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
Scale
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.
