Seared Scallops with Sweet Corn

Technique tip: Turn butter into a more flavorful toasty experience by making brown butter. This adds more flavor and allows you to use less. Swap option: Any garden-fresh veggie such as zucchini, squash, pole beans, lima beans, etc. can be added to this corn and scallop dish. Succotash is wonderfully versatile!

Seared Scallops with Sweet Corn
Seared Scallops with Sweet Corn

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 pound scallops, patted dry

  • to

    and freshly ground black pepper, to taste

  • 2 2

    2 tablespoons butter

  • Olive oil

  • 1 1

    1 stick (4 ounces) butter, browned and strained

  • 1 1

    1 splash white wine or beer

  • 2 2

    2 cups fresh corn kernels corn, lightly boiled

  • 1/2 1/2

    1/2 cup colorful heirloom cherry tomatoes, cut in half

  • 1/3 1/3

    1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed

  • Fresh lemon juice

  • 1 1

    1 pound scallops, patted dry

  • to

    and freshly ground black pepper, to taste

  • 2 2

    2 tablespoons butter

  • Olive oil

  • 1 1

    1 stick (4 ounces) butter, browned and strained

  • 1 1

    1 splash white wine or beer

  • 2 2

    2 cups fresh corn kernels corn, lightly boiled

  • 1/2 1/2

    1/2 cup colorful heirloom cherry tomatoes, cut in half

  • 1/3 1/3

    1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed

  • Fresh lemon juice

  • 1 1

    1 pound scallops, patted dry

  • to

    and freshly ground black pepper, to taste

  • 2 2

    2 tablespoons butter

  • Olive oil

  • 1 1

    1 stick (4 ounces) butter, browned and strained

  • 1 1

    1 splash white wine or beer

  • 2 2

    2 cups fresh corn kernels corn, lightly boiled

  • 1/2 1/2

    1/2 cup colorful heirloom cherry tomatoes, cut in half

  • 1/3 1/3

    1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed

  • Fresh lemon juice

Directions

Season the scallops with salt and pepper. 2. Heat 2 tablespoons of butter and a touch of olive oil in a large sauté pan until almost smoking. Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter and oil. 3. Add the browned butter to the pan, a splash of leftover white wine or beer, and gently sauté. Add the corn, scallops, tomatoes and torn herbs just before platting. 4. Serve on your favorite platter with a generous squeeze of bright lemon.

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