Seared Scallops Recipe

Prepare the Scallops

Pat the scallops dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.

Prepare the Corn

If using fresh corn, slice the kernels off the cob. If using frozen corn, thaw it and drain excess water.

Chop the Chives

Finely chop the chives and set aside for garnish.

Heat the Pan

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbling.

Sear the Scallops

Add the scallops to the pan in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes without moving them until a golden crust forms.

Flip the Scallops

Carefully flip the scallops using tongs and sear for another 2-3 minutes until cooked through. Remove scallops from the pan and set aside.

Cook the Corn

In the same pan, add the remaining tablespoon of butter and corn. Sauté for 3-4 minutes until the corn is heated through and slightly caramelized.

Combine and Serve

Return the scallops to the pan with the corn, add the chopped chives, and toss gently to combine. Serve immediately.