Seared Scallops Recipe

Roast and peel poblanos

Preheat broiler (or gas burner). Place whole poblano peppers on a rimmed baking sheet and broil or char over direct flame, turning occasionally, until skins are blackened and blistered all over (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag for 10 minutes to steam — this loosens the skin.

Once cooled slightly, peel off skins, remove stems and seeds, and slice peppers into 1/4-inch strips (rajas). If you prefer less heat, discard the inner ribs and seeds thoroughly.

Cook onion, garlic and corn

Thinly slice the yellow onion. In a medium skillet over medium heat, warm 1 tbsp vegetable oil. Add sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes. Add minced garlic and the 1 cup corn kernels and cook 2–3 minutes until corn is fragrant and starting to color.

Add the sliced poblano strips to the skillet and stir to combine. Cook 2 minutes to marry flavors.

Finish with cream

Pour in 1/4 cup stock and scrape up any browned bits. Reduce heat to low and stir in 3 tbsp light cream and 2 tbsp crema or sour cream (if using) until a loose creamy sauce forms. Season with 1 tsp salt and 1 tsp black pepper. Warm through 1–2 minutes — do not boil. Taste and adjust seasoning. Stir in chopped cilantro if using.

Rinse the rice under cold water until water runs clear. In a small saucepan, melt 1 tbsp butter over medium heat. Add rinsed rice and stir to coat the grains for 1 minute to lightly toast.

Add 1 3/4 cups water and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Pat the scallops dry thoroughly on paper towels — moisture prevents a proper sear. Remove and discard the small side muscle if still attached.

Season both sides of scallops with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with 2 tsp flour if you want a slightly more golden crust (optional).

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until very hot. Add 1 tbsp neutral oil and 2 tbsp butter; when butter foams and the fat is shimmering, add scallops spaced at least 1/2 inch apart (work in batches if necessary).

Sear without moving 2–3 minutes until the underside is deeply golden brown. Flip and cook 1–2 minutes more until just opaque in the center. Total cook time depends on scallop size — avoid overcooking. Transfer to a warm plate and tent loosely with foil.

Optional: spoon any browned butter from the pan over scallops before serving for extra flavor.

Spoon a generous portion (about 1/3 cup) of rice onto each plate, top or nestle with 1/3 of the rajas con crema (about 1/3 cup). Arrange 3 scallops over the rajas and rice per serving.

Garnish with the extra 1/4 cup corn kernels warmed briefly in a skillet if desired, chopped scallions or microgreens, a sprinkle of cilantro, and serve with lime wedges alongside.