Seared Scallops on a Bed of Red Onion and Corn


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We work all week long and when we have time, it is raining, even pouring. It is so upsetting. I hate rain. I can’t go outside and go for my jog and it puts a damper on my mood.

So what to do when it is raining??? In my house, we watched TV and do a lot of nothing;-) Me, I cook. So today I cooked a yummy onion soup for our lunch, and I fixed some Sable Breton.

This evening I wanted to add a bit of sunshine to my plate so I prepared Seared Scallops on a bed of corn and red onion.

It was quick, easy to do, yummy to my stomach and it really brightened my morose day;-)

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Ingredients for 2:

  • 6 to 8 fresh scallops
  • 3 ears of corn
  • 1/2 red onion sliced and diced
  • 4 scallions
  • 1/4 tsp of red pepper flakes
  • 1 tsp of Grill Mates Smokehouse Maple
  • 1 tsbp of  butter
  • Salt and Pepper
  1. Place the corn inside the large round mold and cover the mold with the octogonal silpat.
  2. Microwave for 4 minutes.
  3. With a sharp knife, cut the corn off the ear, and set aside.photo 1
  4. Melt 1 tbsp of butter in a frying pan, and when the butter is sizzling, add the diced onion and saute it until it turns golden.
  5. Then add the corn and saute it as well.
  6. Add the chopped scallions and saute it.photo 3
  7. Season with salt, pepper, red pepper flakes and stir.
  8. Empty the content of the pan into a plate and cover it so that it will not cool down.
  9. Rinse the scallops over running water. With a paper towel, pat them dry.
  10. Spread the Smokehouse Maple seasoning over a plate or in a bowl and dip each scallops into the seasoning to coat them with that seasoning. Set aside.photo 4
  11. In a large frying pan, melt 1/2 tsp of butter. When the butter is sizzling, sear the scallops for 1-2 minutes.
  12. Turn them and sear them the other side.
  13. Spoon some of the corn on each plate and place the seared scallops on top. Serve and Enjoy!!!

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Bon Appetit and Happy Cooking!!!

Chorizo-Flavored Corn


In the summer, corn is so abundant and so cheap that it is very tempting to serve it every day. What is not so abundant, is the recipes that I use. I have the bad habit of always cooking corn the same way. As I was browsing the shelves at my grocery store for an item I needed, I was happy to find a pack of  sliced chorizo. Are you familiar with Chorizo??? It is a spicy salami-type meat that is from Spain, very similar to pepperoni. It is a favourite of mine. I don’t get to eat it a lot though, because it is not so popular in the USA, and it is hard to find.

Since I like to spice up my corn with red pepper flakes , i thought i could substitute the red pepper with sliced chorizo. And i was right to try, it was well received by my family;-)

Ingredients for 4-6:4 corn husks, 2 tbsp of butter, 8 slices of chorizo sliced in tiny strips, 1/2 sweet onion sliced thinly, 1/4 sea salt.

Clean up the husks and place the corn into the large round mold. Cover the mold with the octogonal silpat and microwave for 5 minutes. Remove the corn from the round mold and trim the kernels off the cobb. Set aside. In a large frying pan, melt 2 tbsp of butter. When the butter is melting, add the sliced onion and cook until it becomes translucent and golden. Add the chorizo and saute it for a few minutes.

Add the kernels and stir.

Cook the corn for a few minutes. To serve, spoon it on each plate and  sprinkle some sea salt, and some fresh chives for extra colour;-) C’est tout!!!

Bon Appetit and happy Cooking!!!