Description
This delightful recipe features succulent pan-seared scallops served atop tender sautéed sweet corn, all crowned with a vibrant and tangy corn chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. Ready in just 30 minutes, it’s a perfect elegant yet easy-to-make seafood dish that combines fresh flavors and simple techniques for a nourishing meal.
Ingredients
Scale
Scallops
- 1 pound (about 450 grams) fresh scallops
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Corn Chimichurri
- 2 cups sweet corn (fresh or frozen)
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil (for sautéing corn)
Instructions
- Make the chimichurri: In a mixing bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, and 2 tablespoons of olive oil. Mix thoroughly and season with salt and pepper to taste. Set aside to allow the flavors to meld.
- Prepare the scallops: Gently pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place scallops in the skillet and sear without moving them for 2-3 minutes until a golden crust forms. Flip and cook for an additional 1-2 minutes until just cooked through. Remove scallops from the skillet and set aside.
- Sauté the corn: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sweet corn and sauté for 5-7 minutes, stirring occasionally, until tender and lightly caramelized.
- Assemble and serve: Plate the sautéed corn as a bed, top with the seared scallops, and generously drizzle the prepared corn chimichurri over the scallops and corn. Serve immediately for best flavor and texture.
Notes
- For best results, use fresh scallops and pat them dry to ensure a perfect sear.
- You can substitute frozen corn if fresh corn is not available; just thaw it before cooking.
- Adjust the seasoning of the chimichurri to taste; adding a pinch of red pepper flakes can add a nice kick.
- This dish pairs beautifully with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
- Ensure the skillet is hot before searing scallops to get a flavorful crust.
