Seared Scallops with Sweet Corn Parmesan Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, dry the scallops thoroughly with paper towels before seasoning. Any moisture will cause them to steam.

Also, let the skillet heat for a few minutes before adding the butter—it should be shimmering hot. Use a high smoke point oil if you prefer, but butter adds flavor.

When cutting corn from the cob, place the ear flat on a cutting board and slice downward. To catch the milky liquid, hold the cob over a bowl.

If using frozen corn, thaw and pat dry to avoid excess water in the pan. Fresh chives can be replaced with scallion greens for a similar effect.

Variations

• Spicy Kick: Add a pinch of red pepper flakes or a finely minced fresh chili to the garlic butter for a subtle heat that contrasts with the sweet corn.
• Herb Swap: Replace chives with fresh basil or tarragon for a different aromatic note. Add them at the end to preserve their delicate flavor.
• Bacon Twist: Cook 2 slices of chopped bacon until crisp, then use the rendered fat to sear the scallops and cook the corn. Crumble the bacon over the finished dish.
• Lemon Brightness: Stir a teaspoon of lemon zest into the corn mixture and finish with a squeeze of lemon juice over the scallops for added freshness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed.

Freezer

Freezing is not recommended as the texture of the scallops will suffer. The corn mixture can be frozen for up to 1 month, but thaw and reheat before serving.

Reheat

Reheat in a skillet over medium-low heat for 3-5 minutes, stirring occasionally, until warmed through. Avoid microwaving to preserve texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The scallops may lose some of their crispness, but the flavors will meld. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the corn mixture.

The corn and chives can be prepped a day ahead and stored separately in the refrigerator. The scallops can be seasoned a few hours in advance, but keep them refrigerated until ready to cook. The dish is best served fresh, but the corn mixture can be made ahead and reheated.

Serving ideas

Serve the scallops and corn directly from the skillet for a rustic, family-style presentation. Spoon the creamy corn onto plates and top with the seared scallops.

Garnish with extra chives and a final grating of Parmesan if desired. This dish pairs well with a crisp green salad or crusty bread to soak up the sauce.

For a more elegant plating, arrange the corn in a swoosh on each plate and place the scallops on top. Drizzle any remaining garlic butter from the pan over the dish.

A glass of dry white wine, such as Sauvignon Blanc, complements the sweetness of the corn and the richness of the butter.

Frequently asked questions

Recipe card

Seared Scallops with Sweet Corn Parmesan Skillet

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 4 ears sweet corn, kernels cut from the cob
• 1/4 cup fresh chives, finely chopped
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 lb jumbo sea scallops, patted dry
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.