Creating restaurant-style dishes like my pan-seared scallops isn’t difficult and finding the right side dish to serve it with can be fun and change seasonally.
Since it’s officially summertime for many 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 sweet corn, peaches 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 experiment and create your masterpiece for dinner.
What Ingredients do I need to make Pan-Seared Scallops?
Let’s start by gathering the ingredients we need to make my pan-seared scallops. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Seasoned Rice?
The secret to making really good rice is to use chicken stock (or vegetable stock) instead of water. I always add a tablespoon of butter to the water and just make it as I normally would on the stovetop.
*You can also make rice in the oven if you’re making large amounts. Just add all the ingredients into an oven-safe casserole or pan, cover it with foil and bake at 350 for about 45 minutes.
How do I make pan-seared scallops?
- Pat dry the scallops with paper towels. (remove the mussel if its still attached to the side of the scallop and discard)
- Season the scallops with seasoning on both sides
- In a saute pan with very little oil over medium-high heat, sear the scallops allowing a little bit of a crust to build up on the scallop, it can take 2-4 minutes depending on the heat and the pan. (do not move the scallops to check until you begin to see a little browning on the edges)
- Turn the scallop to sear the other side. (use a good metal spatula to get under the scallop so you don’t leave the best part stuck to the pan)
- The scallops will no longer be translucent when they’re done.
*If you prefer slightly underdone scallops, feel free to cook them to your tastes.
How do I make a Summer Corn Medley?
- While the scallops are searing, in another saute pan add the butter, and allow to melt.
- Add the corn and red peppers to the pan and saute for 3-4 minutes until partially cooked.
- Add the rice and peaches to the corn mixture and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
- Add the chopped cilantro, reseason as needed with sea salt and black pepper.
- Place the rice on your serving platter or individual dishes topped with the pan seared scallops.
- Garnish with sliced limes, chopped red pepper, scallions, cilantro and serve.
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). But any way you make them they’re delicious!
What I like most about pan-searing is that it’s relatively quick and that you can season your scallops with your favorite spices, or keep it simple with 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 the scallops become 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!
More Seafood Recipes You’ll Love!
Pan Seared Scallops with a Summer Corn Medley
Ingredients
- 1 lb sea scallops cleaned
- 1 tbsp Cajun seasoning or your favorite seasoning
- 2 cups cooked seasoned brown rice or white rice
- 1 ½ cup corn kernels fresh
- ½ cup red pepper small dice
- 1 ½ cup peaches small dice (fresh or frozen)
- 1 tbsp butter
- 1 tbsp cilantro finely chopped
- sea salt and pepper to taste
Instructions
- Pat dry the scallops with paper towels. (remove the mussel if its still attached to the side of the scallop and discard)
- Season the scallops with seasoning on both sides
- In a saute pan with very little oil over medium-high heat, sear the scallops allowing a little bit of a crust to build up on the scallop, it can take 2-4 minutes depending on the heat and the pan. (do not move the scallops to check until you begin to see a little browning on the edges)
- Turn the scallop to sear the other side. (use a good metal spatula to get under the scallop so you don’t leave the best part stuck to the pan). The scallops will no longer be translucent when they’re done.If you prefer slightly underdone scallops, feel free to cook them to your tastes.
- While the scallops are searing, in another saute pan add the butter, and allow it to melt.
- Add the corn and red peppers to pan and saute for 3-4 minutes until partially cooked.
- Add the rice and peaches to the corn mixture and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
- Add the chopped cilantro, reseason as needed with sea salt and black pepper.
- Place the rice on your serving platter or individual dishes topped with the pan-seared scallops.
- Garnish with sliced limes, chopped red pepper, scallions, cilantro and serve.
Nutrition
True
Okay I have to try this one!! Thank you for sharing!
Katie Youngs
This truly is a restaurant quality meal. So delicious!
Kristina
My family loves this, even my little ones eat it!
Everything Enchanting
These pan seared scallops look so good😍 I can’t wait to try your recipe!
Sol
I only knew a few recipe for scallops and good thing I came across with your blog, I want to try this soon!
Marysa
What a great summertime recipe! I love local, fresh corn, and will make any recipe I can find to take advantage of it.
Lynndee
Oh, yum! I am a seafood lover so this is my kind of dish. I’m going to save your recipe for later.
MELANIE EDJOURIAN
I’ve been planning on experimenting on scallops recently. This sounds like the perfect dish with the mix of flavours.
Ivan M. Jose
Fresh scallops are always delicious! They can be prepared in the simplest of ways and still taste phenomenal. I have to try the summer corn medley though.
Jona Shares
My husband loves scallops. I am so glad that I was able to see a new recipe today. I think now I have an idea what to prepare already for him.
Louisa
For me , seafood is my treat dish. I go all out when I want to prepare it. I am going to add this to my “to-cook” list
Catalina
What a delicious summer dish! I love all these flavors!
Scarlett Brooklyn
It seems so delicious I can’t wait to serve this with my family.
Richelle Escat
It looks so satisfying. But I’d have to replace peach with another fruit. Peaches isn’t always available here.
Tara Pittman
When is dinner? Scallops are my favorite food and I just wish they were not so expensive.
melissa chapman
I have got to make scallops for my son who loves seafood. I love the pan seared method and seasoned rice.
Sangita
Easy and detailed recipe. My boys will definitely try it out.
Terri Beavers
This sounds like a dish I think I could learn to make. The corn medley is so colorful, I can almost taste the perfectly seared scallops on top of it.
Amanda Dixon
Scallops are my absolute favorite, and these came out perfectly! The sear was just right.
Melinda
I love having a new recipe for searing scallops! Thank you for sharing.
Freya
This was such a delicious and impressive meal for some family I had visiting!
Amy
Oooo I love scallops and corn but never thought to eat them together! Yum
Jean
we enjoyed the recipe and put lots of corn it is such a dinner treat.
Oscar
Loved these pan seared scallops, the cajun seasoning added to them was amazing. We absolutely loved them.
amanda
These scallops were delicious! Especially with the corn salad
Alexandra
Such a delicious combination of flavours!
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!