More Than Just Recipes: Pan-Seared Diver Scallops with Sweet Corn Maque Choux

C'est Bon: Diver Scallops with Sweet Corn Maque Choux

In general, I’ve always felt that scallops and sweet corn complemented each other quite nicely, which ultimately inspired me to prepare the dish pictured above. To be honest, however, the specific notion of diver scallops with sweet corn maque choux struck me as a true revelation the other day, and I wondered why I hadn’t thought of this particular combination sooner. Then I googled “scallop maque choux” and found that Emeril Lagasse has already created this dish, along with a recipe. Oh well, I’m sure that Emeril wasn’t the first to think of it, either.

I will note, however, that Emeril’s recipe contains a misnomer, at least where I’m from. The recipe in question calls for eight “bay” scallops, which are actually the very tiny ones (you could easily fit four or five bay scallops into a single tablespoon). The way the recipe reads — and what I think Emeril, or his ghost writer, probably meant — was eight “sea” scallops, or eight “diver” scallops (these are the large ones, up to two ounces each, which are suitable for pan-searing or even grilling).

But while diver scallops and a bay scallops are two very specific entities, sweet corn maque choux is far more subjective. As Paul Prudhomme mentions in his seminal cookbook, “Chef Paul Prudhomme’s Louisiana Kitchen,” every Cajun household is likely to have its very own maque choux recipe. Some recipes call for heavy cream, some call for evaporated milk, some call for eggs and milk beaten to a froth, and some just require a little butter for the sauté pan. For my version, I went with the latter approach, opting to keep things light and simple for the summertime.

Sweet Corn Maque Choux Ingredients (serves four)

• Fresh corn kernels, 3 cups (four ears of corn)

• Red bell pepper, diced, 3/4 cup (about 1/2 a pepper)

• Yellow onion, diced, 3/4 cup (about 1/2 an onion)

• Chicken stock, 1 1/2 cups

• Unsalted butter, 2T + 1T

• Paul Prudhomme’s Seafood Magic, 2T

• Chives, chopped, 1/2T (optional)

Sweet Corn Maque Choux Method

1. In a sauté pan, melt two tablespoons of butter on medium heat and add the seasoning mix, stirring until the mixture becomes foamy and fragrant. Add the corn, the bell pepper, and the onion and stir well to combine. Cook for about five minutes, stirring occasionally. When a starchy brown crust begins to form along the bottom of the pan, add one cup of chicken stock to deglaze.

2. Allow the vegetables to simmer on medium-low heat, stirring occasionally. Once the chicken stock has completely reduced, add the other half cup of stock along with one tablespoon of butter. Set heat to low and stir well, until the butter and stock combine to form a glaze. Taste for seasoning, and adjust if necessary. Garnish with the chopped chives.

• • •

Pan-seared Scallop Ingredients (serves four)

• Diver scallops, twelve each (you can definitely scale this number back for an appetizer portion)

• Vegetable oil, 1T (clarified butter is even better, but perhaps less practical for the home cook)

• Unsalted butter, 2T

• Paper towels

Pan-seared Scallop Method

1. While a sauté pan heats, pat the diver scallops dry with a few paper towels. Add the vegetable oil to the pan, coating the bottom evenly. Once the oil has just begun to smoke slightly, add the scallops and reduce the heat to medium-low. Allow the scallops to sit in the pan undisturbed, while they form a golden brown crust (you can press down on the scallops to get an even browning — just don’t move them until they form their crust).

2. After about one minute, check the underside of the scallops for color. Flip them when they have become golden brown, and add the two tablespoons of butter. Baste the scallops with the butter, and cook them until they just become slightly firm when pinching them at the sides (this signifies medium-rare). Remove the scallops from pan, and plate them atop the sweet corn maque choux.