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Seared Scallops with Creamed Corn

Serves 2

Juicy scallops are the ultimate seafood treat and combined with the deliciously creamy and sweet creamed corn, this dish certainly won’t disappoint.

Quick and simple to make, tantalise the senses with vibrant colour, divine smells, and bursts of flavour that come only from beautifully fresh Buy West East Best ingredients.

Perfect for a date night, dinner party, or whenever you want to impress or shellabrate!




200g (2 cups) green beans, trimmed and halved

2 tbsp olive oil

half a red onion, finely diced

100 g (1 cup) corn

1 tbsp double cream

1 tsp stock concentrate

125 ml (1/2 cup) water

6 scallops, cleaned

10 cherry tomatoes, halved

2-3 sprigs parsley

2-3 sprigs thyme



Over a pot of boiling water, steam beans for 10-15 minutes (until just tender with a little bite to them). 

Meanwhile heat 1 tbsp olive oil in a medium-sized pan over a medium heat. Add the diced onion and sauté for 3-5 minutes until soft and translucent. Add corn, double cream, stock concentrate and water. Bring to the boil and allow to simmer for 5 minutes.

Remove from heat and using a handheld mixer, blend until desired consistency. Set aside.

Heat a griddle pan with a drizzle of oil until hot. Season scallops and arrange them in the pan. Cook for about 1 minute then turn and cook for a further 30 seconds.

To serve, dollop the creamed corn onto a plate and arrange the scallops, green beans, and tomatoes on the top.

Garnish with herbs and enjoy!




Far West Scallops

Trandos Farms Corn and Green Beans

Brownes Dairy Cream

QPI Tomatoes, red onion and parsley

From Woolworths and Coles