Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Scallops with Corn and Tomatoes

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

  • Author: Lyndy
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Pan-Seared Scallops with Corn and Tomatoes is a simple yet elegant seafood dish, featuring tender scallops with a creamy herb butter sauce. Fresh corn and juicy tomatoes add sweetness, balancing the savory richness of the dish. Perfect for a date night, dinner party, or light summer meal, this recipe is sure to impress.

Ingredients

Scale

Ingredients

  • 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)

Instructions

  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.
  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.
  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.
  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.
  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.

Notes

  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Seafood
  • Method: Pan-seared
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 scallop with vegetables
  • Calories: 320
  • Sugar: 5g
  • Sodium: 240mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 80mg

Keywords: Pan-Seared Scallops, Corn and Tomatoes, Herb Butter Scallops, Seafood Pasta, Summer Seafood Dish, Elegant Scallop Recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://lyndyskitchen.com/scallops-with-corn-and-tomatoes/