Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 420
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg