Entrée

Seared Scallops, Charred Corn and Tomato Relish

Name: Seared Scallops, Charred Corn and Tomato Relish
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb sea scallops; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cups corn kernels; 1.5 cups cherry tomatoes; 2 cloves garlic; 2 scallions; 1 lime; 2 tbsp flat-leaf parsley; 1 tsp kosher salt; 0.5 tsp black pepper

Golden-crusted scallops over a quick skillet relish of charred corn, blistered tomatoes, and lime butter.

Seared scallops topped with charred corn and tomato relish on a white plate

Active20 min

Total20 min

Dishes1

Per serving$6.50

seafood
summer
scallops
quick
one-pan

Ingredients · 4 servings

1.5 lb	sea scallops
2 tbsp	olive oil · pantry
2 tbsp	unsalted butter
2 cups	corn kernels grow it ↗
1.5 cups	cherry tomatoes grow it ↗
2 cloves	garlic grow it ↗
2	scallions grow it ↗
1	lime
2 tbsp	flat-leaf parsley grow it ↗
1 tsp	kosher salt · pantry
0.5 tsp	black pepper · pantry

Method

The chef moveBone-dry scallops seared undisturbed for a real crust, then the same pan builds a pan sauce so nothing is wasted

Pat scallops completely dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet over high heat until shimmering. Add scallops in a single layer, leaving space between them, and sear undisturbed 2 minutes until deeply golden.
Flip and sear the second side 1-2 minutes, until the centers are opaque and firm to the touch. Transfer to a plate.
Add corn to the same skillet and cook 3-4 minutes, stirring occasionally, until charred in spots.
Add cherry tomatoes and garlic, cook 2 minutes until tomatoes blister and start to collapse.
Remove from heat, stir in butter, lime juice, and scallions until the butter melts into a light sauce. Spoon relish over scallops and finish with parsley.

Nutrition · per serving

Calories370

Protein32g

Fat14g

Carbs25g

Fiber4g

Sodium450mg

Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.

The Why · No Anecdotes

The science, not a story about my childhood.

Why pat scallops so aggressively dry before searing?

Scallops are packed with surface moisture. That water has to evaporate before the surface can hit browning temperature, so a wet scallop steams instead of sears, leaving a gray, rubbery exterior instead of a real crust.

How do you know scallops are actually done, not just browned?

Color on the outside doesn't confirm doneness inside. Fish and shellfish are safe at 145F/63C, or once the flesh turns opaque and firms up throughout; press one gently and it should resist slightly rather than feel squishy or translucent at the center.

Suggested sides — swap freely