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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 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:
- Pat Dry: Rinse off the scallops in case there’s any sand on them and then pat them dry with a paper towel. If they’re too wet, they will steam instead of sear.
- Hot Pan: Cook the scallops in a really hot skillet. Once it is heated, add the scallops but don’t touch them until you’re ready to flip them.
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?
- 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 hot skillet.
- Season the corn with salt and cook for a couple of minutes.
- Add the Boursin cheese and water and cook for another minute.
- Remove the corn from the heat and stir in the tomatoes.
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:
Seared Scallops with Creamy Corn, Tomatoes and Chives
11
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
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Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
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Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
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Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
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Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
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Remove from the pan and set aside on a warm plate.
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Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
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Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
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Remove from heat, stir in 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
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