Pan-Seared Scallops with Goat Cheese Quiche

Today was another one of those days where the missus wanted to venture to the fish market. Those are pretty rare. She had her mind set on some scallops, so scallops it was. Luckily, they weren’t as cleaned out as the last time we went. Although, I kind of wished they had been out of scallops because the sea bass looked amazing and even my wife mentioned that it came in a close second to her yearning for scallops.

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GOAT CHEESE AND CORN QUICHE

  • 2 tbsp unsalted butter
  • ½ cup onion, diced small
  • 8 oz. frozen corn
  • ¼ cup half-and-half
  • 1½ tsp cornstarch
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • Dash of nutmeg
  • 4 oz plain goat cheese
  • 2 large eggs
  • 1½ tbsp chives, chopped
  • ¼ cup shredded Parmesan cheese

Preheat oven to 350 degrees F. In a large pan, melt butter over medium heat. Add onion and cook for 3 minutes. Add corn and cook until tender. Add half-and-half and scrape bottom of pan to incorporate. Turn off heat. Add cornstarch, sugar, salt, pepper, nutmeg, and goat cheese. Stir vigorously to incorporate fully. In a small bowl, beat eggs. Add eggs to corn mixture. Stir to incorporate and add chives. Pour mixture into a 1- or 2-quart casserole dish. Top with Parmesan cheese. Bake for 35 minutes, or until firm and golden brown.

Once the quiche has about 12 or 15 minutes left…

PAN-SEARED SCALLOPS

  • 8-10 large fresh scallops
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • ½ cup white wine

Rinse scallops thoroughly in cold water and pat dry with a paper towel. [Note: They need to be pretty dry to sear properly] Season with salt and pepper to taste.

In a large pan, heat olive oil over high heat until just steaming. Place half of the scallops and cook for 2 minutes a side, flipping only once. Remove first batch from pan when done and leave to rest on a plate. Cook second batch the same way (two minutes a side over high heat). When done, remove scallops from pan and set aside. Add butter and wine to deglaze pan. Whisk sauce over high heat and reduce to desired thickness.

Serve sauce over scallops with wedges of quiche (when done baking, of course).

Makes 2 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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