Scallops with Corn and Tomatoes: A Fresh, Flavorful Seafood Delight Recipe

Introduction

Scallops with Corn and Tomatoes is a fresh and vibrant seafood dish that highlights the delicate flavor of seared scallops paired with sweet summer corn and juicy tomatoes. This quick and healthy meal is perfect for busy weeknights or a special occasion, offering a light yet satisfying option packed with protein and bright flavors.

Ingredients

• 1 lb large sea scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 1 cup corn kernels (fresh or frozen)
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (optional, for garnish)
• Salt and pepper, to taste
• 1 teaspoon lemon juice (optional, for extra brightness)

Instructions

1. Step 1: Prepare the ingredients by cleaning and patting dry the scallops. Halve the cherry tomatoes, finely chop the red onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, sear the scallops for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the red onion and garlic for 1-2 minutes until fragrant. Add the corn kernels and cook for 3-4 minutes. Then add the halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes soften and release their juices.
4. Step 4: Return the seared scallops to the skillet and gently toss with the corn and tomato mixture. Drizzle with lemon juice and garnish with fresh basil if desired. Serve immediately.

Tips & Variations

• Pat the scallops dry before cooking to ensure a perfect golden sear without steaming them.
• Do not overcrowd the pan when searing the scallops; cook in batches if needed to maintain a good sear.
• Adjust seasoning by tasting the vegetable mixture before serving and adding more salt, pepper, or red pepper flakes for extra flavor.
• Avoid overcooking scallops—they should be golden outside and slightly opaque in the center to stay tender and juicy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the scallops. For best texture, consume the dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them fully and pat them dry before cooking to get a good sear and avoid excess moisture.

Can I substitute other vegetables for corn and tomatoes?

Absolutely. Summer squash, bell peppers, or peas can be excellent alternatives that complement scallops well. Adjust cooking times accordingly.

Scallops with Corn and Tomatoes: A Fresh, Flavorful Seafood Delight Recipe

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★★★★★

4.5 from 114 reviews

• Author: Naomi
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Scallops with Corn and Tomatoes is a fresh and vibrant seafood dish combining tender seared scallops with sweet corn and juicy cherry tomatoes. This light, protein-packed meal is perfect for a quick weeknight dinner or special occasion, offering a healthy and flavorful experience with a hint of fresh basil and lemon brightness.

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Ingredients

Scale 1x2x3x

Seafood

• 1 lb large sea scallops, cleaned and patted dry

Vegetables

• 1 cup corn kernels (fresh or frozen)
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced

Other Ingredients

• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon lemon juice (optional, for extra brightness)
• 1 tablespoon fresh basil, chopped (optional, for garnish)

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Instructions

1. Prepare the Ingredients: Clean and pat dry the scallops thoroughly. Chop the cherry tomatoes in half, finely dice the red onion, and mince the garlic cloves. If using fresh corn, carefully remove the kernels from the cob to have roughly 1 cup ready.
2. Sear the Scallops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops evenly with salt and pepper. Once the oil is hot and shimmering, place the scallops in the skillet without overcrowding. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are slightly opaque inside. Remove the scallops from the skillet and set aside to keep warm.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped red onion and minced garlic, sautéing for 1-2 minutes until fragrant and softened. Stir in the corn kernels and cook for another 3-4 minutes until tender. Next, add the halved cherry tomatoes and cook for an additional 2-3 minutes until they soften and release their juices.
4. Combine and Serve: Return the seared scallops to the skillet with the sautéed vegetables. Gently toss everything together to combine and warm through. Drizzle with lemon juice for extra brightness and garnish with chopped fresh basil if using. Serve immediately for the best fresh flavor.

Notes

• Pat dry the scallops thoroughly before cooking to ensure a perfect golden sear.
• Avoid overcrowding the pan when searing scallops; cook in batches if needed to prevent steaming.
• Adjust seasoning to taste after cooking the vegetables; consider adding extra salt, pepper, or red pepper flakes for more heat.
• Do not overcook scallops as they become rubbery; aim for a golden crust and opaque center.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Stovetop
• Cuisine: American

Keywords: scallops, corn, tomatoes, seafood dish, seared scallops, quick dinner, healthy seafood, summer recipe