If you’re searching for a dish that’s bursting with vibrant flavors and a delightful mix of textures, this Scallops with Sautéed Corn & Chimichurri Recipe is an absolute showstopper. Imagine perfectly seared sea scallops with that irresistible golden crust paired with sweet, tender corn sautéed to creamy perfection. Then, add the punchy, herbaceous kick of fresh chimichurri drizzled on top—it’s a combination that feels both indulgent and refreshingly bright, perfect for impressing guests or enjoying a special weeknight dinner. This recipe balances simple, wholesome ingredients in a way that feels elevated but is totally approachable.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this Scallops with Sautéed Corn & Chimichurri Recipe. Each component plays an important role, from the juicy sweetness of fresh corn to the zesty brightness of cilantro and lime in the chimichurri, giving the dish layers of flavor and appealing color.
- 1 pound sea scallops: Opt for fresh, dry-packed scallops without preservatives for the best sear and texture.
- 2 cups fresh corn kernels: Sweet and slightly crunchy, fresh corn adds a lovely contrast; frozen works too in a pinch.
- 1 tablespoon olive oil: Used to sauté the corn, its fruity flavor enhances the natural sweetness.
- 2 tablespoons unsalted butter: Adds richness and helps achieve that golden crust on the scallops.
- Salt and pepper to taste: Simple seasoning that brings out the natural flavors beautifully.
- 1 cup fresh cilantro, chopped: Offers a bright, citrusy herb note essential for chimichurri.
- 1 cup fresh parsley, chopped: Adds vibrant green color and a fresh, slightly peppery balance to the herbs.
- 2 cloves garlic, minced: Gives the chimichurri that unmistakable savory depth.
- 1 teaspoon red pepper flakes: A gentle heat that livens up the sauce without overpowering.
- 1 tablespoon red wine vinegar: Provides acidity to cut through the richness and brighten flavors.
- Juice of 1 lime: Tangy freshness that ties the chimichurri and dish together beautifully.
- Zest of 1 lime: Delivers an intense lime aroma that makes the chimichurri truly stand out.
How to Make Scallops with Sautéed Corn & Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Before you even touch the stove, make your chimichurri by combining chopped cilantro, parsley, minced garlic, red pepper flakes, red wine vinegar, lime juice, and lime zest in a bowl. Stir it all together and let these fresh, bold flavors mingle while you cook. This step is crucial because the chimichurri will be the bright, herby counterpoint to the richness of the scallops and buttered corn.
Step 2: Sauté the Corn
Heat olive oil in a skillet over medium heat, then add fresh corn kernels. Cook for about 5 to 7 minutes, stirring occasionally, until the corn softens and develops a slight golden color. Season with salt and pepper while it cooks. This simple sauté enhances the natural sweetness of the corn, creating a buttery, slightly caramelized base that complements the scallops perfectly.
Step 3: Cook the Scallops
In another skillet, heat the unsalted butter over medium-high heat until it starts to foam. Add the scallops to the pan, making sure they’re spaced apart so they sear properly. Cook for 2-3 minutes on one side to develop a beautiful golden crust, then carefully flip them and cook for an additional 1-2 minutes. The goal is to cook them through but keep them tender and slightly translucent in the center. Patience here will reward you with scallops that melt in your mouth.
Step 4: Assemble and Serve
Arrange the sautéed corn neatly on a serving plate, then top with the perfectly seared scallops. Generously drizzle the herbaceous chimichurri sauce over everything right before serving. The vibrant green sauce not only adds a burst of flavor but also turns this dish into a feast for the eyes. Enjoy this magical flavor combination immediately for the best experience.
How to Serve Scallops with Sautéed Corn & Chimichurri Recipe
Garnishes
To elevate your Scallops with Sautéed Corn & Chimichurri Recipe even further, consider sprinkling some extra chopped fresh herbs like parsley or cilantro on top. A light dusting of lime zest over the plated scallops adds a touch of zesty aroma and a pop of color. A few thin lime wedges on the side invite everyone to add extra brightness, balancing the richness perfectly.
Side Dishes
This dish pairs wonderfully with light, fresh sides. A crisp green salad with citrus vinaigrette or a simple arugula salad offers a peppery contrast. For something a bit heartier, try serving with a side of fluffy quinoa or a small portion of creamy mashed potatoes to soak up the chimichurri and buttery juices.
Creative Ways to Present
For a truly elegant presentation, serve the scallops on individual shallow bowls with a small scoop of sautéed corn beneath each one, then drizzle the chimichurri artistically across the plate. You can even use a ring mold to give the corn a perfect round shape as a base. Another idea is to skewer scallops and tubed grilled corn pieces for a fun appetizer-style dish with chimichurri drizzled on top as a flavorful dip.
Make Ahead and Storage
Storing Leftovers
Leftover scallops and sautéed corn can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the chimichurri sauce in a separate container to maintain its fresh flavor and vibrant appearance. Reassemble just before reheating or serving to preserve the best quality.
Freezing
Freezing is not recommended for cooked scallops as they tend to lose their delicate texture and turn rubbery upon thawing. However, you can freeze the uncooked chimichurri sauce in small portions for up to 1 month, ensuring you have a quick flavor boost ready to go for future meals.
Reheating
When reheating leftover scallops, do so gently in a non-stick skillet over low heat to avoid overcooking. Warm the sautéed corn in a microwave or on the stovetop until heated through. Add fresh chimichurri sauce just before serving to keep that fresh, zesty brightness intact.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops if fresh ones are not available. Just make sure to thaw them completely and pat them dry before cooking to achieve the best sear.
What if I don’t have fresh corn? Can I use canned corn?
Fresh or frozen corn is best to maintain texture and sweetness, but if canned corn is your only option, rinse and drain it well before sautéing to prevent excess moisture. Adjust cooking time as canned corn is already cooked.
How spicy is the chimichurri sauce in this recipe?
The chimichurri has a gentle kick from the red pepper flakes, but it can easily be adjusted by adding more or less depending on your heat preference.
Can I make the chimichurri sauce in advance?
Absolutely! Chimichurri actually tastes better after it has chilled for a few hours or overnight, allowing the flavors to develop fully.
What wine pairs well with Scallops with Sautéed Corn & Chimichurri Recipe?
A crisp, citrusy white wine like Sauvignon Blanc or a light unoaked Chardonnay complements the bright herbs and sweet scallops beautifully.
Final Thoughts
This Scallops with Sautéed Corn & Chimichurri Recipe is a true celebration of fresh ingredients and bold, harmonious flavors. Once you try it, you’ll see how easy it is to create something elegant and exciting in your own kitchen. I can’t wait for you to share this favorite with your friends and family and watch it become a go-to recipe in your repertoire. Dive in and enjoy every tasty bite!
Print
Scallops with Sautéed Corn & Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This recipe features tender sea scallops perfectly seared and served atop sweet sautéed corn, all enhanced with a vibrant, zesty chimichurri sauce made from fresh cilantro, parsley, garlic, and lime. A simple yet elegant dish that balances rich seafood flavors with fresh herbs and bright acidity, ideal for a quick gourmet meal.
Ingredients
Seafood
- 1 pound sea scallops
Vegetables & Herbs
- 2 cups fresh corn kernels (can substitute frozen)
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
Fats & Oils
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Seasonings & Acids
- Salt and pepper to taste
- 1 teaspoon red pepper flakes
- 1 tablespoon red wine vinegar
- Juice of 1 lime
- Zest of 1 lime
Instructions
- Prepare the Chimichurri Sauce: In a food processor or by hand, combine the chopped cilantro, parsley, minced garlic, red pepper flakes, red wine vinegar, lime juice, and lime zest. Blend or mix until well incorporated, creating a fresh, zesty chimichurri sauce to be drizzled over the scallops later.
- Sauté the Corn: Heat the olive oil in a skillet over medium heat. Add the fresh corn kernels, seasoning with salt and pepper to taste. Cook while stirring occasionally until the corn is tender and slightly caramelized, about 5-7 minutes. Remove from heat and set aside on the serving plate.
- Cook the Scallops: In another skillet, heat the unsalted butter over medium-high heat until it begins to foam. Carefully place the scallops in the pan, spaced apart to avoid overcrowding. Sear the scallops for about 2-3 minutes on one side until a golden crust forms. Flip the scallops and cook for an additional 1-2 minutes until they are just cooked through and tender.
- Plate the Dish: Arrange the sautéed corn evenly on a serving plate. Top the corn with the freshly seared scallops. Generously drizzle the chimichurri sauce over the scallops and corn to finish the dish.
Notes
- Use dry scallops for best searing results; pat them dry to avoid steaming.
- If fresh corn is unavailable, frozen corn kernels work well—just thaw before cooking.
- The chimichurri can be made ahead of time and refrigerated, allowing flavors to meld further.
- Adjust red pepper flakes according to your spice preference.
- Serve immediately to enjoy the scallops at their best texture and flavor.
