Go Back

Sausage Corn Scallops

Print Recipe Pin Recipe

Ingredients
  

  • 2 pounds scallops
  • 2 T olive oil
  • 2 T. butter
  • kosher salt and pepper
  • garlic powder
  • paprika
  • 3 sausage links sliced thin
  • ½ yellow onion chopped
  • handful of mushrooms
  • 4 ears corn kernels removed from cob (or I subbed frozen this time)
  • 4 cloves garlic chopped
  • ¾ cup white wine
  • ½ cup heavy cream
  • ½ cup shredded parmesan cheese
  • fresh chives and rosemary chopped

Instructions
 

  • Season scallops with salt, pepper, garlic, paprika.
  • Heat 1 T. olive oil and 1 T.butter in cast iron skillet on medium high.
  • Cook scallops just a few mins each side to brown and remove to a plate.
  • Add the sausage and cook.
  • Add rest of the butter and oil.
  • Add onions and mushrooms
  • Sautee 5 mins.
  • Add corn and garlic.
  • Cook 5 mins.
  • Add wine and 1/2c. water.
  • Add heavy cream and parmesan and let it warm through while you return scallops to the pan.
  • Top with chives and rosemary.