Enjoy this perfect summer meal, pan seared scallops, so sweet with just a hint of heat, served over a mixture of sweet corn, rice and nectarines.
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!
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