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!
If you enjoyed this recipe you may like these:
Pan Seared Scallops and Summer Corn Medley
- 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
- 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