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–+ servings

Seared Scallops with Chive Butter Corn

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Seared sea scallops sit on fresh corn tossed with lemon, butter and plenty of chives.
Print Recipe
Total Time 20 minutes
Servings: 3 to 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    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
  •  
    ¼ cup thinly sliced chives plus more for serving
  • ground black pepper

Instructions
 

  1. Boil corn for 3 to 4 minutes, until the kernels deepen in color. Drain, cool briefly and cut the kernels from the cobs.
  2. 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.
  3. 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.

Notes

Pat the scallops dry so they brown quickly.
Adapted from Cordelia Tapping, Delish.

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