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Pan Seared Scallops
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4.84 from 12 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 400kcal
Author: Chef Dennis

Ingredients

  • 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

Instructions

  • 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

Nutrition

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