Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Seafood Recipes

Pan-Seared Scallops with Summer Corn Medley

Published: Aug 5, 2021 · Modified: Jun 18, 2022 by Chef Dennis Littley

372
SHARES
Facebook372PinterestFlipboard
Jump to Recipe

Succulent and sweet these pan-seared scallops with a golden-brown crust are a restaurant-quality meal that is easier to make than you might think!

Served with a farm-fresh summer corn medley, I promise rave reviews with this easy scallop recipe.

pan-seared scallops on a bed of rice with peaches and corn on a white oval platter


 

This style of cooking is made for seafood and it’s the best way to cook scallops. My Pan-Seared Halibut and Pan-Seared Barramundi are delicious examples of restaurant-quality recipes that you can easily make in your home kitchen.

Pan-seared scallops are the perfect dish for special occasions, date night, or just to treat yourself and your family to deliciousness from the sea.

Table of Contents:
  • What Ingredients do I need to make Pan-Seared Scallops?
  • How to pan-seared scallops?
  • How to make Summer Corn Medley?
  • How do I make pan sauce for the seared scallops?
  • More Seafood Recipes You’ll Love!
  • Recipe: Pan Seared Scallops with a Summer Corn Medley

What Ingredients do I need to make Pan-Seared Scallops?

overhead view of ingredients to make pan seared scallops with rice, corn and peaches

Let’s start by gathering the ingredients we need to make 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.

Getting quality scallops is key to any scallop recipe. Fresh scallops are always my first choice and I always choose large sea scallops. Tiny bay scallops are just a waste of money. They get tough quickly and have little flavor.

How to pan-seared scallops?

four images showing how to pan sear scallops
  • Pat dry scallops with a paper towel. (remove the abductor mussel if it’s still attached to the side of the scallop and discard).
  • Season the room temperature scallops on both sides.
  • Place the scallops in a single layer into a hot pan (or cast iron skillet) with a light coating of olive oil over medium-high heat. Sear the scallops allowing a little bit of a brown 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 from the first side until you begin to see browning on the side of the scallop edges)
  • Turn the scallop to sear the other side and allow it to get a nice sear (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.

*You’ll find that most restaurants serve pan-seared scallops a little on the underdone side, and they’re perfectly fine to eat that way. So err on the side of undercooking rather than overcooking.

How to make Summer Corn Medley?

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.

How to 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. Stir the rice to fluff it up a bit when it’s finished cooking.

two images showing how to make 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, and reseason as needed with sea salt and black pepper (feel free to add fresh herbs to the mixture).
  • Place the rice on your serving platter or individual dishes topped with the pan-seared scallops.
  • Garnish with sliced lime or lemons wedges, chopped red pepper, scallions, and cilantro.
overhead view of pan-seared scallops on a bed of rice with peaches and corn on a white oval platter

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. That golden crust just screams deliciousness!

How do I make pan sauce for the seared scallops?

If you’d like to make a little pan sauce for the scallops, add a splash of white wine to the saute pan to release all of the tasty brown bits off the bottom of the pan. Add a little bit of butter and mix the sauce over medium heat, just enough to melt butter and blend it into the wine.

close up of pan seared scallops

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.

Just make sure not to overcook the scallops, overcooking is the worst sin against seafood that can be committed. It’s better to have them slightly underdone than overcooked.

More Seafood Recipes You’ll Love!

  • pan seared scallops on a bed of linguine alla pesto on a white plate
    Pan Seared Scallops with Linguine al Pesto
  • seafood Sicilian on a white plate
    Sicilian Style Seafood with Pasta and Eggplant
  • shrimp and scallops in a pesto sauce with sundried tomatoes, mushrooms and artichoke hearts over linguine in a white bowl
    Seafood Riviera – Restaurant Style Dish
  • partial view of Frutti di mare in a white bowl
    Best Frutti di Mare Recipe

Did you make this? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

pan-seared scallops on a bed of rice with peaches and corn on a white oval platter

Pan Seared Scallops with a Summer Corn Medley

Chef Dennis Littley
What could be better than Sweet Succulent Pan Seared Scallops served with a fresh corn medley blended with peaches and rice? Summertime just got better.
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Entree
Cuisine American
Servings 4
Calories 294 kcal

Ingredients
 
 

  • 1 lb sea scallops cleaned
  • 1 tablespoon 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 tablespoon butter
  • 1 tablespoon cilantro finely chopped
  • sea salt and pepper to taste

Instructions
 

  • Pat dry the scallops with a paper towel. (remove the mussel if it's still attached to the side of the scallop and discard).
  • Season the room temperature scallops on both sides.
  • Place the scallops in a single layer into a hot pan (or cast iron skillet) with a light coating of olive oil over medium-high heat. Sear the scallops allowing a little bit of a brown 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 from the first side until you begin to see browning on the side of the scallop edges)
  • Turn the scallop to sear the other side and allow it to get a nice sear (use a good metal spatula to get under the scallop so you don’t leave the best part stuck to the pan).
    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 or lemons, chopped red pepper, scallions, and cilantro.

Notes

HOW TO 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. Stir the rice to fluff it up a bit when it’s finished cooking.
HOW DO I MAKE PAN SAUCE FOR THE SEARED SCALLOPS?
If you’d like to make a little pan sauce for the scallops, add a splash of white wine to the saute pan to release all of the tasty brown bits from the pan. Add a tablespoon of butter and mix the sauce over medium heat, just enough to melt butter and blend it into the wine.

Nutrition

Calories: 294kcalCarbohydrates: 45gProtein: 18gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 562mgPotassium: 585mgFiber: 5gSugar: 8gVitamin A: 1759IUVitamin C: 29mgCalcium: 29mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 20 votes (1 rating without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. True says

    August 09, 2021 at 11:27 am

    Okay I have to try this one!! Thank you for sharing!

    Reply
  2. Katie Youngs says

    August 09, 2021 at 8:15 am

    5 stars
    This truly is a restaurant quality meal. So delicious!

    Reply
  3. Kristina says

    August 08, 2021 at 7:24 pm

    5 stars
    My family loves this, even my little ones eat it!

    Reply
« Older Comments

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Easy Oven Baked Baby Back Ribs

  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze

  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe

  • Banana bread sliced on a cutting board.
    Best Banana Bread Recipe

  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe

  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest

Facebook

Flipboard

Instagram

YouTube

LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.