Description
Tender pan-seared scallops served atop sweet sautéed corn and vibrant chimichurri sauce for a fresh and flavorful seafood dish.
Ingredients
Units
Scale
- 1 lb (450 g) large sea scallops, patted dry
- 2 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
- 1 cup fresh or frozen corn kernels
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- Salt and black pepper, to taste
- **Chimichurri Sauce:** 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 Tbsp oregano, chopped (or 1 tsp dried oregano); 3 garlic cloves, minced; 1/2 tsp red pepper flakes; 1/4 cup red wine vinegar; 1/4 cup olive oil; Salt and pepper, to taste
Instructions
- In a bowl, whisk together parsley, cilantro, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Set chimichurri aside to meld flavors.
- Heat 1 Tbsp olive oil in a skillet over medium heat. Add shallot and garlic, sauté 1–2 minutes until softened.
- Add corn kernels, season with salt and pepper, and sauté 4–5 minutes until lightly golden and tender. Transfer corn to a plate and cover to keep warm.
- Increase heat to medium-high and add remaining 1 Tbsp olive oil and butter to the skillet.
- Season scallops with salt and pepper. Place scallops in skillet, flat side down, without crowding. Sear 2–3 minutes per side until golden crust forms and centers are just opaque. Remove scallops.
- To serve, spoon sautéed corn onto plates, top with seared scallops, and drizzle or spoon chimichurri generously over scallops.
- Garnish with extra chopped parsley or cilantro and serve immediately.
Notes
- Pat scallops dry thoroughly to ensure a good sear.
- Let scallops develop a golden crust before flipping—don’t move them too soon.
- Chimichurri can be made ahead and refrigerated for up to 2 days for deeper flavor.
- Add a squeeze of fresh lime or lemon over the dish for brightness.
- Serve with crusty bread or over rice for a complete meal.
Nutrition
- Serving Size: 1 plate (approx. ¼ recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 135 mg