Let’s make Pan Seared Scallops!
It’s officially summertime and that means eating lighter. But that doesn’t have to mean eating less delicious meals, on the contrary with all the fresh produce in the markets there’s an abundance of flavors available for you to share with your family and friends. For this recipe, I blended together sweet corn and rice to make the side dish. But you could always use your favorite vegetable and grain to serve with my pan seared scallops. Just think of the possibilities.
In recipe development it’s about the presentation as much as it is the flavor. So don’t be afraid to experiement and create your masterpiece for dinner.
It’s no secret that I love seafood, especially shellfish and although I don’t serve scallops as often as I would like, they’re still high on my list of seafood favorites. Scallops are very versatile, you can grill them, broil them, pan sear them, or fry them (I’m starting to sound like Bubba Gump). Anyway, you make them they come delicious, just don’t overcook them.
What I like most about pan searing is that its relatively quick and that you can season your scallops with your favorite of spices, or simply sea salt and black pepper. You don’t need a sauce and the only thing you need to be careful about is overcooking them and having them be tough and rubbery. For my taste slightly underdone is always better than overcooked.
You’ll find that most restaurants serve them a little on the underdone side, and they’re perfectly fine to eat that way. So dig in and enjoy! And you liked this recipe, you might also enjoy my recipe for Red Snapper in Parchment.
If you’ve tried my Pan Seared Scallops recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
Pan Seared Scallops with a Summer Corn Medley - Around the Kitchen Table
Ingredients
- 1 lb fresh sea scallops cleaned
- 1 tbsp Cajun Seasoning or your favorite seasoning
- 1 cup cooked seasoned rice
- 1 cup corn kernels fresh
- 1 small red pepper
- 1 peach skin on small dice
- 1 tbsp butter
- 1 tbsp cilantro finely chopped
- sea salt and pepper to taste
Instructions
- Coat scallops with seasoning on both sides, press seasoning into scallop
- In a saute pan with very little oil, sear the scallops on both sides for good color, do not move them to check until you begin to see a little browning on the edges
- Check to make sure Scallops are done (they will no longer be translucent) and serve on a bed of the Corn Medley
- While scallops are cooking in a saute pan add the butter, and allow to melt.
- Add corn and red peppers to pan and saute for 5 minutes until partially cooked.
- Add rice to corn and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
- Right before serving add in the diced nectarine and on high heat saute for a minute or two.
- Add chopped cilantro and toss mixture.
- Place a large spoonful of the Summer medley on a serving plate and arrange scallops on top.
- Pour any juice from the pan over the scallops and serve immediately
Kita
I would have flown down just for this meal!! It sounds amazing.
Chef Dennis Littley
You are welcome anytime Kita, you have a standing invitation!
Brian @ A Thought For Food
I’ve been doing a lot of corn salads like this… because it seems to go with just about everything. Seeing that I adore scallops, I have to give this a try.
Betsy Cohen
This dish looks amazing. I have not cooked scallops before but you just convinced me that this is THE recipe to make!
minnie@thelady8home
Chef, I bought some scallops today and I have all the ingredients you mention here. This is going from my bookmark to the table. Love the look, can’t wait to taste it.
Chef Dennis Littley
I hope you enjoy it Minnie!
Orna @ OrnaBakes
This dish looks gorgeous – and something my WW followers would definitely appreciate. I shared it on G+ and wanted to pin it to get you some more shares, but I don’t see a pin it button in the recipe—only at the top of the page. Pourquoi?
Chef Dennis Littley
Thanks Orna, and thats a good question about the pin it button. I hadn’t thought of that, since I’ve always had the app added into my browser, its automatically an option for me. Thanks for letting me know.
Becca from It's Yummi!
This sounds absolutely fabulous, Dennis! Searing scallops perfectly is an art form, and you’ve got it down!
Chef Dennis Littley
Thanks Becca! They were soooo delicious and I really enjoyed the side dish
David @ CookingChat
I definitely need to try this one this summer, looks like a perfect dish for the season!
Chef Dennis Littley
it really is David, great fresh flavors and easy to make!