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 shallot, chopped
- 1 tablespoon butter
- 2 cups heavy cream
- 6 ears corn, kernels cut from the cob
- Sugar
- 2 tablespoons chopped fresh basil
- 2 tablespoons canola oil
- 12 large (U-10) dry scallops
- 1 to 2 thin slices prosciutto, baked on a baking sheet until crispy
Instructions
- For the basil oil: Place the basil into the oil and set aside to infuse.
- For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
- For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
- To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 950 |
| Total Fat | 84 g |
| Saturated Fat | 34 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 18 g |
| Cholesterol | 191 mg |
| Sodium | 440 mg |
Reviews
This dish is phenomenal! I knew when I saw this on FNS my boyfriend would love it, and he did! I love Dom and Chris, but Michele is proving herself with this one. If for some reason she doesn’t win, she should at least get a Cooking Channel show