.webp&w=1200&q=75 "Scallops and Corn recipe served on a plate, by Max's Trumbull Kitchen")
Scallops And Corn Recipe
Make Scallops And Corn Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Start by gathering all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. If using fresh corn, cut the kernels from the cobs. Dice the red bell pepper and shallot, and mince the garlic.
Cooking
- 2
Sear the Scallops
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops to the pan, making sure not to overcrowd them. Sear them for about 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic, diced shallot, and red bell pepper. Sauté for about 2-3 minutes until the vegetables are softened.
- 4
Add Corn and Seasoning
Add the fresh corn kernels and chopped thyme to the skillet. Stir well and cook for an additional 3-4 minutes until the corn is tender. Season with salt and black pepper to taste.
- 5
Combine and Serve
Return the seared scallops to the skillet, gently tossing them with the corn and vegetable mixture. Cook for an additional minute just to warm the scallops through. Serve immediately, garnished with fresh parsley and lemon wedges.