Juicy Seared Scallops with Creamy Corn and Tomatoes

I was well into my thirties before I learned the secret to perfectly seared scallops. Growing up, seafood meant fish sticks or the occasional salmon – anything fancier felt too risky to attempt at home. When I did try cooking scallops, they always came out rubbery and disappointing.

Turns out I was making a common mistake – not patting the scallops dry before cooking. That extra moisture is the enemy of that golden-brown crust we’re after. Now I pair these tender scallops with sweet summer corn and tomatoes, plus a handful of fresh chives. It’s the kind of dinner that makes you feel like a pro, even if you’re still learning your way around seafood.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look for large sea scallops, also known as “diver” or “dry” scallops, rather than smaller bay scallops. Dry scallops (which haven’t been treated with preservatives) are your best bet since they sear better and have a naturally sweet, clean taste. When shopping, look for scallops that are creamy white or slightly pink, with a firm texture and no strong fishy smell. Try to avoid “wet” scallops, which have been treated with a phosphate solution – they’ll release too much water when cooking and won’t develop that nice golden crust we’re looking for. Before cooking, just make sure to pat them completely dry with paper towels to get the best possible sear.

Options for Substitutions

Let’s talk about ways to switch things up in this recipe if needed:

• Sea scallops: For the best results, stick with sea scallops – bay scallops are too small and won’t give you that nice sear. If you really can’t find sea scallops, large shrimp can work as an alternative, though cooking time will need to be adjusted to about 2-3 minutes per side.
• Boursin cheese: No Boursin? No worries! Mix 4 oz of softened cream cheese with 1 tablespoon of fresh herbs (like chives, parsley, or basil) and 1 minced garlic clove. You could also use Alouette or Rondele cheese spreads.
• Corn: Fresh or frozen corn both work great here. In a pinch, you can use canned corn – just drain and rinse it well first.
• Cherry tomatoes: Any small tomato variety will do – grape tomatoes, sun gold, or even regular tomatoes cut into small chunks work just fine.
• Chives: If you’re out of chives, try green onions (just the green parts) or fresh parsley as your herb garnish.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not drying them properly – pat them completely dry with paper towels before searing, or you’ll end up with steamed rather than beautifully seared scallops. Getting your pan hot enough is crucial – if you don’t hear a sizzle when the scallops hit the pan, it’s not hot enough, and you won’t achieve that golden-brown crust. Another common error is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed, giving each scallop at least an inch of space. For perfectly cooked scallops, resist the urge to move them around in the pan; let them sear undisturbed for 2-3 minutes per side, and remember that they’ll continue cooking slightly even after you remove them from the heat.

What to Serve With Seared Scallops?

Since this dish already includes a creamy corn base, you’ll want to keep your sides simple and light to let those perfectly seared scallops shine. A bed of angel hair pasta tossed with just a touch of olive oil and lemon makes a great foundation, or try serving it alongside some roasted asparagus or haricots verts. For a complete restaurant-style meal, start with a light mixed green salad dressed with a citrus vinaigrette. If you’re looking to soak up all that delicious creamy corn sauce, a piece of crusty French bread or toasted baguette is just what you need.

Storage Instructions

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. Store the creamy corn and tomato mixture separately to keep the scallops from getting soggy.

Make Ahead: You can prep the creamy corn mixture up to a day in advance – just keep it in the fridge until you’re ready to serve. When it’s time to eat, warm up the corn mixture gently on the stove while you sear your fresh scallops.

Warm Up: If you need to warm up leftover scallops, do it gently! Heat the corn mixture in a pan over medium-low heat, and add the scallops just until they’re warmed through – about 1-2 minutes. Be careful not to overcook them, or they might get rubbery.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 75-85 g
• Fat: 40-50 g
• Carbohydrates: 35-45 g

Ingredients

• 3 cups corn kernels (fresh or frozen from about 4 large ears)
• 1/2 cup garlic and herb or chive-flavored boursin cheese
• 12 cherry tomatoes, cut in half
• 16 large sea scallops (around 16 oz total)
• 2 teaspoons salted butter
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 1 teaspoon olive oil
• Chives for topping

Step 1: Prepare the Scallops

Begin by washing the scallops thoroughly and patting them dry with a paper towel.

Once dry, season them with 1/4 teaspoon kosher salt and ground black pepper to taste.

This seasoning will enhance the natural flavors of the scallops when cooked.

Step 2: Sear the Scallops

Heat a large skillet over high heat.

Once the pan is hot, add butter to melt, then carefully place the seasoned scallops into the pan.

Allow them to sear without moving them for a few minutes until a caramel-colored crust forms on the bottom.

Flip the scallops and continue cooking for another 1 to 2 minutes.

The center should be slightly translucent when viewed from the side.

Be cautious not to overcook the scallops.

Once done, remove them from the pan and set aside on a warm plate to keep them hot.

Step 3: Prepare the Corn Mixture

In the same skillet, add 1 teaspoon of oil.

Add the corn and season with 1/4 teaspoon of salt.

Cook the corn until it is just about tender, about 2 to 3 minutes.

Stir occasionally for even cooking.

Step 4: Make the Creamy Sauce

To the corn, add the Boursin cheese along with 3 to 4 tablespoons of water.

Continue cooking the mixture for an additional 1 to 2 minutes, stirring to combine everything into a creamy sauce.

The water helps to melt the cheese evenly, creating a smooth consistency.

Step 5: Assemble and Serve

Remove the skillet from the heat and gently stir in the tomatoes.

Divide the creamy corn and tomato mixture among 4 serving plates.

Place the seared scallops on top and garnish with fresh chives for an added burst of flavor and color.

Serve immediately and enjoy this elegantly plated dish.