Pan-seared scallops, creamed corn and fleur d’ail vinaigrette

Pan-seared scallops, creamed corn and fleur d’ail vinaigrette


  • 300 g (10.5 oz.) fresh scallops
  • 15 ml (1 tbsp.) vegetable oil
  • 30 ml (2 tbsp.) butter

Creamed corn

  • 1 small onion, minced
  • 30 ml (2 tbsp.) butter
  • 500 ml (2 cups) whole kernel corn, fresh or frozen
  • 500 ml (2 cups) milk
  • Espelette pepper to taste


  • 15 ml (1 tbsp.) fleur d’ail, minced
  • 15 ml (1 tbsp.) white wine vinegar
  • 30 ml (2 tbsp.) vegetable oil
  • Salt


  • Melt 15 ml (1 tbsp.) of butter in a saucepan and sweat the onion. Add the corn and milk. Simmer, uncovered, for 20 minutes.
  • Place this mixture in a blender, adding 15 ml (1 tbsp.) of butter.
  • Season to taste with salt and Espelette pepper.


  • Combine all the ingredients and set aside.


  • Dry the scallops with a paper towel. Lightly season them on all sides. Pour the vegetable oil into a large, very hot skillet, then add the scallops. Caramelize for 4 minutes or until they are nicely browned. Turn the scallops over and add the butter. Baste the scallops with the foaming butter to finish cooking. The scallops should still be soft to the touch in the centre.
  • In a bowl, place the scallops over the warmed creamed corn, and top with the fleur d’ail vinaigrette.