Name: Scallops with Sautéed Corn & Chimichurri Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 1 pound large sea scallops, patted dry; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter; Salt and pepper to taste; 3 cups fresh or frozen corn kernels; 2 cloves garlic, minced; ¼ teaspoon smoked paprika; Salt and pepper to taste; ½ cup chimichurri sauce (store-bought or homemade); Lemon wedges for serving

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If you’re looking to impress at your next dinner—without sacrificing your weeknight sanity—Scallops with Sautéed Corn & Chimichurri is truly the answer. This vibrant dish brings together sweet, golden-seared scallops on a bed of buttery corn, all drizzled with a punchy homemade (or store-bought) chimichurri that practically sings with flavor. The best part? It comes together in just about 20 minutes, yet feels indulgent and special enough for company. Let me show you how easy it is to let these fresh, bold flavors transport your taste buds!

Scallops with Sautéed Corn & Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

The magic of Scallops with Sautéed Corn & Chimichurri is in its simplicity. Each ingredient has a purpose, contributing lively color, juicy texture, or downright crave-worthy taste to every bite.

1 pound large sea scallops: Their natural sweetness and tenderness make them the star of the show—be sure to pat them dry for that perfect golden crust.
2 tablespoons olive oil, divided: Olive oil helps achieve a rich sear on the scallops and forms the base for sautéing your corn.
2 tablespoons unsalted butter: Butter adds luxurious, nutty notes to both the corn and the sauce in the pan.
3 cups fresh or frozen corn kernels: Corn provides juicy pops of sweetness and color—use fresh when you can, but frozen works wonders too!
2 cloves garlic, minced: Just a hint gives the sautéed corn a wonderful aroma and savory depth.
¼ teaspoon smoked paprika: This spice is the secret weapon, adding a whisper of smoky warmth that ties the dish together.
Salt to taste: A pinch here and there makes the natural flavors shine.
Pepper to taste: Freshly ground black pepper adds that bit of bright heat.
½ cup chimichurri sauce (store-bought or homemade): Lively with herbs, garlic, vinegar, and olive oil, chimichurri is the zesty finish that lifts the whole plate.
Lemon wedges for serving: A squeeze at the very end balances all the rich and fresh notes beautifully.

How to Make Scallops with Sautéed Corn & Chimichurri

Step 1: Sear the Scallops

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. As the pan heats, season your scallops with salt and pepper. When the oil shimmers, gently lay the scallops in—don’t crowd them! Sear for 2 to 3 minutes per side, resisting the urge to move them, until a golden crust forms and the centers are just opaque. Transfer the scallops to a plate and keep them warm while you work on the corn.

Step 2: Sauté the Corn

In the same skillet, add the remaining tablespoon of olive oil along with the butter, letting it melt and foam. Stir in the corn kernels, allowing them to sizzle and caramelize for 3–4 minutes. Watch as they turn golden and burst with even more sweetness. This adds a wonderful layer of flavor and crunch to the dish.

Step 3: Flavor with Garlic and Smoked Paprika

Add the minced garlic and smoked paprika to the sizzling corn. Cook for about a minute, just until the garlic softens and the kitchen is filled with a warm, smoky aroma. Season the whole mixture again with salt and pepper to taste.

Step 4: Plate and Top with Chimichurri

Spoon the sautéed corn mixture onto your serving plates. Nestle those perfectly seared scallops on top, and now the magic: drizzle generously with chimichurri sauce. The bright green herbs, garlic, and zing of vinegar in the chimichurri make everything pop with freshness.

Step 5: Serve with Lemon

Finish each plate with a couple of lemon wedges so everyone can add a lively squeeze at the table. Serve immediately, while everything is warm and the flavors are at their best. That’s it—your Scallops with Sautéed Corn & Chimichurri are ready to wow!

How to Serve Scallops with Sautéed Corn & Chimichurri

Garnishes

Scattering a handful of fresh chopped herbs—think parsley or cilantro—brightens up the plate and echoes the herby notes of the chimichurri. A sprinkle of flaky sea salt just before serving adds delightful texture and flavor.

Side Dishes

This dish is a showstopper on its own, but if you want to round it out, a crisp green salad or simple arugula tossed with lemon juice pairs perfectly. Crusty bread is also a must for mopping up every last bit of chimichurri and those buttery corn juices.

Creative Ways to Present

For a stylish dinner party take, serve the Scallops with Sautéed Corn & Chimichurri in shallow bowls over a creamy corn purée or alongside a tangle of microgreens. Or, make it a colorful platter for sharing—just pile everything up family-style and let guests help themselves!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. Keep the scallops, corn, and chimichurri apart to preserve their distinct textures and flavors when you reheat.

Freezing

It’s best not to freeze scallops once they’ve been cooked, as they can turn a bit rubbery. However, you can freeze leftover chimichurri for up to a month—simply thaw in the fridge or at room temperature before using again.

Reheating

When it’s time to reheat, gently warm scallops and corn over low heat in a skillet with a touch of butter or oil, just until heated through. Try to avoid the microwave, which can make scallops tough. Add the chimichurri and lemon just before serving for a fresh finish.

FAQs

Can I use bay scallops instead of sea scallops?

Absolutely! Bay scallops are smaller and a bit sweeter, so they cook even faster. Just reduce the searing time—about 1 minute per side should be perfect.

How do I make homemade chimichurri for this dish?

Simply blend or finely chop fresh parsley, cilantro, garlic, red wine vinegar, olive oil, a pinch of chili flakes, and salt to taste. There are many versions, so feel free to personalize it with your favorite herbs!

Is it okay to use frozen corn for Scallops with Sautéed Corn & Chimichurri?

Definitely. Frozen corn is picked at peak sweetness and works wonderfully here—just toss it straight into the pan from frozen and sauté until golden and heated through.

What’s the secret to perfectly seared scallops?

Patting the scallops dry before seasoning and making sure your pan and oil are hot will create that golden crust without overcooking the inside. Don’t disturb them while they sear—let them develop color naturally!

Can I prepare Scallops with Sautéed Corn & Chimichurri ahead of time for a party?

You can make the chimichurri and even sauté the corn ahead, but sear the scallops just before serving for the best texture and presentation. Everything else can be prepped to make entertaining a breeze.

Final Thoughts

If you’re craving something fresh and impressive, I can’t recommend Scallops with Sautéed Corn & Chimichurri enough. It’s vibrant, elegant, and bursting with flavor in every bite—plus, it comes together in no time at all. I hope you’ll treat yourself (and maybe a few lucky friends) to this plate of sunshine soon!

Scallops with Sautéed Corn & Chimichurri Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the flavors of the sea with this delightful recipe for Scallops with Sautéed Corn & Chimichurri. Tender seared scallops are paired with sweet corn, garlic, and a vibrant chimichurri sauce for a dish that is both elegant and bursting with flavor.

Ingredients

Scale

For the Scallops:

1 pound large sea scallops, patted dry
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
Salt and pepper to taste

For the Sautéed Corn:

3 cups fresh or frozen corn kernels
2 cloves garlic, minced
¼ teaspoon smoked paprika
Salt and pepper to taste

For Serving:

½ cup chimichurri sauce (store-bought or homemade)
Lemon wedges for serving

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Instructions

Prepare the Scallops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2–3 minutes per side until golden brown and just opaque in the center. Transfer to a plate and keep warm.
Sauté the Corn: In the same skillet, add the remaining olive oil and butter. Stir in corn and cook for 3–4 minutes until heated through and lightly caramelized. Add garlic and smoked paprika, cooking for 1 minute until fragrant. Season with salt and pepper.
Assemble: Spoon sautéed corn onto serving plates, top with scallops, and drizzle generously with chimichurri. Serve immediately with lemon wedges.