Everyone loves pan seared scallops, but no one ever makes them at home. There shouldn’t be any mystery to this dish and the scallops are becoming more available at shopping clubs and supermarkets. You don’t have to pan sear scallops, but it’s a method of cooking that always seems to bring smiles to the table. Especially when the chef or home cook has managed to get a nice little crust on part of the scallop.
The secret to pan searing scallops is using a small amount of half oil and half butter in a very hot pan. The other key to success is using very dry scallops. You also want to make sure you have a spatula that will go completely under each scallop as you turn them to keep the crust on each scallop and not in the pan.
My summer corn medley was made up of what I had on hand and it turned out to be an outstanding side dish, and a good way to use up some leftover rice. Feel free to experiment with your own version of a rice or grain medley.
This restaurant-style dish is sure to please your guests or will make an outstanding date night meal.
Scallops are delicious and we don’t eat them enough but there sweet flavor was truly outstanding, and the only thing missing to make this a five-star meal was a bottle of proseco……..next time!
Pan Seared Scallops and Summer Corn Medley
Ingredients
- 1 lb fresh sea scallops (cleaned)
- 1 tbsp cajun seasoning (or your favorite seasoning)
- 1 cup cooked rice
- 1 cup fresh corn kernels
- 1 nectarine or peach small dice skin on
- 1 teaspoon butter
- 1 teaspoon cooking oil
- 1 tbsp cilantro finely chopped
- sea salt and pepper to taste
Instructions
- place scallops between two layers of paper towels for 10 minutes to absorb the excess liquid from the scallops
- season both sides of the scallops
- In a very hot large saute pan add in the butter and oil. Sear the scallops on both sides for good color
- place seared scallops in roasting pan with a little water and finish in a 350-degree oven for 7-10 minutes.
- While scallops are cooking in a saute pan add the butter and allow to melt.
- Add corn to pan and saute for 5 minutes until partialy 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
Pam Stewart says
I recently had the summer corn medley and it wasn’t what was described here. I would love that recipe. It had corn and green lomas in it. Thanks, it was delicious.
Chef Dennis Littley says
Thanks for stopping by Pam, Sorry I can’t help but I’m not sure about the other recipe
Carrie's Experimental Kitchen says
Good morning Dennis! I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/05/week-16-seafood-frenzy-friday.html
Theresa H Hall says
All I can say is thank you for not over-cooking these gorgeous scallops. I cannot begin to tell you how many shellfish and seafood I have sent back to many a chef’s kitchen. These look perfectly cooked and are sitting atop a beautiful and moist bed of corn and rice.
Joanne says
I go crazy for anything with corn in it! The other night I had a grilled corn risotto at a restaurant and this is reminding me of that. I will definitely be trying it. Thanks Chef Dennis!
Suzanne says
I’ve been craving sea scallops lately and these look really good. Glad you made it thru the hurricane ok.
Emily {The Best of this Life} says
Mmmmm….yummy! This looks so good and healthy! Can’t wait to try it – I love scallops 🙂
Debby says
Lovely blog and pictures, Looking forward to try this recipe 🙂
Shelby says
This looks absolutely delicious and I intend to put this on my menu to make soon! Grumpy will be very happy as he loves scallops! My mouth is totally watering right now!
Theresa H Hall says
You make me want to move in and bring my knife and fork! You make it look perfect!
Liz says
Glad the lack of batteries wasn’t an issue. I would swoon for a plate of scallops…especially cooked like yours with that corn/rice medley. To.die.for. Really, this meal looks amazing. You do seafood so well…thank you~
anne says
Hi Chef: So glad you weathered the storm without incident! I love scallops so this is next on my list!!
On A\another note: I am wondering how you are liking your new blog platform? I think it all looks very nice! Anne
Chef D says
Hi Anne
I love my new platform and have found wordpress extremely user friendly. Now that doesn’t mean I know everything about it, but I know enough to do my work, the recipe plug in has a few glitches in it , but makes life a lot easier and I’m so happy to be able to print out my recipe. I am also thrilled to be able to answer comments. I’m so glad you like it, I went for the less is more look, I am a basic kind of guy!
Great to hear from you!
Dennis
Kim Bee says
So happy you weren’t affected too harshly by the storm. I must say this is the most remarkable scallop I’ve seen. Perfectly cooked. That corn medley is making me hungry. You have outdone yourself Sir. Sorry your time off has come to an end. The upside is getting to see your wonderful students again. Look forward to hearing about the transition back to work. Have a good week.
Tiffany says
Chef, I want to dive head first into that corn medley. It reminds me of a lovely dish I had at Eve in Ann Arbor!
Julie M. says
It looks delicious Dennis! I’m glad you made it through Irene unscathed. I was worried about you all up there!
Lauren @ KeepItSweet says
Those scallops look wonderful, just as good as any great restaurant! I barely ever cook shellfish but really need to add it to my cooking rotation.
mangiabella says
boy I sure wish we could have gotten that kind of rain during all those fires – the prayers continue for all those affected by Irene and the floods….this is a beautiful dish, I had ear marked a cilantro lime rice dish to make that I saw on Pinterest, and now this….my mouth is watering!
[email protected] says
Wow you took something so simple and turn it into a beautiful delectable dish. Fresh scallops are not so common in Malaysia, so I will try it with fresh shrimps next time.
Suzi says
These look so delicious buttery and perfectly browned.. Glad you came through the hurricane safely.
Kita says
Im glad to hear you took no major damage from Irene! We made it out safe and sound as well – and were lucky to not lose power! (I was panicked for my fridge!). I did pull out some scallops for myself last week as well though – bf wont touch them – and was reminded how amazing they are. I’m kind of hoping for another storm warning to give me that excuse again.
The Kitchen Noob says
Glad to see you’re okay.
Scallops look great – been forever since I’ve had one!
Casise [Bake Your Day] says
So glad to hear you guys are safe! These scallops look so delicious. They are a treat and yours look perfect!
Becky says
Chef,
Your scallops and the corn medley are wonderful. We really love scallops, and must try the medley, before the fresh corn is gone.
We have a lot of trees on our property, but haven’t had one hit the house, yet. We have contemplated a generator, also, but don’t have one .
Glad that you are safe and unscathed!
Louise says
Hi chef Dennis!!!
I see you are still offering more than a mouthful of delectable goodness. Love the addition of the nectarines.
I must say, it’s times like this weekend that I’m glad I was a Girls Scout. Be prepared they always say. We did well too here in central PA. Although, I did lose one heirloom tomato plant but I rescued the tomatoes even if some of them are still green!!!
Thanks for sharing, your scallops look lovely:)
Cucina49 says
This looks wonderful! I have a variation on this recipe but am looking forward to trying yours.
Eva says
The scallops look perfectly cooked. I’m sure the sweetness of the corn and nectarines went wonderfully with the scallops. In Toronto, we were very fortunate that Irene didn’t come inshore but we did feel the high winds and I had the pressure headache all day. I think it is good sense to have batteries and flashlights…you never know.
Mari @ Mari's Cakes says
Ahhh those D batteries!! Tell me about it, we have constant hurricane warnings here In Dom.Rep. from June 1st until November 30. With Irene we got a lot of rain, very unfair for many people who live near the rivers, but thank God no fatal tragedies.
I congratulate you, you made a fantastic hurricane dinner. It looks scrumptious 🙂
Kelly says
Yummy! I LOVE scallops and this looks so wonderful! I love the summer corn medley you paired them with, perfect combination of flavor!! 🙂
Stephanie @ Eat. Drink. Love. says
These scallops look fantastic, Chef! Scallops are always such a treat for me. Glad to hear you made it through Irene okay! It’s always better to be over-prepared!
Sprigs of Rosemary says
Where we live (BFE PA) a generator is a near necessity. We’re far enough east to have missed the brunt of Irene, but windy it was. Yes, keep a good supply of batteries.
A good supply of these luscious scallops — one of my all-time faves — wouldn’t hurt. (And the wine supply.)
Kaitlin says
This dish looks so good! I never even lost power during the storm, but it did give me a full weekend cooped up in the house which made me cook! Glad to see you weren’t all that affected by Irene
Chef D says
I spent most of the day Sunday cooking too! Not much else to do.
Lisa @ Tarte du Jour says
The scallops look succulent and earthy… marvelous! I’m Glad Irene went easy on you! Give thanks! Being from Florida, unfortunately we know the drill. We are big believers in eating (and drinking) well in-spite of an impending hurricane. Oh and we have a generator which we’ve had to use many times. They are very noisy but we can keep our refrigerator cool and of course the coffee machine running!
Lolly @ Lolly's Sweet Treats says
I’m glad the storm passed over you! Your scallops looks great and I am always looking for new ways to use up summer corn. Your medley sounds wonderful.
Carolyn says
Irene ended up being kind of a dud up here in Boston. Which is a good thing, of course, but my kids were kind of disappointed! At least my tomato plants made it through unscathed.
I wish my husband liked scallops because I would love to make them more often at home. Your recipe looks wonderful!
[email protected] says
A generator would be great to have, however, I have heard that in certain cities they do not allow it. I guess the electric company wants your money-all the time. Glad you made it through the storm.
This does look like a tasty dish and scallops are kind of like the forgotten seafood. This dish definitely gives them a little limelight. Thanks for sharing.
Kasia says
Boy, I didn’t think that Irene was coming your way! Hope you’re safe and survived it! Your dish looks absolutely fantastic, as always. Never had sea scallops before… hmmm next time I’m in UK I must talked Mr Boyfriend into trip to the seeaside town with big market 😉
Christine says
Glad you survived Hurricane Irene. Another great recipe.
[email protected] says
Glad you survived Irene! These scallops look great and I love the corn medley with it too! If that is hurricane food, I am coming to your house if another one rolls around. =)
Turkey's For Life says
Just seen your photo on Google+ and had to drop in for a closer look. Beautiful! We can’t get scallops in Southern Turkey and I miss them. Glad you and yours got through the hurricane unscathed.
Julia
Old Doug in BC Canada says
Well Dennis, sadly I share your problem with too much stuff! And at 85 we will never eat it all, I will die first and Marie will be stuck with donating it to whomever! Glad you folks survived the storm, now it will hit our country, and I can only hope they will be as well prepared. We have far too much stuff in our freezer, and three fridges! Your scallop recipe looks great and I will do it this week, as we always have east coast scallops in the freezer. I have a little thing i do with frozen scallops and prawns….soak them from frozen in salt water. Then rinse well, let dry and prepare as wished. I have been cooking since 1947. Still enjoy cooking at my age, Marie my wife since 1949 does all the baking, did a peach pie crumb crust for tonight’s dinner!
Cheers,
Doug Irvine in Nanaimo Vancouver Island BC Canada
Chef D says
hi Doug
kudos to you and Marie, for still doing the cooking and for your independence and strength! My mom is 93 and she still does some cooking, although she has finally slowed up a bit. I can only hope that I have that much strength at that age.
best wishes and you’ll be in my thoughts and prayers as you go through the storm
Dennis
[email protected] says
Dennis, can I adopt you and have you come here and cook for me every day??? Oh please oh please oh pleaseeeeeeee?????
That was my subtle way of saying yet another fantastic recipe 😀
Ann says
Hi Chef Dennis! The dish looks amazing! I’m allergic to all seafood, but the corn medley is mouth watering! How clever to put nectarines AND cilantro in it….
Living in Florida – we prepare for hurricanes! We have a generator and at the beginning of hurricane season, we replace batteries for flash lights, buy about 50 gallons of water and purchase non-perishable foods. When hurricane season is over – if it’s not used – we donate the food to our church….which is a food bank! However, we EXPECT hurricanes. I’m glad you’re okay!
Alyssa says
Hey Dennis, glad you made it through the storm! I agree, we don’t seem to eat enough scallops either. I love that this beautiful dish came from left over rice! So simple, but so beautiful!!!!
Curt says
I don’t know which looks better, the corn and rice medley, or the scallops. They both look delicious.
Kath says
Oh. My. Dennis, your scallops look mouth-watering in the photos! Great recipe; thanks! I’m so glad you had minimal impact from Irene. My daughter in Boston said she had no problems, too. Prayers for those who lost loved ones.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I love how you were able to bring such an incredible meal together with what you pulled out of the fridge. That’s why you have the word Chef in front of your name.
I guess we’d be eating a lot of meat quickly, but as long as it’s not cold, we’d do fine without electricity. We have the grill, fireplaces, candles, and both a crank radio and hand charged flashlight. Hurricanes happen a bit more here than there, I think. Hoarding does happen here too, though. The thought of being without is scary.