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
Scale
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.
