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Seattle, WA.


Fried Corn w/Scallop Butter

Seattle’s Best



  • 4 ears of sweetest corn available, shucked and cut in half
  • 8 scallops (U-10s are ideal)
  • Corn oil (or other oil) for deep frying
  • Olive oil grape seed oil
  • 2 shallots peeled
  • 2 jalepenos, or other fresh peppers
  • 1/2 bunch chives, finely diced
  • 1/2 bunch basil
  • 1/4 bunch fresh mint leaves
  • 2-4 ounces chicken stock or water
  • 1/4 lb. butter
  • 1 tsp smoked paprika
  • salt and pepper


Begin by preheating a deep fryer to 350 degrees. Clean ears of corn, leaving kernels intact, and cut each cob in half. Meanwhile, clean, dry, and salt and pepper scallops. Sear the scallops in very hot grape seed oil in a saute pan (no more than one minute per side). Remove from pan and cut into 1/2 inch dice. In the same pan, saute julienned chilies such as jalapeno or cayenne. Reserve peppers. Cut corn in half and place in deep fryer for two minutes. At the same time, deglaze scallop pan with a bit of stock or water. Add cold butter to bring the sauce together and fold in diced shallot, scallop, chive, and smoked paprika. Remove fried corn from fryer and season with salt and pepper. Pour scallop butter over top and garnish with roughly torn basil and mint.

Yield: 4 servings

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