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Seared Bay Scallops †with Sweet Corn Maque Choux

  • Yield: 4 appetizer, or 2 main course, servings


  • 4 tablespoons unsalted butter
  • 3 1/2 cups corn kernels (about 4 fresh ears)
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon minced garlic
  • 1 cup heavy cream
  • 8 bay scallops
  • 1/2 teaspoon ground white pepper
  • 16 sage leaves, quickly fried, optional garnish


  • To make the Corn Maque Choux, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the corn, onions, green and red bell peppers, 1 teaspoon of the salt, and the cayenne pepper. Cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute. Add the cream and continue to cook until the cream has reduced and the corn is tender, about 5 minutes. Remove from the heat and cover to keep warm.
  • Season the scallops with the remaining 1/2 teaspoon salt and the white pepper. Melt the remaining 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat. Add the scallops and sear until just cooked through, about 2 minutes per side.
  • Divide the Corn Maque Choux among 4 plates, and top each with 2 scallops. Serve immediately, garnished with fried sage leaves, if desired.