Pan-Seared Scallops with Creamed Corn

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Pan-Seared Scallops with Creamed Corn
© Eatwell101.com
Pan-Seared Scallops with Creamed Corn - #scallops #recipe #eatwell101 - These pan-seared scallops make for a restaurant-quality dish for a festive holiday dinner. Plus, scallops and corn are a perfect meat-free alternative to traditional main courses!

Pan-Seared Scallops Recipe with Corn – Fresh, juicy sea scallops pair beautifully with corn and scallion, made extra creamy with buttermilk. These pan-seared scallops make for a restaurant-quality dish you can make at home for a festive dinner or the Holidays. The scallops and corn are pretty light, making them perfect for an elegant appetizer to serve right before a more substantial main course. Plus, they are a meat-free alternative to a traditional holiday main. Enjoy!

Pan-Seared Scallops with Creamed Corn recipePhoto credit: © Eatwell101.com

Ingredients list for the Pan-Seared Scallops with Creamed Corn

How to cook scallopsPhoto credit: © Eatwell101.com

Pan-seared scallops recipe with corn

This seared scallops and corn recipe is the perfect dish to serve for the Holidays! These crispy and juicy scallops are the ultimate treat when it comes to scallop recipes! They take minutes to make, and the flavors are incredible because scallops have a delicate taste that pairs perfectly with corn. Your guests will be impressed by this delicacy!

How to cook scallops and corn

Most people feel intimidated to cook scallops, especially because of their high price tag, but this festive main course is easy and can be assembled at the last minute. Understanding how quickly scallops cook means you’ll get foolproof results every time! Scallops only take four to five minutes to cook, and that’s it. But first, cook corn in a medium pan with garlic, chile, parsley, and salt. The addition of buttermilk brings a texture like creamed corn (you’ll love it!). In a separate skillet, cook scallops in butter on both sides, for no more than five minutes, with a good sear on the first side. At the last minute, assemble the scallops and corn into serving plates. Easy!

How to buy scallopsPhoto credit: © Eatwell101.com


1. To make the pan-seared scallops: Cut kernels from corncobs with a sharp knife and place them in a medium bowl. Using the back of a chef’s knife, scrape the corn milk from the cobs into the bowl.

2. Heat 1 tablespoon oil in a medium pan over medium heat. Cook scallions, garlic, chile, and salt until vegetables are softened but not browned, about 2 minutes. Add the corn kernels and cook, occasionally stirring, until the corn turns bright yellow and softened – about 5 minutes. Remove corn from heat and let cool in the pan for 5 minutes. Gently mix in buttermilk and parsley. Adjust seasoning if needed.

3. Season scallops generously with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high/high until just beginning to smoke. Cook the scallops on one side until a golden brown crust forms on the bottom, about 3 minutes. Reduce the heat if the scallops take on color too quickly.

4. Reduce the heat to medium-low and turn the scallops over. Add the butter to the skillet and, using a spoon, baste scallops with butter for 30 seconds. Transfer the scallops to a plate. Drizzle a dash of lime over the cooked scallops.

5. Divide the corn mixture among plates and arrange the scallops on top. Serve the pan-seared scallops and corn with lime wedges for squeezing over. Enjoy! ❤️

creamed corn recipePhoto credit: © Eatwell101.com

Tips for the pan-seared sea scallops and corn recipe

  • You can use frozen scallops if you don’t find them fresh. If using frozen, thaw them overnight in your refrigerator. Look for wild-caught scallops.
  • You can use minced leeks instead of scallion for a slightly stronger and more interesting flavor.
  • You can add crispy bacon or chorizo to the corn for a nice contrast of flavors.
  • To get a good sear on the scallops, ensure the skillet is hot and the scallops are properly patted dry. Please do not touch the scallops while searing until you turn them to the other side. Avoid overcrowding the pan. Work in batches if needed.
  • If you don’t have fresh corn, use frozen corn instead. Thaw it on the counter or under cold water before using.

How to buy scallops?

Buy only wild-caught scallops. Look for a smaller number for the caliber of the scallops, such as U16 or U20 – Meaning there are under 16 or 20 scallops per pound, which is a pretty good size. Be sure to buy dry-packed scallops that caramelize nicely during cooking, contrary to wet-packed scallops that are artificially boosted in moisture, so they weigh more (and cost more). Wet-packed scallops tend to steam in the pan and become rubbery instead of browning. If the abductor’s muscle is still attached to the side of the scallop, pull it off and discard it.

How to keep the pan-seared sea scallops leftovers

Keep any scallops and corn leftovers in separate airtight containers for 2 days in your refrigerator. Reheat gently in a pan or the microwave, and assemble the corn and scallops when serving.

More corn recipes

Pan-seared scallops recipe with cornPhoto credit: © Eatwell101.com


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