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