Pan Fried Scallops with Roasted Corn and Hatch Chile Cream Sauce

By Your Market District Chefs

Serves: 4
Prep Time: 45 min.
Chill Time: 30 min.


Preheat grill to medium-high (375°F). Grill corn for 10-15 minutes, turning every few minutes, until charred. Cool slightly and use a knife to remove kernels from the cob. Place in a medium bowl; add peppers, lime juice, salt and pepper. Cover with foil to keep warm. 

Place chiles in a food processor and pulse to purée. Transfer to a small sauce pan and add remaining sauce ingredients; set over low heat. Combine cornmeal, salt and pepper in a shallow dish. Heat half of the oil in a heavy skillet over medium-high heat. Dredge scallops into cornmeal mixture and pan-fry (in 2 batches or use 2 skillets) for 3 minutes per side, until flesh is firm and no longer opaque. Serve scallops immediately alongside warmed sauce and roasted corn. Makes 4 servings based on 5 scallops, 1/4 cups sauce and 3/4 cup corn.

*Roasting Chiles:
Heat grill to medium-high heat (375°F). Grill and char chiles on all sides, about 10-15 minutes. Once blackened, transfer to a bowl and cover with plastic wrap; let sit for 10 minutes to loosen skins. Wearing food-handling gloves, peel off charred skin, slit them down the middle and remove seeds. 

Nutritional Information (Per serving):

Calories 610, Fat 39g, Sat Fat 16g, Trans Fat 0.5g, Cholesterol 125mg, Sodium 1280mg, Total Carbohydrate 44g, Fiber 4g, Sugars 10g, Protein 27g, Vitamin A 25% DV, Vitamin C 80% DV, Calcium 6% DV, Iron 10% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.