Dinner
Seared Scallops with Chive Butter Corn
Seared sea scallops sit on fresh corn tossed with lemon, butter and plenty of chives.
- Yield
- 3 to 4 servings
- Cuisine
- American
Serving ideas
Spoon half the corn onto a platter, add the scallops and top with the remaining corn, more chives and black pepper.
Ingredients
See the ingredient checklist
- 2 ears corn, shucked
- 1 tbsp extra-virgin olive oil
- 1 lb large sea scallops, patted dry, remove side muscles
- kosher salt
- 3 tbsp lemon juice
- 4 tbsp unsalted butter
- 1/4 cup thinly sliced chives, plus more for serving
- ground black pepper
Before you cook
Pat the scallops dry so they brown quickly.
How to make Seared Scallops with Chive Butter Corn
Boil corn for 3 to 4 minutes, until the kernels deepen in color. Drain, cool briefly and cut the kernels from the cobs.
Heat oil over medium-high in a large skillet. Season scallops with salt and sear about 2 minutes per side, lowering the heat if necessary. Transfer to a plate.
Reduce the heat to low. Add lemon juice and scrape the skillet. Stir in butter until mostly melted, add corn and warm about 1 minute. Off heat, season and toss with chives.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Seared Scallops with Chive Butter Corn
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Instructions
- Boil corn for 3 to 4 minutes, until the kernels deepen in color. Drain, cool briefly and cut the kernels from the cobs.
- Heat oil over medium-high in a large skillet. Season scallops with salt and sear about 2 minutes per side, lowering the heat if necessary. Transfer to a plate.
- Reduce the heat to low. Add lemon juice and scrape the skillet. Stir in butter until mostly melted, add corn and warm about 1 minute. Off heat, season and toss with chives.