Pan Seared Scallops and Summer Corn Medley
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Entree
Cuisine: American
Servings: 2
Calories: 400kcal
Author: Chef Dennis
- 1 lb fresh sea scallops (cleaned)
- 1 tablespoon 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 tablespoon 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
Calories: 400kcal | Carbohydrates: 53g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 922mg | Potassium: 921mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2126IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg