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?

Pat dry the scallops with paper towels.

Season the scallops with seasoning on both sides

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.

Turn the scallop to sear the other side.

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.

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.

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