My recent trip was what made me dream up Scallops with Cajun Corn Relish.
I recently got back from a Disney World trip and was inspired by SO much of the food at the Epcot Flower and Garden Festival.
I know I had a corn relish with sausage in it, but wasn’t quite remembering the of the rest of the dish.
This was cooked on my Blackstone griddle, just because of the large cooking space.
You could make this easily in two skillets on the stove.
How to Make Scallops with Cajun Corn Relish
For the relish you’ll need half a pound of andouille sausage, a red pepper, jalapeno, and 3 ears corn on the cob.
Carefully cut the kernels off of the corn and into a bowl.
I have one of these handy dandy corn scrapers to make this job super easy!
Click the picture to order one from Amazon!
Dice the sausage, red pepper, and jalapeno and put it all into the bowl with the corn.
Add a Tbsp of cajun seasoning, kosher salt, and pepper as well.
Pat the scallops dry pretty well, this will help create a nice sear when we cook them.
Also check the sides of the scallops and remove the muscle band if needed.
Then put 1/4 cup flour in a bowl with another Tbsp cajun seasoning, kosher salt, and pepper.
Toss the scallops with the seasoned flour and shake off any excess flour, leaving a thin coating on each scallop.
Now would be the time to preheat either a skillet or the Blackstone over medium high heat.
Once preheated add some oil and the corn relish first.
This will cook for 8 to 10 minutes, flipping and tossing a few times.
If cooking on the stove, start preheating another skillet over medium high heat for the scallops towards the last few minutes of the corn relish cooking.
Add more oil to either the skillet, or an empty space on the Blackstone griddle and the scallops.
These scallops cook very quickly, like a minute or two per side.
Serve Scallops over top of the Cajun Corn Relish and enjoy!
You could squeeze some fresh lime juice over top if desired.
It brought a nice burst of freshness to this dish.
If you like Scallops with Cajun Corn Relish, you might also enjoy these recipes…
Scallops with Cajun Corn Relish
Scallops with Cajun Corn Relish can be made in a skillet or on the Blackstone griddle, scallops served with corn, sausage, and peppers relish
- 3 ears corn on the cob
- 1 red bell pepper
- 1 jalapeno
- 1/2 pound cooked andouille sausage
- 2 Tbsps cajun seasoning
- kosher salt, pepper
- 1 pound scallops
- 1/4 cup flour
- 2 Tbsps vegetable or canola oil
- Optional: lime wedges
Carefully cut the kernels off of the corn, dice the red pepper and jalapeno (removing stem and seeds), and dice the andouille sausage. Put all of this in a bowl with 1 Tbsps of the cajun seasoning, kosher salt, and pepper.
Check your scallops to see if there is a small muscle band still attached on the side, if so just peel them off and discard. Then pat the scallops dry really well (this is important to get a good sear).
Put the flour and remaining 1 Tbsp cajun seasoning, kosher salt, and pepper in another bowl and mix together.
Toss the scallops in the seasoned flour, shake off all excess leaving a very thin coating.
Cook either in skillets or the Blackstone Grill.
Skillets: Heat a skillet over medium high heat. Add a Tbsp of oil and the relish with the corn, peppers, and sausage. Cook 8 to 10 minutes, stirring a few times. During the last few minutes set another skillet over medium high heat, once hot add a Tbsp of oil, place the scallops in the pan and flip after 1 1/2 minutes, cook 1 more minute.
Blackstone Grill: Set the Blackstone over medium high heat for at least 5 minutes. Add 1 Tbsp oil and the relish with the corn, peppers, and sausage. Cook 8 to 10 minutes, flipping a few times. During the last few minutes add 1 Tbsp oil to another space on the grill, place the scallops and flip after 1 1/2 minutes, cook 1 more minute.
Serve the scallops with the corn relish with a lime wedge if desired.