FATHER'S DAY GIFT GUIDE 🍳

 

When we’re cooking outside at the grill, the last thing we want is to run indoors to prep or cook elements of a meal. This recipe is cooked, start to finish, at the grill, pairing a hot fire with a Field Skillet. It’s also the perfect dish to cook when breaking in your new DIY Konro.

Nothing sears scallops better than a hot cast iron skillet, but you’ll only get that perfectly browned crust when using dry-packed scallops, which have the added bonus of a sweeter, fresher flavor than their wet-packed counterparts.

Recipe: Seared Scallops with Grilled Creamed Corn

Yield: 4 servings

Instructions

1.

Prepare a medium-hot grill (if using a homemade konro, fill 1 chimney with lump charcoal or charcoal briquettes). Arrange the corn on the grill grate and grill, turning occasionally, until the kernels are charred in spots, 8 to 10 minutes. Transfer to a rimmed baking sheet and, when cool enough to handle, cut the kernels from the cobs (you should have about 4 cups of corn).

2.

Heat a No.10 Field Skillet over the grill grates for a couple of minutes. Add the butter. Once the butter has melted, add the flour. Whisk gently until well combined and foamy, 1 to 2 minutes. (If the roux browns too quickly, remove the skillet from the heat and keep whisking.)

3.

Slowly whisk in the milk and creme fraiche, bring to a simmer, and cook until thickened, 2 to 3 minutes. Stir in the corn and season to taste with salt, pepper, and cayenne, if using. Set aside while you cook the scallops.

4.

Pat the scallops dry with paper towels and season with salt. Heat a No.10 Field skillet over the grill grates for a few minutes, then add the grapeseed oil. When the oil shimmers and a few wisps of smoke appear, add the scallops and cook until well browned on the bottom, about 3 to 4 minutes. Using a slotted spatula, flip the scallops over and continue cooking until warmed through, 1 to 2 minutes longer.

5.

To serve family style, top the creamed corn with the scallops and garnish with chives. Otherwise, divide the creamed corn among plates, top with the scallops, and garnish with chives. Serve.