Imagine a dish that captures the essence of summer in every single bite - golden, perfectly seared scallops nestled atop a vibrant medley of sweet corn and juicy peaches. This restaurant-quality recipe transforms simple ingredients into a culinary masterpiece that will transport your taste buds to a sun-drenched coastal paradise. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, these pan-seared scallops promise a dining experience that's both elegant and effortlessly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound scallops
- 2 ears of corn, kernels removed
- 2 peaches, diced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Pat scallops dry with paper towels, ensuring surface moisture is completely removed. This ensures proper searing and caramelization.
- Season scallops generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for 10 minutes before cooking to promote even cooking.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter and allow it to melt and start foaming.
- Carefully place scallops in the hot pan, ensuring they are not overcrowded. Leave space between each scallop to prevent steaming and promote a golden-brown crust.
- Sear scallops for approximately 2-3 minutes on the first side without moving them. Look for a golden-brown caramelized surface.
- Gently flip scallops using tongs and cook the other side for an additional 1-2 minutes. Scallops should be slightly translucent in the center.
- Remove scallops and set aside on a warm plate. In the same pan, add remaining butter and quickly sauté corn kernels for 2-3 minutes.
- Add diced peaches to the corn, cooking for an additional minute to slightly soften and release their natural sweetness.
- Plate the corn and peach medley, arranging seared scallops on top. Garnish with fresh torn basil leaves.
- Serve immediately while scallops are warm and crisp, enjoying the contrast between the caramelized seafood and the fresh summer medley.
Tips
- Moisture is the Enemy: Always thoroughly pat scallops dry before cooking. Excess moisture prevents that coveted golden-brown crust.
- Room Temperature Matters: Let scallops sit at room temperature for 10 minutes before cooking to ensure even heat distribution.
- High Heat is Key: Use a heavy-bottomed skillet or cast-iron pan and get it really hot before adding butter and scallops.
- Don't Overcrowd the Pan: Give each scallop breathing room to prevent steaming and promote proper caramelization.
- Timing is Critical: Sear scallops for just 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Fresh is Best: Choose fresh, preferably dry-packed scallops for the most authentic flavor and best searing results.
- Garnish Wisely: Fresh basil adds a bright, aromatic finish that complements the rich, caramelized scallops perfectly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
