Pan-Seared Scallops with Corn and Tomatoes : A Delightful Seafood Dish with Herb Butter

If you’re looking for an elegant yet simple seafood dish that’s perfect for any occasion, pan-seared scallops with corn and tomatoes is the answer. This recipe combines the natural sweetness of scallops with the juicy freshness of tomatoes and the buttery, savory flavor of corn. Paired with a luscious herb butter, this dish is as rich as it is refined. It’s a wonderful choice for a light summer dinner, date night, or an impressive meal for guests.

Not only is this dish delicious, but it also comes together in no time. With minimal ingredients, it’s perfect for both novice and experienced cooks. Whether you’re serving it over creamy polenta or as a standalone dish, scallops with corn and tomatoes will surely impress.

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Why You’ll Love Scallops with Corn and Tomatoes

This dish hits all the right notes: it’s rich, fresh, and balanced. The delicate scallops are pan-seared to perfection, creating a golden-brown crust while keeping the inside tender and juicy. The corn and tomatoes bring sweetness and acidity to the dish, creating a perfect complement to the scallops’ natural flavor. And the addition of a buttery herb sauce, made with fresh chives, elevates the entire experience.

Scallops are not only delicious but also packed with lean protein, making them a healthy addition to any meal. Whether you enjoy scallops with polenta or seared scallops with warm corn, this dish can be customized to your liking. Plus, it’s light yet filling, making it a perfect choice for a weeknight meal or a special celebration.

Who This Scallops with Corn and Tomatoes Recipe Is For

This recipe is great for:

• Seafood Lovers: If you love scallops or seafood in general, this dish is a must-try.
• Date Nights: Impress your significant other with a gourmet dish that’s easy to make but feels special.
• Healthy Eaters: With its lean protein and fresh vegetables, this dish is both nutritious and satisfying.
• Home Cooks: Whether you’re new to cooking or an experienced chef, this simple recipe delivers exceptional flavor without requiring complicated techniques.
• Summer Entertaining: This dish showcases fresh ingredients and vibrant colors, making it perfect for a summer dinner party.

If you love fresh seafood dishes, be sure to try Shrimp with Garlic Herb Butter for another easy-to-make, flavorful dish.

Ingredients You’ll Need for Scallops with Corn and Tomatoes

For this recipe, you’ll need just a handful of simple ingredients that come together for a flavorful, restaurant-quality dish:

• 1 lb large scallops (fresh or thawed)
• 2 tablespoons olive oil (for searing)
• 1 ½ cups fresh corn kernels (about 2 ears of corn or 1 ½ cups frozen corn)
• 1 cup cherry tomatoes, halved
• 1 tablespoon butter
• 2 teaspoons fresh chives, finely chopped
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for added brightness)

This recipe can easily be adapted depending on your preferences. You can use seared scallops with corn or even scallops with corn puree for a smoother presentation.

Ingredient Notes and Variations

• Scallops: Fresh scallops are best for this recipe, but frozen scallops can work if they’re thawed properly. Make sure to pat them dry before cooking to get a good sear.
• Corn: Fresh corn is recommended for the best flavor, but frozen corn can be substituted if fresh isn’t available. For a smoother texture, you can use corn puree instead of whole kernels.
• Herb Butter: You can use chive butter for a more classic herb flavor, or you can add a bit of garlic or thyme for additional depth.
• Polenta: If you’d like to serve your seared scallops with polenta, simply cook up some creamy polenta and serve the scallops over it for a complete meal.

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Kitchen Equipment You’ll Need

• Large skillet or sauté pan
• Knife and cutting board
• Small saucepan (for the herb butter)
• Spoon or spatula
• Serving platter or individual plates

Step-by-Step Preparation: How to Make Scallops with Corn and Tomatoes

Step 1: Prepare the Scallops

Start by patting the scallops dry with a paper towel. This helps remove any moisture, which will allow them to sear properly. Season both sides of the scallops with salt and pepper.

Step 2: Sear the Scallops

Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil. Place the scallops in the pan, making sure not to overcrowd them. Sear for about 2-3 minutes on each side, until they form a golden-brown crust and are opaque in the center. Remove the scallops from the pan and set them aside.

Step 3: Cook the Corn and Tomatoes

In the same pan, add the butter and let it melt. Add the corn kernels and sauté for about 3 minutes, until they begin to soften. Add the halved cherry tomatoes and cook for another 2-3 minutes until the tomatoes release their juices and begin to soften.

Step 4: Add Fresh Herbs

Stir in the fresh chives and parsley, allowing the herbs to cook for about 1 minute. Season the corn and tomato mixture with salt, pepper, and a squeeze of lemon juice, if desired.

Step 5: Serve

Place the corn and tomato mixture on a plate or platter. Arrange the seared scallops on top and drizzle with any remaining juices from the pan. Garnish with more fresh herbs and serve immediately.

For a more indulgent meal, serve scallops over creamy polenta for a rich, smooth base that complements the scallops perfectly.

Pro Tips for the Best Scallops with Corn and Tomatoes

• Pat dry your scallops: This step ensures a good sear and prevents the scallops from steaming in the pan.
• Don’t overcrowd the pan: Give the scallops plenty of room to cook evenly. If you have a lot of scallops, cook them in batches.
• Use fresh ingredients: Fresh corn and ripe tomatoes really make this dish shine, so try to use the best-quality ingredients you can find.
• Add butter at the right time: Once the scallops are done, you can use the same pan to make the corn and tomato mixture, capturing all those delicious flavors.

Common Mistakes to Avoid

• Overcooking the scallops: Scallops cook quickly, so be sure to watch them carefully. Overcooking will make them tough and rubbery.
• Not letting the pan get hot enough: The key to getting a good sear on your scallops is a hot pan. Make sure the skillet is preheated before adding the scallops.
• Skipping the lemon juice: A little squeeze of lemon juice at the end adds brightness and balances the richness of the dish.

What to Serve With Scallops with Corn and Tomatoes

This dish is flavorful on its own, but it pairs beautifully with side dishes like:

• Creamy Polenta: The smooth texture of polenta is the perfect complement to the seared scallops and corn.
• Garlic Bread: A few slices of crispy garlic bread are great for sopping up any remaining herb butter.
• Green Salad: A light, refreshing salad made with mixed greens, arugula, or spinach adds a nice contrast to the rich scallops.

For another delicious side, consider Roasted Vegetables or a simple Cucumber Dill Salad.

Creative Presentation Ideas

• Plating: For an elegant presentation, arrange the scallops in a circle over the corn and tomatoes and drizzle the pan sauce around the edges of the plate.
• Garnish: Top with additional fresh herbs like basil or microgreens for color and freshness.
• Serve in a cast-iron skillet: For a rustic presentation, serve the scallops directly from the skillet.

Flavor Variations and Add-Ins

• Add garlic: Sauté some minced garlic with the butter for extra depth of flavor.
• Spicy variation: Add a pinch of red pepper flakes to the corn and tomatoes for a little heat.
• Use other herbs: Thyme, tarragon, or dill would also work well in this dish.

If you’re craving more easy and elegant seafood dishes, try Garlic Butter Shrimp or Lemon Garlic Salmon.

How to Store and Reheat

Scallops are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. To reheat, gently warm the scallops in a pan over low heat with a little butter or broth to prevent them from becoming tough.

Make-Ahead Tips

While this dish is best served immediately, you can prep some components ahead of time:

• Prepare the herb butter: You can make the herb butter ahead of time and store it in the fridge.
• Chop vegetables: Get the tomatoes and corn ready before you start cooking.

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Frequently Asked Questions

Can I use frozen scallops?
Yes! Just make sure to thaw them thoroughly and pat them dry before cooking.

Can I substitute the corn?
If you don’t have fresh corn, frozen corn works just as well in this dish.

Final Thoughts: Why This Dish Is a Keeper

This scallops with corn and tomatoes recipe is the perfect combination of elegance and ease. With a flavorful herb butter sauce, pan-seared scallops, and fresh vegetables, it’s a dish that will impress your guests or make a weeknight dinner feel special. Whether you serve it over creamy polenta or enjoy it as is, this dish is sure to become a favorite.

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