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
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.
Notes
- Make sure scallops are very dry before searing for the best crust.
- Chimichurri can be made ahead and stored in the refrigerator for up to 1 week.
- This dish pairs beautifully with crusty bread or a light green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Searing
- Cuisine: Fusion, Latin-American Inspired
Nutrition
- Serving Size: about 4 scallops with corn and sauce
- Calories: 280
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 50 mg
