This Scallops with Corn and Tomatoes: A Fresh, Flavorful Seafood Delight is bright, fast, and perfect for weeknight dinners or light entertaining. I make it when sweet summer corn and ripe cherry tomatoes are in season — it comes together in about 20 minutes and always feels special. For a contrasting seafood idea I sometimes pair it with a Spanish-style stew I love, like Savor Spanish Fish Stew, to vary the menu.
Why Make This Recipe
- Bright, sweet flavors from corn and tomatoes pair perfectly with sweet, caramelized scallops.
- Quick to make: about 20 minutes from start to finish, great for busy cooks.
- Nutrient-dense: scallops provide lean protein and B12; vegetables add fiber and vitamin C.
- Elegant enough for guests but simple enough for a weeknight meal.
- Personal insight: I love this dish because high-heat searing gives scallops a restaurant-style crust while the fresh corn keeps it homey and seasonal.
Recipe Overview
- Prep time: 10 minutes (shuck corn or cut kernels, halve tomatoes).
- Cook time: 8–10 minutes.
- Total time: 18–20 minutes.
- Servings: 4 (about 4 oz scallops each).
- Difficulty: Easy.
- Method: Pan-sear scallops in a hot skillet, sauté corn and tomatoes briefly, finish with lemon and herbs.
My Experience Making This Recipe
I tested this recipe several times to balance sear time and doneness; scallops go from perfect to rubbery quickly. I learned that resting scallops for 5 minutes after cooking keeps them juicy and lets the final sauce cling better.
How to Make Scallops with Corn and Tomatoes: A Fresh, Flavorful Seafood Delight
Start by patting 1 lb (about 20–24) sea scallops very dry and seasoning with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a 10–12 inch cast-iron or stainless-steel skillet over medium-high heat until the pan reaches about 400°F or the oil shimmers, then sear scallops in 1 tbsp olive oil for 1½–2 minutes per side until a golden crust forms. Remove scallops, lower heat to medium, add 1 tbsp butter, 2 cloves minced garlic, 1½ cups fresh corn kernels (from 2 ears or frozen, thawed), and 1 cup halved cherry tomatoes; cook 2–3 minutes until tomatoes soften. Return scallops to pan, add 1 tbsp lemon juice and 2 tbsp chopped basil, warm through for 30–45 seconds, and serve.
Expert Tips for Success
- Dry scallops thoroughly on paper towels; moisture prevents a good crust.
- Use a heavy skillet (cast iron or stainless) and preheat to medium-high so the oil reaches ~375–400°F—this gives a golden sear.
- Don’t overcrowd the pan; sear in batches if needed so scallops brown instead of steam.
- Finish with acid (fresh lemon juice or a splash of white wine) to brighten flavors and balance sweetness.
- If using frozen corn, thaw and pat dry to prevent excess liquid in the pan.
How to Serve Scallops with Corn and Tomatoes: A Fresh, Flavorful Seafood Delight
- Spoon scallops and veg over creamy polenta or buttered pasta for a hearty plate.
- Serve on a bed of lightly dressed arugula or spinach for a lighter option; drizzle with olive oil and lemon.
- Pair with crusty bread to mop up the juices and a crisp white wine like Sauvignon Blanc.
- For a shared starter, serve scallops family-style on a warm platter with lemon wedges and chopped parsley.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days; scallops are best eaten soon after cooking. To reheat, use a low oven at 275°F for 8–10 minutes or gently warm in a skillet over low heat with a splash of broth to avoid overcooking. Freezing cooked scallops is not recommended — raw scallops freeze better; if you must freeze, flash-freeze on a tray then transfer to a freezer bag for up to 3 months and thaw in the fridge before cooking.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free — just double-check any broth or additional sauces.
- Dairy-free: Omit butter and use 2 tbsp extra-virgin olive oil or a neutral oil for sautéing.
- Bacon-corn twist: Add 2 slices chopped crispy bacon with the corn for smoky richness (tested and delicious).
- Mediterranean: Stir in 1 tbsp capers and 2 tbsp chopped olives at the end for briny contrast.
Nutritional Highlights
- Scallops are a lean source of high-quality protein and omega-3s, with relatively low calories per serving.
- Corn and tomatoes add fiber, vitamin C, and antioxidants like lycopene.
- Allergen note: This dish contains shellfish (scallops). Adjust portion sizes to 3–4 oz cooked scallops per person for balanced meals.
Troubleshooting Common Issues
- Problem: Scallops are rubbery. Solution: Overcooking causes toughness — sear 1½–2 minutes per side and rest 3–5 minutes.
- Problem: No brown crust forms. Solution: The pan wasn’t hot enough or scallops were wet; dry them and heat the pan properly.
- Problem: Dish is watery. Solution: Pat vegetables dry, cook corn on higher heat to evaporate moisture, and don’t cover the pan.
Frequently Asked Questions
Q: How can I tell when scallops are done?
A: Properly cooked scallops are opaque throughout and springy to the touch; internal temperature is about 125–130°F for tender scallops. Use an instant-read thermometer if unsure.
Q: Can I use bay scallops instead of sea scallops?
A: Yes — bay scallops are smaller and cook very quickly (about 45–60 seconds per side). Watch closely to avoid overcooking.
Q: Is it okay to use frozen scallops?
A: Yes — thaw them overnight in the refrigerator and pat very dry before cooking. If the scallops were previously wet-packed, rinse and dry to remove excess liquid.
Q: Can I make this ahead?
A: You can prep the corn and halve the tomatoes a day ahead and keep them chilled; sear scallops just before serving to preserve texture and flavor.
Conclusion
For more ideas that pair scallops with bright tomatoes, check out this Scallop Shrimp Pasta with Burst Cherry Tomatoes recipe on Delightful Plate. If you enjoy citrus-marinated seafood techniques, this Fish Ceviche Recipe offers inspiration for fresh, raw preparations. For hearty pairings with corn, see the Savory Sea Scallops With Crispy Bacon and Creamy Corn Polenta example. Want a version close to this recipe with a tomato-corn relish twist? Try the Garlic Scallops with Tomato Corn Relish post. For ideas that celebrate native and seasonal ingredients, browse the Native foods collection at The New Vintage Kitchen.
Scallops with Corn and Tomatoes
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-free
Description
A fresh, flavorful seafood dish combining sweet scallops with corn and tomatoes, perfect for quick weeknight dinners or entertaining.
Ingredients
- 1 lb sea scallops (about 20–24)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves minced garlic
- 1½ cups fresh corn kernels (from 2 ears or frozen, thawed)
- 1 cup halved cherry tomatoes
- 1 tbsp lemon juice
- 2 tbsp chopped basil
Instructions
- Pat scallops very dry and season with salt and pepper.
- Heat a skillet over medium-high heat until hot, then add olive oil.
- Sear the scallops for 1½–2 minutes per side until golden brown; remove from the pan.
- Lower the heat to medium, add butter, garlic, corn, and tomatoes; sauté for 2–3 minutes until tomatoes soften.
- Return scallops to the pan, add lemon juice and basil, warm through for 30–45 seconds, and serve.
Notes
Dry scallops thoroughly for the best crust. For variations, consider adding bacon or capers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Seafood