Seared Scallops with Sweet Corn Parmesan Skillet Step-by-step instructions

Before you start

Before cooking, cut the corn kernels from the cobs and chop the chives. Grate the Parmigiano-Reggiano and set aside. Pat the scallops dry and season them with salt and pepper.

Have all ingredients within reach, as the cooking process moves quickly. Heat a large cast iron skillet over high heat for at least 2 minutes before adding the butter.

Instructions

Prep and Sear

1. 1Prep the Corn and Chives
   Slice the kernels from the ears of sweet corn into a bowl. Use a sharp knife and cut downward, rotating the cob as you go. Finely chop the fresh chives and set aside. Grate the Parmigiano-Reggiano on the fine holes of a box grater into a fluffy pile.
   Look for The corn kernels should be separate and intact; the cheese resembles fresh snow.
   Tip Hold the cob upright in a shallow bowl to catch the kernels and their milky liquid.
2. 2Season the Scallops
   Pat the scallops dry with paper towels. Season both sides generously with kosher salt and black pepper. Let them sit at room temperature for no more than 30 minutes before cooking.
   Look for The scallops should feel dry to the touch, which helps them sear.
   Tip Remove the small side muscle from each scallop if still attached.

The corn is cut and the chives are chopped. The scallops are seasoned and ready. When they hit the hot butter, they should sizzle immediately and develop a golden crust within minutes. The kitchen fills with the aroma of browning butter.

Corn and Cheese

3. 3Sear the Scallops
   Heat a cast iron skillet over high heat. Add 2 tablespoons of the butter and let it foam. Place the scallops in the skillet in a single layer, leaving space between them. Sear without moving for 2-3 minutes until deeply golden. Flip and sear the other side for 1-2 minutes until caramelized. Transfer the scallops to a plate.
   Look for The scallops release easily from the pan when properly browned; they should be golden on both sides.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan—work in batches if needed to maintain a good sear.
4. 4Make the Creamy Corn
   Reduce the heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the corn kernels and cook, stirring occasionally, for 3-4 minutes until tender and slightly charred. Stir in the grated Parmesan and 2 tablespoons of the chopped chives. Cook for 1 minute until the cheese melts into a creamy sauce.
   Look for The corn is tender and the cheese forms a creamy, clinging sauce.
   Tip If the corn seems dry, add a splash of water or broth, but the video does not call for it.

The corn turns bright yellow and begins to char slightly at the edges. The Parmesan melts into a creamy, golden sauce that coats the kernels. The chives add a fresh green pop. The mixture is fragrant and savory-sweet.

Baste and Finish

5. 5Combine and Baste
   Return the scallops to the skillet, nestling them into the corn mixture. Add the minced garlic and the remaining butter to the pan. Tilt the skillet and spoon the garlic butter over the scallops for 1-2 minutes, basting continuously.
   Look for The butter sizzles and the garlic becomes fragrant; the scallops are glossy with butter.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Keep the heat moderate so the garlic does not burn.
6. 6Finish and Serve
   Remove the skillet from the heat. Shower the remaining grated Parmesan and chopped chives over the scallops and corn. Serve immediately, lifting a glistening, butter-basted scallop onto each plate with a generous spoonful of the Parmesan corn.
   Look for The top is scattered with bright green chives and snowy cheese.
   Tip Serve straight from the skillet for a rustic, impressive presentation.

The garlic butter sizzles as it’s spooned over the scallops, making them glossy. The final shower of cheese and chives creates a beautiful presentation. The dish is ready to serve, with the scallops tender and the corn creamy.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and steams the scallops instead of searing them. Work in batches if necessary.

Another is moving the scallops too soon—let them cook undisturbed until they release easily from the pan.

Also, avoid overcooking the corn; it should remain slightly crunchy for contrast. Finally, don’t skip the final basting, as it adds moisture and flavor.

How to tell it’s done

The scallops are done when they reach an internal temperature of 145°F (63°C) and have a deep golden crust on both sides.

The corn should be tender and the cheese melted into a creamy sauce. The butter should be foamy and fragrant with garlic. Serve immediately for the best texture and flavor.

• Shellfish: 145°F (63°C) in the thickest part