Scallops with Corn and Tomatoes
This scallops and fresh corn recipe is the perfect meal to eat in the summer! It’s a restaurant-quality dish that takes just minutes to make and is elevated with in-season produce. They say food that grows together goes together, which it’s so true. All of the produce came 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 a good sear on a scallop?
Here are the two most important things to do to ensure a good sear on a scallop:
How Long to Cook Scallops
Scallops cook in under five minutes. Sear them for a few minutes until the bottoms form a caramel-colored crust, about 2 minutes. Then turn them over and cook for another minute or so until the centers are slightly translucent and the bottoms are seared.
How to Make Creamy Corn
Now that we’ve covered how to cook scallops, let’s talk about this creamy corn! There’s nothing better than in-season corn. Take it to the next level and mix it with some Boursin cheese – what could be better?
Variations
Don’t like scallops? Use shrimp instead. 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!! If you’ve tried this scallops and corn recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if 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:
Summer Cavatelli Pasta with Corn, Tomatoes, and Zucchini Mexican-Inspired Grilled Corn Salad with Cotija Grilled Flank Steak with Black Beans and Corn Salsa Baked Corn and Crab Cakes Corn Tomato Avocado Salad
