Sweet Corn and Scallop Fried Rice
Sweet and Crunchy Sweet Corn Meets Tender Scallops! A Delicious Sweet Corn Scallop Fried Rice Recipe
Hello everyone! There’s a seasonal ingredient I eagerly await every year around this time: sweet corn! Today, I’m sharing a simple yet incredibly delicious fried rice recipe featuring sweet corn and succulent sea scallops. The delightful burst of sweetness from the corn kernels combined with the tender, melt-in-your-mouth scallops creates a truly special dish. Give this easy and elegant fried rice a try!
Ingredients- 1.5 cups cooked rice (warm)
- 1 cup sweet corn kernels
- 8 large sea scallops
- 4 asparagus spears
- 3-4 cloves garlic
- 2/3 Tbsp amino soy sauce (or regular soy sauce)
- Olive oil (for cooking)
- Salt (to taste)
- Black pepper (to taste)
- 1 Tbsp white wine
- 1 tsp butter (optional)
Cooking Instructions
Step 1
First, prepare the sweet corn. Remove the husks and carefully cut the kernels off the cob using a knife. This ensures you retain that wonderful ‘pop’ in every bite.
Step 2
If using frozen scallops, it’s best to thaw them slowly in the refrigerator. Avoid thawing them quickly at room temperature or in the microwave, as this can affect their texture.
Step 3
Once thawed, gently rinse the scallops under cold water. Then, pat them dry and marinate them for about 10 minutes with a pinch of salt, a dash of black pepper, and 1 tablespoon of white wine. This step helps to remove any fishy odor and adds a subtle flavor.
Step 4
Wash the asparagus spears thoroughly. Trim off the tough, woody ends at the bottom. You can then lightly peel the stalks with a vegetable peeler for a more tender texture.
Step 5
Cut the prepared asparagus into bite-sized pieces, about 1 to 2 cm long. This ensures they cook evenly with the other ingredients.
Step 6
Thinly slice the garlic cloves. Slicing them into thin pieces, or ‘mincing’, will release more flavor as they sauté.
Step 7
Heat a generous amount of olive oil in a pan over medium heat. Add the marinated scallops and sear them quickly on each side until lightly golden brown. Be careful not to overcook them, as they can become tough. The goal is to just sear the outside.
Step 8
Remove the seared scallops from the pan and let them cool slightly. Once cooled enough to handle, cut them into bite-sized pieces (usually 2-3 pieces per scallop). This makes them easier to incorporate into the fried rice.
Step 9
In the same pan (or a clean one), add a little more olive oil and heat over low to medium-low heat. Add the sliced garlic and sauté gently until fragrant and lightly golden. Be careful not to burn the garlic.
Step 10
Once the garlic is fragrant, add the sweet corn kernels and the chopped asparagus to the pan. Stir-fry until the vegetables are tender-crisp, retaining some of their satisfying crunch.
Step 11
Season lightly with a pinch of salt and black pepper. Remember that the scallops and soy sauce will add more saltiness later, so it’s best to under-season at this stage.
Step 12
Add the warm cooked rice to the pan. Use your spatula to break up any clumps of rice and stir-fry everything together until the rice is well combined with the vegetables. Continue to stir-fry for a few minutes to ensure the rice grains are heated through and coated with flavor.
Step 13
Pour the amino soy sauce (or regular soy sauce) around the edge of the pan and stir-fry it into the rice. Cooking the soy sauce briefly at the edge of the pan helps to caramelize it slightly, adding a deeper flavor profile.
Step 14
Finally, add the cut scallops back into the pan and toss gently to combine for another minute. If you like, you can add 1 teaspoon of butter at this stage for extra richness and a silky smooth finish. Stir everything together until just combined, and your delicious Sweet Corn and Scallop Fried Rice is ready to serve!
