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Cornmeal-Crusted Scallops With Corn Relish


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  • 4 teaspoons olive oil
  • 1 1/2 cups corn kernels
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup chopped red onions
  • 1/2 cup chopped seeded tomatoes
  • 1 tablespoon white wine vinegar
  • 4 teaspoons minced fresh cilantro
  • 1 firm-ripe avocado peeled, seeded, and cut into small dice
  • 24 sea scallops - (abt 1 lb) tough side mussels
  • removed and patted dry
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 large eggs
  • 1 tablespoon water
  • 6 teaspoons Essence more for dusting (see Bayou Blast recipe)
  • 1 cup masa harina
  • 1/2 cup all-purpose flour
  • Vegetable oil as needed
  • Chopped fresh herbs for garnish


Servings 4


Step 1

For the Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.

In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving.

For the Scallops: Lightly season both sides of the scallops with salt and pepper. In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence. In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence. One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly.

In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees. Add the scallops in batches and cook until golden brown, about 2 minutes. Transfer to paper towels to drain and lightly season with Essence. Divide the corn relish among 4 plates and arrange 6 scallops on top. Garnish with the chopped herbs and serve immediately.

This recipe yields 4 servings.

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