We have a wonderful little restaurant here in Virginia called The Leaping Lizard Cafe. It’s a small place, set back in a wooded area, and easy to miss. It was featured on an episode of Diners, Drive-Ins, and Dives. Their food looks and tastes like something you’d get at a fine dining experience in any big city, but in a slightly more casual setting. They feature fresh, local ingredients on their seasonal menu, and have their own garden and chickens out back.
One of my favorite things to order at The Leaping Lizard (when it is on the menu) is their Scallops and Creamed Corn with Vegetables. I wanted to try a version of this at home, since my budget won’t let me eat at The Leaping Lizard every night.
The scallops and corn both take on a sweet flavor when cooked correctly, and the added tomatoes add that bite of acidity the dish needs. I added some shrimp as well, since I actually prefer them to scallops, and they worked really nicely in the dish, since it is already so buttery. If you wanted, you could make this dish with only scallops or only shrimp.
If corn isn’t in season, you could opt to use some frozen corn instead. Go for the white corn over the yellow corn, which tend to have larger plastic-y kernels that just don’t work as well for creamed corn in my opinion. My version creates a very chunky creamed corn, but you could puree all of the kernels instead if you want a completely smooth creamed corn.
I think my version is as tasty as the inspiration dish I often order at The Leaping Lizard, though they do also drizzle with some kind of spinach reduction that I haven’t been able to replicate… and it is the bomb dot com. Still, even without the added drizzle, this dish is super fresh and tasty.
Here’s the printable. Give it a try and let me know what you think!
A sweet entree filled with delicious flavors of seafood, summer vegetables, and butter.
- 6 large scallops
- 10-12 medium shrimp
- 3 Tablespoons butter
- 3 ears corn
- 1/2 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 5-10 cherry tomatoes, sliced in half
- salt, to taste
- 1 stalk celery (optional)
- Cut corn kernels off ears and add to a small pot with 1 Tablespoons butter, cream, and broth. Bring to a simmer, cover, and cook about 10 minutes.
- While corn is cooking, melt remaining 2 Tablespoons of butter in a pan over medium-high heat. Add scallops and shrimp and cook by spooning melted butter over top until shrimp is pink and scallops are lightly browned on both sides.
- Remove scallops and shrimp from pan and add halved tomatoes. Cook until just warmed through and remove from heat.
- When corn is soft, add all liquid and about 1/2 of the corn to a blender or food processor. Blend until smooth and re-add to the remaining corn. If you like a looser creamed corn, add a bit more broth. If you like a smooth creamed corn, blend all of the corn instead of leaving whole kernels. Add salt to taste.
- To plate, split the corn equally on two plates. Top each with half of the scallops, shrimp, and tomatoes. Use a peeler to add some shreds of celery over top for added crunch (optional).
If you love seafood, here are a few other recipes you can try out…