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Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese. Just 6 ingredients, not counting salt, pepper, and olive oil.

Scallops with Corn and Tomatoes

This scallops and fresh corn recipe is the proper meal to eat in the summertime! It’s a restaurant-quality dish that takes just minutes to make and is elevated with in-season produce. They are saying food that grows together goes together, which it’s so true. The entire produce got here right from my garden or farmers market. More recipes using summer corn, try my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.

How do you make an excellent sear on a scallop?

Listed below are the 2 most vital things to do to make sure an excellent sear on a scallop:

1. Pat Dry: Rinse off the scallops in case there’s any sand on them after which pat them dry with a paper towel. In the event that they’re too wet, they are going to steam as an alternative of sear.
2. Hot Pan: Cook the scallops in a very hot skillet. Once it’s heated, add the scallops but don’t touch them until you’re able to flip them.

How Long to Cook Scallops

Scallops cook in under five minutes. Sear them for just a few minutes until the bottoms form a caramel-colored crust, about 2 minutes. Then turn them over and cook for an additional minute or so until the centers are barely translucent and the bottoms are seared.

Methods to Make Creamy Corn

Now that we’ve covered the best way to cook scallops, let’s discuss this creamy corn! There’s nothing higher than in-season corn. Take it to the following level and blend it with some Boursin cheese – what may very well be higher?

1. To remove the corn from the cob, stand the cob up on a clean dish towel and run a knife down it. Then grab the ends of the dish towel and pour the corn into the recent skillet.
2. Season the corn with salt and cook for a few minutes.
3. Add the Boursin cheese and water and cook for an additional minute.
4. Remove the corn from the warmth and stir within the tomatoes.

Variations

• Don’t like scallops? Use shrimp as an alternative.
• Don’t have fresh corn? Sub frozen corn.
• No chives? Try basil or rosemary.
• No cherry tomatoes? Swap them with grape tomatoes.

Your comments are helpful!! Should you’ve tried this scallops and corn recipe or another recipe on health foods diets, don’t forget to rate the recipe and leave me a comment below! I’d love to listen to your thoughts, variations and feedback. And should you took some photos of it, share it with me on Instagram so I can re-share on my stories!

More Summer Corn Recipes You’ll Love:

Seared Scallops with Creamy Corn, Tomatoes and Chives

11

269 Cals
19 Protein
27.5 Carbs
11 Fats

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

• 3 cups corn, fresh or frozen (from 4 large ears)
• 1/2 cup Boursin cheese, garlic and herb or chive
• 12 cherry tomatoes, halved
• 16 large sea scallops, about 16 oz
• 2 teaspoons salted butter
• 1/2 teaspoon kosher salt
• black pepper, to taste
• 1 teaspoon olive oil
• chives, for garnish

• Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.

• Heat a big skillet on a high heat. When pan is hot, melt the butter and place the scallops within the pan.

• Sear without touching them for just a few minutes until the underside forms a pleasant caramel coloured crust.

• Turn over and cook about one other minute or 2, until the middle is barely translucent (you’ll be able to check this by viewing them from the side) and the underside is seared. Watch out to not overcook.

• Remove from the pan and put aside on a warm plate.

• Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until nearly tender, 2 to three minutes.

• Add the Boursin cheese and three to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.

• Remove from heat, stir within the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

Serving: 4oz scallops, 1 cup veggies, Calories: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g

Keywords: scallops corn tomatoes, scallops with corn, sea scallops, summer recipes