Seared scallops nestled in a bed of sweet corn and poblano chiles are perfect for warm summer nights. Invite some friends pour a glass of crisp white wine and watch the fireflies.
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How to Bake Scallops with a Golden Brown Crust like a Restaurant Chef
Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She is also a food photographer.
July in New England is the season when everything gets better with corn and that includes seafood.
Seared scallops on a bed of creamy corn with poblano chiles borders on fancy food which belies how quick and easy it is to make. Creamed sweet corn underscores the sweetness of the scallops while slightly spicy poblanos with cilantro provide the contrast.
