RESTAURANT- STYLE PAN-SEARED SCALLOPS WITH A SUMMER CORN MEDLEY

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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.

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WHAT INGREDIENTS DO I NEED TO MAKE PAN-SEARED SCALLOPS?

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Pat dry the scallops with paper towels.

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Season the scallops with seasoning on both sides

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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.

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Turn the scallop to sear the other side.

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While the scallops are searing, in another saute pan add the butter, and allow it to melt.

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Add the corn and red peppers to pan and saute for 3-4 minutes until partially cooked.

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Add the rice and peaches to the corn mixture and continue cooking on low until the scallops are done.

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Add the chopped cilantro, reseason as needed with sea salt and black pepper.

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Place the rice on your serving platter or individual dishes topped with the pan-seared scallops.

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Swipe up now to get the full recipe!

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