Sizzling Seared Scallops & Corn Salad For One Recipe
Summer’s bounty meets elegant dining with these seared scallops and corn salad that promise restaurant-quality flavor in a single-serving dish.
Fresh sea scallops caramelize beautifully in a hot skillet, creating golden edges that crackle with each bite.
Sweet corn kernels dance alongside tender scallops, bringing vibrant color and crisp texture to your plate.
This intimate recipe transforms simple ingredients into a sophisticated meal you can savor solo.
Delicate herbs and a zesty vinaigrette add bright, refreshing notes that complement the rich, buttery scallops.
Each forkful delivers a perfect balance of ocean-fresh seafood and sun-ripened produce.
Let’s find out this culinary experience that proves gourmet cooking doesn’t require a crowd.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 420 kcal
Servings: 2
Ingredients for Seared Scallops and Corn Salad
For Fresh Ingredients:
Corn: Sweet, juicy kernels that bring summer sunshine to the plate, choose bright husks or plump frozen kernels.
Cherry Tomatoes: Bursting with vibrant flavor, select ripe, glossy tomatoes that feel firm and heavy.
Fresh Basil Leaves: Aromatic herb that adds a peppery, sweet note, pick bright green leaves without dark spots.
For Protein:
Sea Scallops: Delicate, buttery seafood that sears beautifully, look for fresh, ivory-colored scallops with a slight sheen.
For Seasoning and Cooking Fats:
Kosher Salt, Black Pepper: Essential flavor enhancers that elevate every bite, choose freshly ground pepper for maximum taste.
Unsalted Butter, Olive Oil: Rich cooking fats that create golden, crispy exterior and deep flavor, select high-quality options.
Apple Cider Vinegar or Rice Vinegar: Tangy acid that balances and brightens the dish, opt for clear, clean-tasting varieties.
What You Need to Make Scallops and Corn Salad
Large skillet: Heavy-bottomed pan for perfect searing of scallops.
Tongs: Essential for flipping scallops without breaking them.
Spatula: Helpful for moving scallops around the pan if needed.
Measuring spoons: For precise oil and butter measurements.
Paper towels: Optional for patting scallops dry before cooking.
How to Prepare Seared Scallops and Corn Salad
Pan Preparation Golden foundation for your culinary adventure starts with heating a skillet. Drizzle a touch of oil across the surface, allowing it to shimmer and dance with anticipation of delicious seafood.
Scallop Searing Majestic moment of transformation where delicate ocean treasures meet sizzling heat. Gently place each scallop into the hot pan, ensuring they're not crowded, and let them develop a gorgeous caramel-like crust without moving them.
Butter Bath Luxurious finishing touch that elevates your scallops from delicious to extraordinary. Introduce a pat of butter to the skillet, tilting the pan to create a silky sauce that cascades over your perfectly cooked scallops, infusing them with rich, nutty flavor.
Corn Companion Quick and fresh side that complements the tender scallops. Toss together sweet corn kernels with a sprinkle of herbs, creating a bright and crisp counterpoint to the rich, golden seafood centerpiece.
Plating Elegance Final flourish where your culinary creation comes to life. Transfer the glistening scallops onto a warm plate, nestle the corn salad alongside, and let the colors and textures tell a delicious story of simplicity and sophistication.
Flavor Tips for Seared Scallops and Corn Salad
Swap regular butter for herb-infused or garlic butter to add an extra layer of rich, aromatic flavor to your scallops.
Grill fresh corn kernels instead of using raw corn to introduce a smoky, caramelized taste that complements the delicate scallops perfectly.
Replace scallops with shrimp or salmon for a different protein option that still pairs wonderfully with the bright corn salad.
Use a kitchen thermometer to ensure scallops reach an internal temperature of 125°F for the most tender, perfectly cooked result without becoming rubbery.
Sprinkle a pinch of smoked paprika or cayenne pepper over the scallops just before serving to add a subtle warmth and depth to the dish.
Serving Ideas for Scallops with Corn Salad
Coastal Dinner Companion: Pair this elegant dish with a crisp white wine like sauvignon blanc to complement the delicate scallop flavor.
Textural Side Kick: Serve alongside toasted crusty bread or garlic crostini to soak up the rich, brown butter sauce from the pan.
Fresh Finish: Sprinkle some chopped fresh herbs like chives or parsley over the scallops right before serving to add a bright, green pop of color and fresh herbal notes.
Mediterranean-Inspired Plate: Create a light garnish of lemon wedges on the side, allowing diners to squeeze fresh citrus over the scallops for a zesty, tangy enhancement that cuts through the buttery richness.
Refrigeration and Meal Planning for This Salad
Quick Refrigeration Strategy: Store cooked scallops in an airtight container within 2 hours of preparation, keeping them in the coldest part of your refrigerator for maximum freshness and preventing bacterial growth.
Next-Day Flavor Revival: Gently reheat scallops in a skillet with a touch of butter over low heat to maintain their delicate texture and prevent overcooking, which can make them tough and rubbery.
Smart Ingredient Separation: Keep corn salad ingredients separate from seared scallops when storing to maintain crisp vegetable texture and prevent soggy components before serving.
Optimal Consumption Window: Enjoy seared scallops within 1-2 days of cooking for the best taste and quality, as seafood tends to lose its prime flavor and texture quickly when refrigerated.
Elegant summer’s Seared Scallops and Corn Salad delivers Mediterranean coastal comfort on a single plate. Delicate seafood meets sweet corn in a light, refreshing composition that delights palates seeking simple seasonal perfection.
Ingredients
Scale
4 to 5 sea scallops (about 4 to 4 ½ oz / 113 to 128 g)
2 ears fresh corn or 1 ½ cups (360 ml) frozen corn kernels
3 tablespoons (45 ml) unsalted butter
2 tablespoons (30 ml) olive oil
½ cup (120 ml) cherry or grape tomatoes
1 tablespoon (15 ml) apple cider or rice vinegar
3 fresh basil leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Skillet Preparation: Heat high-heat oil in a heavy-bottomed skillet over medium-high temperature, ensuring even distribution of warmth across the cooking surface.
Scallop Searing: Gently place pat-dried sea scallops into the skillet, spacing them to prevent overcrowding, and allow them to develop a golden-brown crust without moving for 2-3 minutes.
Precision Flipping: Once a rich caramelized surface forms, carefully turn scallops using tongs, cooking the opposite side for 60-90 seconds while maintaining consistent heat.
Butter Basting: Reduce heat slightly, add cold unsalted butter, and tilt the pan to create a continuous basting technique that enhances the scallops’ delicate flavor and creates a glossy exterior.
Final Finishing: Spoon melted butter over scallops for 45-60 seconds, allowing them to absorb the nutty essence and complete their cooking process before transferring to a warm plate with a drizzle of brown butter.
Notes
Ensure Dry Scallops: Pat scallops completely dry with paper towels to achieve a perfect golden-brown crust and prevent steaming instead of searing.
Control Pan Heat: Use a heavy-bottomed skillet and maintain medium-high heat for even caramelization without burning the delicate seafood.
Space Scallops Strategically: Leave ample space between scallops to prevent steaming and guarantee a crisp, beautiful exterior with maximum flavor development.
Watch Cooking Time Closely: Limit searing to 2-3 minutes per side to preserve the scallops’ tender, buttery texture and avoid overcooking.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.