Seared Summer Scallops with Lemon Corn and Chives Recipe
Introduction
Seared summer scallops with fresh corn create a light and flavorful dish perfect for warm evenings. The sweet corn kernels and buttery lemon sauce complement the delicate scallops beautifully.
Ingredients
- 2 ears of corn, shucked
- 1 lb. scallops, side muscle removed
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 4 tbsp. unsalted butter
- 1/4 c. thinly sliced chives, plus more for serving
- Freshly ground black pepper
Instructions
- Step 1: In a large pot of boiling water, cook the corn until the kernels are deep yellow, about 3 to 4 minutes. Drain and let cool slightly, then cut the kernels off the cobs.
- Step 2: Meanwhile, pat the scallops dry with paper towels and season them with kosher salt.
- Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the scallops and cook, flipping halfway through, until both sides are browned and cooked through, about 2 minutes per side. Adjust the heat as needed to prevent burning. Transfer scallops to a plate.
- Step 4: Reduce the heat to low. Add the lemon juice to the skillet, stirring to scrape up any browned bits from the bottom. Then add the butter, stirring until mostly melted. Add the corn kernels and cook, stirring occasionally, until heated through, about 1 minute. Remove from heat and stir in the sliced chives.
- Step 5: Transfer half of the corn mixture to a serving platter. Arrange the scallops on top, then spoon the remaining corn mixture over them. Garnish with additional chives and season with freshly ground black pepper before serving.
Tips & Variations
- For extra richness, add a splash of white wine to the lemon butter sauce before adding the corn.
- If scallops are very large, adjust cooking time slightly to avoid overcooking or undercooking.
- Swap fresh chives with finely chopped green onions or fresh basil for a different herbal note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent scallops from becoming rubbery. It’s best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but make sure to thaw them completely and pat dry before cooking. This helps achieve a better sear and prevents excess moisture.
What can I serve with seared summer scallops?
These scallops pair well with light salads, rice pilaf, or crusty bread to soak up the lemon butter sauce.
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Seared Summer Scallops with Lemon Corn and Chives Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Seared Summer Scallops recipe features tender scallops perfectly cooked in a skillet and complemented by sweet fresh corn kernels sautéed in a buttery lemon sauce with chives. It’s a light and elegant dish that highlights seasonal summer ingredients, making it perfect for a quick, impressive weeknight dinner or a special occasion meal.
Ingredients
Seafood
- 1 lb. scallops, side muscle removed
Vegetables
- 2 ears of corn, shucked
- 1/4 cup thinly sliced chives, plus more for serving
Seasonings & Fats
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 4 tbsp. unsalted butter
Instructions
- Cook the Corn: Bring a large pot of water to a boil. Add the shucked ears of corn and cook until the kernels turn deep yellow, about 3 to 4 minutes. Remove the corn from water, let it cool slightly, then cut the kernels off the cobs carefully.
- Prepare the Scallops: While the corn cooks, thoroughly pat the scallops dry with paper towels to remove excess moisture. Season both sides generously with kosher salt to enhance the flavor and ensure a good sear.
- Pan-Sear the Scallops: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the scallops and cook without moving them for about 2 minutes. Flip the scallops, adjusting the heat as necessary to prevent burning, and cook for another 2 minutes until both sides develop an appealing golden-brown crust. Remove the scallops from the skillet and set aside on a plate.
- Make the Lemon Butter Corn: Reduce the skillet heat to low. Pour in the fresh lemon juice, stirring to deglaze the pan and scrape up all flavorful browned bits stuck to the bottom. Add the unsalted butter and stir continuously until it is mostly melted into a sauce. Add the cooked corn kernels to the skillet and cook for about 1 minute, stirring constantly to heat the corn through and coat it with the buttery lemon sauce. Remove from heat, then stir in the sliced chives evenly.
- Assemble and Serve: Transfer half of the lemon butter corn mixture to a serving platter. Arrange the seared scallops on top, then spoon the remaining corn mixture over the scallops. Garnish with additional fresh chives and season with freshly ground black pepper to taste. Serve immediately while warm.
Notes
- Be sure to pat scallops very dry to ensure a good sear and prevent steaming.
- Adjust seasoning with salt and pepper before serving if needed.
- Fresh corn is ideal for best flavor and texture, but frozen kernels can be used in a pinch.
- Use a heavy-bottomed skillet for even heat distribution and best searing results.
- Serve with a light side salad or crusty bread to complement the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: seared scallops, summer scallops, corn kernels, lemon butter sauce, chives, seafood skillet dish, quick dinner, summer recipe
