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Corn and Peach medley
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5 from 1 vote

Pan Seared Scallops with a Summer Corn Medley - Around the Kitchen Table

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entree
Cuisine: American
Keyword: pan seared scallops, seafood recipe
Servings: 3
Calories: 288kcal
Author: Chef Dennis Littley


  • 1 lb fresh sea scallops cleaned
  • 1 tbsp Cajun Seasoning or your favorite seasoning
  • 1 cup cooked seasoned rice
  • 1 cup corn kernels fresh
  • 1 small red pepper
  • 1 peach skin on small dice
  • 1 tbsp butter
  • 1 tbsp cilantro finely chopped
  • sea salt and pepper to taste


  • Coat scallops with seasoning on both sides, press seasoning into scallop
  • In a saute pan with very little oil, sear the scallops on both sides for good color, do not move them to check until you begin to see a little browning on the edges
  • Check to make sure Scallops are done (they will no longer be translucent) and serve on a bed of the Corn Medley
  • While scallops are cooking in a saute pan add the butter, and allow to melt.
  • Add corn and red peppers to pan and saute for 5 minutes until partially 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: 288kcal | Carbohydrates: 37g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 731mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2665IU | Vitamin C: 54.9mg | Calcium: 20mg | Iron: 1.8mg