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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
