Seared Scallops with Roasted Corn

Name: Seared Scallops with Roasted Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 1 cup fresh corn kernels (or 2 ears of corn, roasted and kernels removed); 2 tablespoons olive oil; 1 tablespoon butter; Salt, to taste; Black pepper, to taste; Juice of half a lime; Chopped cilantro, for garnish

Highlighted under: Global Flavors

I love making Seared Scallops with Roasted Corn because it's a delightful dish that impresses both guests and family alike. The sweet, juicy scallops paired with the smoky depth of roasted corn creates an irresistible combination. This dish is not only quick to prepare but also bursts with flavor. Whether it's a special occasion or just a cozy dinner at home, this recipe never fails to bring joy to the table. It's one of those meals that feels fancy but can be whipped up in no time!

Created by

Emily

Last updated on 2026-01-22T09:57:28.212Z

When I first tried Seared Scallops with Roasted Corn, I was mesmerized by the contrast of textures and flavors. The key to achieving perfectly seared scallops is to ensure your pan is hot enough before placing them in; this creates a lovely golden crust without overcooking them. I recommend using fresh corn when it’s in season for the best sweetness.

While experimenting, I discovered that adding a squeeze of lime juice at the end elevates the dish by adding brightness and balancing the richness of the scallops. It’s a simple technique that makes a significant difference and is sure to impress anyone who tries it.

        Why You Will Love This Recipe
        The sweetness of the roasted corn enhances the natural flavors of the scallops
It comes together in just 25 minutes, perfect for a quick gourmet meal
The combination of textures is simply divine, with the crispy corn contrasting the tender scallops

      

Mastering the Searing Technique

Searing scallops can elevate your dish significantly, but it requires attention to detail. Make sure your skillet is hot enough before adding the scallops; a medium-high heat is optimal. You should hear a satisfying sizzle as the scallops hit the pan. This sound signifies that the Maillard reaction is taking place, resulting in a lovely golden crust. If the scallops stick to the pan, they're not ready to be flipped yet. Give them another 30 seconds before checking.

It's crucial to avoid overcrowding the skillet when searing. This can lower the pan's temperature, leading to steaming instead of searing. Cook in batches if necessary to maintain that crispy exterior. After searing, let the scallops rest for a minute off the heat to allow the juices to redistribute, ensuring they're juicy and tender inside.

Substitutions and Dietary Considerations

If fresh corn isn't available, frozen corn can be a suitable substitution; just be sure to thaw and drain it well to avoid excess moisture. Canned corn can also work in a pinch, although it lacks the depth of flavor from roasting. For those following a low-carb diet, you can serve the scallops over a bed of sautéed greens instead of using corn, which will maintain a satisfying texture without the carbs.

For a dairy-free version of this dish, you can replace the butter with a splash of olive oil or a vegan butter substitute. This keeps the dish creamy without sacrificing flavor. And if you're sensitive to corn, consider adding roasted bell peppers or zucchini for a similar sweetness and texture while maintaining the dish’s overall appeal.

Ingredients

Gather these fresh ingredients to make your Seared Scallops with Roasted Corn:

Ingredients

8 large sea scallops
1 cup fresh corn kernels (or 2 ears of corn, roasted and kernels removed)
2 tablespoons olive oil
1 tablespoon butter
Salt, to taste
Black pepper, to taste
Juice of half a lime
Chopped cilantro, for garnish

Once you have everything ready, you can begin cooking!

Instructions

Here’s how to make this delicious dish:

Prepare the Corn

If using fresh corn, roast the ears under a broiler or grill until charred. Once cool, slice the kernels off the cob. Set aside.

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then place them in the hot skillet. Sear for about 2-3 minutes on each side until golden brown and cooked through.

Combine and Serve

Add the roasted corn and butter to the skillet, tossing gently to combine. Remove from heat, add lime juice, and adjust seasoning. Plate the scallops, topping with corn and garnishing with cilantro.

Enjoy your beautifully plated Seared Scallops with Roasted Corn!

Pro Tips

Make sure your pan is very hot before adding scallops for the best sear, and avoid overcrowding the pan to ensure they cook evenly.

Serving Suggestions

To enhance the dish visually, consider plating the scallops on a bed of vibrant sautéed greens, such as spinach or Swiss chard. This not only adds color but also provides a nutritional boost. Drizzling a bit of balsamic reduction or a citrus vinaigrette can elevate the flavor profile and bring an extra layer of sophistication.

If you're hosting a dinner party, pair the scallops with a light Chardonnay or a crisp Sauvignon Blanc. The acidity in the wine complements the sweetness of the scallops and corn beautifully. Additionally, serve with light appetizers, like a fresh arugula salad or bruschetta topped with diced tomatoes and basil, to balance the richness of the scallops.

Storage and Reheating Tips

This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, use a skillet over low heat to gently warm the scallops, preventing them from becoming rubbery. Add a splash of water or broth to create some steam, ensuring even heating.

If you plan to prepare the corn ahead of time, you can roast it and store the kernels in the fridge for up to three days. This makes meal prep easier and allows you to whip this dish together in even less time. Just remember that the freshness of scallops is key; always choose bright, slightly sweet-smelling scallops for the best outcome.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before searing.

→ What can I serve with this dish?

This pairs wonderfully with a light salad or some garlic bread.

→ Can I replace corn with another vegetable?

Absolutely! You can try peas or bell peppers for a different flavor profile.

→ How do I know when scallops are cooked?

They should be opaque in color and firm to the touch, usually taking about 2-3 minutes on each side.