Maque Choux with Spiced Scallops

This just may be your go-to side dish for the summer. A classic sauté from Cajun country, it is sweet and spicy with every bite.

Makes 6 servings

1/4 cup butter
3 tbsp corn oil
3 cups fresh corn, cut from cobs
1 cup onion, finely chopped
2 cups bell pepper (mixed colours, preferably), finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp minced garlic
salt, to taste
1 1/2 cups chicken or vegetable stock
1/2 cup light cream
1 tsp hot sauce, optional - for garnish
1/4 cup fresh basil, chopped for garnish
30 fresh sea scallops
olive oil, for frying
Cajun seasoning blend

DIRECTIONS

1. Press each side of each scallop into the Cajun seasoning and set aside on a platter while you prepare the maque choux.
2. Melt butter and oil in a medium-sized skillet over medium high heat.
3. Add the corn, onion, jalapeño and chopped bell peppers. Season with salt and dried seasonings.
4. Sauté until fragrant and onions have become slightly translucent. Add garlic, stock and cream.
5. Cook the vegetable mixture until slightly thickened.
6. Meanwhile, heat a large heavy skillet (preferably cast iron) over medium-high heat. Add a few tablespoons of oil to the pan and as soon as it starts to smoke a little, add the scallops. Allow a good crust to form on one side (about 2 minutes) before turning and searing the other.
7. Finish the maque choux with a few dashes of hot sauce, top with fresh basil and the seared scallops. Serve immediately.

Like this recipe? Why not try one of these as well?

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