Pan Seared Scallops with a Summer Corn Medley
What could be better than Sweet Succulent Pan Seared Scallops served with a fresh corn medley blended with peaches and rice? Summertime just got better.
Ingredients
- 1 lb sea scallops cleaned
- 1 tablespoon Cajun seasoning or your favorite seasoning
- 2 cups cooked seasoned brown rice or white rice
- 1 ½ cup corn kernels fresh
- ½ cup red pepper small dice
- 1 ½ cup peaches small dice (fresh or frozen)
- 1 tablespoon butter
- 1 tablespoon cilantro finely chopped
- sea salt and pepper to taste
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Instructions
- Pat dry the scallops with a paper towel. (remove the mussel if it's still attached to the side of the scallop and discard).
- Season the room temperature scallops on both sides.
- Place the scallops in a single layer into a hot pan (or cast iron skillet) with a light coating of olive oil over medium-high heat. Sear the scallops allowing a little bit of a brown crust to build up on the scallop, it can take 2-4 minutes depending on the heat and the pan. (do not move the scallops from the first side until you begin to see browning on the side of the scallop edges)
- Turn the scallop to sear the other side and allow it to get a nice sear (use a good metal spatula to get under the scallop so you don’t leave the best part stuck to the pan).If you prefer slightly underdone scallops, feel free to cook them to your tastes.
- 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 (you may need to add a little water to the pan)
- 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.
- Garnish with sliced limes or lemons, chopped red pepper, scallions, and cilantro.
Notes
HOW TO MAKE SEASONED RICE?
The secret to making really good rice is to use chicken stock (or vegetable stock) instead of water. I always add a tablespoon of butter to the water and just make it as I normally would on the stovetop.
*You can also make rice in the oven if you’re making large amounts. Just add all the ingredients into an oven-safe casserole or pan, cover it with foil and bake at 350 for about 45 minutes. Stir the rice to fluff it up a bit when it’s finished cooking.
HOW DO I MAKE PAN SAUCE FOR THE SEARED SCALLOPS?
If you’d like to make a little pan sauce for the scallops, add a splash of white wine to the saute pan to release all of the tasty brown bits from the pan. Add a tablespoon of butter and mix the sauce over medium heat, just enough to melt butter and blend it into the wine.
Nutrition
Calories: 294kcalCarbohydrates: 45gProtein: 18gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 562mgPotassium: 585mgFiber: 5gSugar: 8gVitamin A: 1759IUVitamin C: 29mgCalcium: 29mgIron: 2mg
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