If you’re on the lookout for a dish that brings a perfect balance of fresh ocean flavors and vibrant, herbaceous zing, then this Scallops with Sautéed Corn & Chimichurri Recipe is calling your name. The delicate sweetness of perfectly seared sea scallops meets the buttery, golden corn sautéed with a touch of shallot and lemon, while a bright, garlicky chimichurri sauce ties it all together with a pop of color and boldness. It’s a fantastic way to showcase simple ingredients elevated to extraordinary heights—every bite feels like a little coastal celebration!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, making the dish wonderfully simple yet bursting with texture, earthy freshness, and vibrant color. These staples are easy to find, and together they create a dish that’s far more than the sum of its parts.
- 1 pound sea scallops (patted dry): Ensuring they are dry is key to getting that perfect golden crust.
- 2 tablespoons olive oil (divided): Used for both searing scallops and sautéing corn, adding richness and depth.
- Salt and pepper to taste: Simple seasonings that bring out natural flavors without overpowering them.
- 2 cups fresh or frozen corn kernels: Sweet and slightly crunchy, corn adds a luscious texture and balance.
- 1 small shallot (finely chopped): Adds subtle sweetness and complexity to the sautéed corn.
- 1 tablespoon butter: Gives a silky richness to the corn, marrying flavors beautifully.
- Juice of 1/2 lemon: A bright finish to enhance all the flavors with lively acidity.
- For the chimichurri: Combining fresh parsley, cilantro (optional), garlic, red wine vinegar, red pepper flakes, salt, black pepper, and olive oil creates a fresh, zesty sauce that livens up every bite.
How to Make Scallops with Sautéed Corn & Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by mixing finely chopped parsley and optional cilantro with minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Slowly stir in the olive oil until everything is beautifully combined. Letting this vibrant sauce sit for a bit allows the flavors to meld—don’t skip this prep, as it’s what transforms the dish with freshness and a bright kick!
Step 2: Sear the Scallops
Heat one tablespoon of olive oil in a skillet over medium-high heat. Place the scallops in a single layer, being careful not to overcrowd the pan, and season them with salt and pepper. Resist the urge to move them around—let them develop a golden crust for 2 to 3 minutes. Flip each scallop and cook for another 1 to 2 minutes until they’re just opaque. This quick sear locks in moisture and gives you that perfect tender texture inside.
Step 3: Sauté Corn and Shallots
Using the same skillet, add the remaining olive oil and the tablespoon of butter. Toss in the finely chopped shallot and sauté for 1 to 2 minutes until softened and fragrant. Stir in the corn kernels and cook for 4 to 5 minutes until the corn achieves a slight caramelization, stirring occasionally to prevent burning. Finish this step by squeezing fresh lemon juice over the corn and adjusting the seasoning with salt and pepper, which balances the sweetness and adds a lively complexity.
Step 4: Bring It All Together
To plate, spoon a generous bed of the buttery, sautéed corn onto each dish. Top with the golden seared scallops and drizzle spoonfuls of the chimichurri sauce over everything. The contrast of the warm scallops and corn alongside the tangy, herb-packed chimichurri will have you hooked from the very first mouthwatering bite.
How to Serve Scallops with Sautéed Corn & Chimichurri Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few cilantro leaves on top adds a fresh-looking finish that’s as pretty as it is tasty. For a little crunch, toasted pine nuts or sliced almonds can be sprinkled over the chimichurri, adding texture that complements the tender scallops and sweet corn.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to keep things bright and balanced. Alternatively, creamy mashed potatoes or a simple quinoa pilaf make excellent companions, soaking up the chimichurri’s flavorful juices perfectly.
Creative Ways to Present
For a dinner party, consider serving the scallops atop grilled polenta rounds or small toasted baguette slices to add a fun bite-sized twist. Another lovely idea is plating the dish family-style, with a large platter of scallops nestled on the corn and surrounded by bowls of chimichurri for guests to customize each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover scallops and sautéed corn separately in airtight containers in the refrigerator. The scallops are best eaten within 24 hours to maintain their tender texture, while the corn and chimichurri should keep well for up to 3 days.
Freezing
Because scallops are delicate, freezing cooked scallops is not recommended as they can become rubbery when thawed. However, the chimichurri sauce freezes beautifully in an ice cube tray, allowing you to thaw small amounts for quick flavor boosts on future dishes.
Reheating
To reheat the scallops gently, use a low heat setting in a pan for just a minute or two—overheating will toughen them. The sautéed corn reheats well in a skillet over medium heat with a dash of olive oil. Serve the chimichurri cold or at room temperature to keep its vibrant freshness intact.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them completely and pat them very dry before searing. This step is crucial to getting that beautiful golden crust without steaming the scallops.
What can I substitute for cilantro in the chimichurri?
If you’re not a fan of cilantro, you can simply leave it out or replace it with fresh basil or oregano for a slightly different but equally delicious flavor profile.
Is this recipe gluten-free?
Yes, the Scallops with Sautéed Corn & Chimichurri Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten without sacrificing flavor.
Can I make the chimichurri sauce ahead of time?
Definitely! The chimichurri actually tastes better after resting for a few hours or even a day, allowing the flavors to meld beautifully. Just store it in the refrigerator in a sealed container.
How do I know when the scallops are done cooking?
Properly cooked scallops will be opaque and firm to the touch but still tender. They cook quickly, so watch for a golden crust and cook them just until the center is no longer translucent.
Final Thoughts
This vibrant and elegant Scallops with Sautéed Corn & Chimichurri Recipe is such a joy to make and even more delightful to eat. It’s a wonderful way to impress without spending hours in the kitchen, combining fresh ingredients that sing together harmoniously. If you’re craving something that balances sweet, savory, and tangy flavors with a fresh, summery vibe, you’ve just found your new favorite meal. Give it a try and savor every delicious 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: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Description
A delightful and vibrant seafood dish featuring perfectly seared sea scallops served atop sautéed corn kernels, all enhanced by a fresh and zesty chimichurri sauce. This gluten-free recipe marries the sweetness of caramelized corn with the bold flavors of herby chimichurri, making it an ideal main course for summer meals.
Ingredients
Scallops and Corn
- 1 pound sea scallops (patted dry)
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
- 2 cups fresh or frozen corn kernels
- 1 small shallot (finely chopped)
- 1 tablespoon butter
- Juice of 1/2 lemon
Chimichurri Sauce
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (optional)
- 2 garlic cloves (minced)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare the chimichurri: In a bowl, combine the chopped parsley, cilantro if using, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Stir in the olive oil thoroughly until the mixture is well blended. Set aside to allow flavors to meld.
- Sear the scallops: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Arrange the scallops in a single layer, seasoning them with salt and pepper. Let them cook undisturbed for 2 to 3 minutes until they develop a golden-brown crust. Flip each scallop and cook for another 1 to 2 minutes until the centers turn opaque. Remove scallops from the pan and keep warm.
- Sauté the corn and shallot: In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Sauté the finely chopped shallot for 1 to 2 minutes until soft and fragrant. Add the corn kernels and cook for 4 to 5 minutes, stirring occasionally, until the corn is golden and slightly caramelized. Finish by squeezing in the lemon juice and seasoning with a pinch of salt and pepper.
- Assemble and serve: Spoon the sautéed corn onto serving plates, place the seared scallops on top, and generously drizzle each portion with the prepared chimichurri sauce. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a perfect crust.
- The chimichurri sauce can be prepared up to three days in advance and refrigerated to deepen the flavors.
- Use fresh corn during the summer months for optimal sweetness and texture.
- Adjust red pepper flakes in chimichurri to preference for spiciness.
