Seared Scallops with Sweet Corn

By á-48126

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!

Ingredients

• 1 1 1 pound scallops, patted dry
• 1 1 1 pound scallops, patted dry
• 1 1 1 pound scallops, patted dry
• to and freshly ground black pepper, to taste
• to and freshly ground black pepper, to taste
• to and freshly ground black pepper, to taste
• 2 2 2 tablespoons butter
• 2 2 2 tablespoons butter
• 2 2 2 tablespoons butter
• Olive oil
• Olive oil
• Olive oil
• 1 1 1 stick (4 ounces) butter, browned and strained
• 1 1 1 stick (4 ounces) butter, browned and strained
• 1 1 1 stick (4 ounces) butter, browned and strained
• 1 1 1 splash white wine or beer
• 1 1 1 splash white wine or beer
• 1 1 1 splash white wine or beer
• 2 2 2 cups fresh corn kernels corn, lightly boiled
• 2 2 2 cups fresh corn kernels corn, lightly boiled
• 2 2 2 cups fresh corn kernels corn, lightly boiled
• 1/2 1/2 1/2 cup colorful heirloom cherry tomatoes, cut in half
• 1/2 1/2 1/2 cup colorful heirloom cherry tomatoes, cut in half
• 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
• 1/3 1/3 1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed
• 1/3 1/3 1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed
• Fresh lemon juice
• Fresh lemon juice
• Fresh lemon juice

Preparation

Step 1

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.