Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese. Just 6 ingredients, not counting salt, pepper, and olive oil.
Scallops with Corn and Tomatoes
This scallops and fresh corn recipe is the perfect meal to eat in the summer! It’s a restaurant-quality dish that takes just minutes to make and is elevated with in-season produce. They say food that grows together goes together, which it’s so true. All of the produce came right from my garden or farmers market. More recipes using summer corn, try my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.
How do you make a good sear on a scallop?
Here are the two most important things to do to ensure a good sear on a scallop:
- Pat Dry: Rinse off the scallops in case there’s any sand on them and then pat them dry with a paper towel. If they’re too wet, they will steam instead of sear.
- Hot Pan: Cook the scallops in a really hot skillet. Once it is heated, add the scallops but don’t touch them until you’re ready to flip them.
How Long to Cook Scallops
Scallops cook in under five minutes. Sear them for a few minutes until the bottoms form a caramel-colored crust, about 2 minutes. Then turn them over and cook for another minute or so until the centers are slightly translucent and the bottoms are seared.
How to Make Creamy Corn
Now that we’ve covered how to cook scallops, let’s talk about this creamy corn! There’s nothing better than in-season corn. Take it to the next level and mix it with some Boursin cheese – what could be better?
- To remove the corn from the cob, stand the cob up on a clean dish towel and run a knife down it. Then grab the ends of the dish towel and pour the corn into the hot skillet.
- Season the corn with salt and cook for a couple of minutes.
- Add the Boursin cheese and water and cook for another minute.
- Remove the corn from the heat and stir in the tomatoes.
Variations
- Don’t like scallops? Use shrimp instead.
- Don’t have fresh corn? Sub frozen corn.
- No chives? Try basil or rosemary.
- No cherry tomatoes? Swap them with grape tomatoes.
Your comments are helpful!! If you’ve tried this scallops and corn recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!
More Summer Corn Recipes You’ll Love:
- Summer Cavatelli Pasta with Corn, Tomatoes, and Zucchini
- Mexican-Inspired Grilled Corn Salad with Cotija
- Grilled Flank Steak with Black Beans and Corn Salsa
- Baked Corn and Crab Cakes
- Corn Tomato Avocado Salad
Seared Scallops with Creamy Corn, Tomatoes and Chives
Ingredients
- 3 cups corn, fresh or frozen (from 4 large ears)
- 1/2 cup Boursin cheese, garlic and herb or chive
- 12 cherry tomatoes, halved
- 16 large sea scallops, about 16 oz
- 2 teaspoons salted butter
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 1 teaspoon olive oil
- chives, for garnish
Instructions
- Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
- Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
- Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
- Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
- Remove from the pan and set aside on a warm plate.
- Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
- Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
- Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.
Last Step:
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Notes
- Don’t like scallops? Use shrimp instead.
- Don’t have fresh corn? Sub frozen corn.
- No chives? Try basil or rosemary.
- No cherry tomatoes? Swap them with grape tomatoes.
I added some frozen scallops because I didn’t think 16 would be enough for 2 adults and a child. Also did the whole Boursin cheese! Also added some edamame for extra green! Easy meal! Thank you
Super delicious and so easy to make! The fresh corn and wild caught scallops make this dish ❤️ thank you Gina!
So happy you loved it!
My wife made this for dinner one night and we found it truly outstanding. It had protein, veggies, and we had fruit for dessert. Couldn’t be better.
This recipe is the trifecta. It’s quick, easy and delicious.
One of my new favorites! So good and easy to make. I added some diced zuchinni with the corn. Will definitely be in the regular summer rotation.
Loved how the creamy cheese played with the sweet summer corn! I bet this would also be good with salmon or possibly even an Italian chicken sausage since it’s grilling season
So glad!
I so like this recipe! I’ve fixed it with shrimp and added gnocchi with asparagus as an accompaniment, perhaps not dietary any more, bit very tasty.
This is a great recipe! I also added in some asparagus and zucchini to the salad for some green color. Loved it! Definitely getting added to my summer meal rotation
We served this to celebrate Fathers Day for a crowd. Added fresh fettuccine pasta to corn, tomato and Boursin-it was amazing!
Love it!
Delicious! Getting the corn off the cob was a little time consuming, but otherwise easy peasy.
This was soooo good, and dead easy to make! Definitely adding this recipe to the regular rotation 😋
This is my favorite recipe! Delicious! I’ve made it 3 times this summer and get so many compliments! Thanks.
Delicious and so easy to make!! Used fresh corn and tomatoes from my farmers market, yum! A winner I will make again!
Absolutely delicious! This dish was super easy to make and VERY yummy!
I made this tonight and really enjoyed it and liked that it was so simple to make! More importantly, so did my dh. He’s going through chemo right now and most things taste “off” or like metal to him. But this dish, he enjoyed!
I have the same issue after chemo and radiation, but I can eat scallops and corn. I’m going to try this dish tonight. I’m sending prayers and good vibes for you and your husband!
I have made this recipe twice – the first time with scallops and shrimp and the second time with shrimp – DELICIOUS!!!!! Each time, I added minced red onion and minced bell pepper! Thanks Gina for this great recipe!!
This is so good! I made it for the first time tonight. Definitely a delicious winner of a dinner.
So simple, so delicious. My first time making scallops, and this recipe did not disappoint. (It’s just too bad scallops are so expensive!) This made a classy summer dinner for my friend and I to share 🙂
I went to buy sea scallops today and unfortunately the price was $30 a pound! A little out of my price range unfortunately. I’ll try this recipe with shrimp instead.
I loved the simplicity of this recipe and my whole family loves Bourison cheese. I added cut up asparagus to have something green in the dish and there was no need for a side. It was great!
One of our favorites – we add zucchini for another vegetable…
Just made this for dinner. Super quick and delicious! Thank you!
Wow very delicious, thank you very much♥️
I used shrimp and frozen corn. So easy and so good!
Love this recipe! And we love Skinnytaste! I rarely make any changes to your recipes at all, so this review is an exception.
I had a dish similar to this at a fancy restaurant nearby. I was trying to copy it and found your recipe to use as a guide, as no other recipes seemed even close to what I was looking for. Please pardon all the changes, but I thought I’d share in case anyone else is looking.
I ended up using frozen corn and subbed chopped asparagus and shallot for the tomato (using what I had on hand). We have a shellfish allergy in the family, so I subbed chopped andouille sausage as the main protein BUT I still cooked the scallops on the side. And WOW, I thoroughly enjoyed them. I didn’t have Boursin on hand, but I made a great lactose free substitute using my lactose free products. In case anyone else ever needs a copycat recipe, here goes—
Homemade Boursin substitute – yields ~3/4 cup total
1 small garlic clove, minced
4 tbsp butter, at room temperature
4-5oz cream cheese, at room temperature
1 tablespoon grated Parmesan cheese
1/3 tsp dried dill
1/4 tsp dried basil
1/4 tsp dried chives
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
2/3 tsp dried parsley
Mix all in a food processor. Discard any extra liquid.
Thanks so much for your recipes! You inspire me, and we plan to keep making this one for years to come!
Just love this recipe. So easy to do and very satisfying
Delicious and so easy to make
Fantastic!
Beyond delicious! Next time I will substitute shrimp or even salmon, as I like more than scallops. That said, this was delicious and healthy and everyone raved. Not one bite left. Thank you!!!
Loved the combination of the sweetness of the corn with the salty scallops.
This was delicious. Perfect end of summer dish.
I believe that there are only 8 points to this recipe. It was delicious!
I followed recipe exactly. It was delicious. One of those recipe the whole is even better than the parts. Thanks for great simple recipe.
It is a keeper! Easy and delicious recipe. We are fortunate to be able to buy corn, tomatoes and fresh scallops at our local farmers market. Found the recipe last summer and make it frequently. So good!
Corn is in season here now so I thought it was the perfect time to try this recipe. I had shrimp in the freezer so used them instead of scallops. It turned out sooo delicious! Can’t wait to make it again with scallops. It’s so quick and easy, I’m sure I’ll be making it often.
The corn, Boursin cheese, tomatoes and chives mixture worked perfectly with the scallops. This was delicious. My husband and I are adding this to our keeper recipes. Thank you.
great!
A spectacular Saturday night summer dinner! Used sweet corn from the farmers’ market. This dish is restaurant-quality. Thanks, Gina, for another recipe triumph!
Another delicious recipe, Gina! Thank you!
So simple and elegant and so tasty.
Very easy to make & delicious. I added fresh spinach to ours. Yum!
This was excellent and so easy! I used laughing cow cheese instead of boursin cheese. Yum!!
How many wedges did you use
This might be one of the best recipes on the internet ! It’s so easy but the flavor is incredible and it looks very impressive. Highly recommend!! Thank you
easy recipe with awesome flavor.my family loved it! will definitely make it again.
My husband commented that this was a “restaurant quality meal” tonight. Thanks for an easy and delicious meal!
Great!
This was amazing! Thanks for recipe.
Made this for the first time last night. Really wanted to love it, as we love scallops and there are lots of 5 star reviews, but we found it very lacking in any particular flavor. Another reviewer mentioned it being very “one note” and I have to agree. It was just okay. Not going on the rotation unfortunately.
This was fantastic! I added some asparagus to it to get some greens in there and it as great. One suggestion would be to add the water gradually to be sure that you get too much. I ended up with mine a little watery, but it was still good! Thanks for always having great recipes! Quick weeknight meal too.
This is a delicious recipe! It comes together fast – would be easy for a weeknight too! I used fresh scallops and fresh corn but I’m sure frozen would work too. This will be a regular in our house!
Amazing recipe! I diced up some asparagus as well just for some extra veggies. So good!
If I use fresh corn from the cob should I cook first or just cut it odd the cob and use as it?
It cooks in step 6 🙂
This recipe was so delicious and so easy! I used frozen corn and did a mix of scallops and shrimp cause I had all on hand. This will definitely be a new regular recipe.
Very good. No camera.
This is absolutely delicious!!! Everyone loves it when I make it.
Excellent!!! Love the flavors. I used Shrimp as I could not get scallops. Otherwise, followed recipe. YUM YUM YUM great flavors. Will do scallops and add peas and bacon next time.
Delish! The bourison cheese took this over the top! I made this with scallops and I will try this with shrimp also.
Yum
So good! My whole family (including picky kids) loved them!!! Yum. Definitely a Keeper
Love this recipe. So easy and delicious. Instead of using boursin cheese I just use a veggie cream cheese. I’ve bought some and made my own as well with fresh herbs and plain cream cheese. I used farm fresh corn. This time I will be using frozen corn,I’ll let you know how it turns out. I’ve made it 4 times in the past month.
This was soo tasty! I used shrimp as I had them on hand. And it was quick! I mean 10 minutes from start to finish. I will definitely be keeping all the ingredients on hand.
Absolutely delicious! Restaurant quality. Thank you, Gina!
This was so good! I used bay scallops, (what the store had). So easy to make also. Will be making this again.
Wow Gina! You have done it again. Great recipe- so delicious and felt indulgent!
Thanks Mary!
I have made this three times in the last 10 days with the fabulous corn and tomatoes from the farmers market . My family loves it. I had a group of college kids over and they all loved it! It’s great as a side dish without the scallops as well! And gluten-free! Thank you!
I have made this three times in the last 10 days with the fabulous corn and tomatoes from the farmers market . My family loves it. I had a group of college kids over and they all loved it! It’s great as a side dish without the scallops as well! And gluten-free! Thank you!
Made this last night but used Roma tomatoes instead of cherry. This was a wonderful dish that was “restaurant fancy”. It’s definitely dinner party worthy.
Very good. Made as written using shrimp.
Delicious! I have never cooked scallops before – too worried about messing up such an expensive ingredient. Followed your directions (although I did reduce the water for the corn since I prefer a thicker sauce) and it was fantastic!
We absolutely loved this recipe. So quick and easy to make! Thank you Gina!
This was really good – but 4 servings was a bit of a stretch. My husband and I split the recipe and it was a good dinner portion. Next time I will use 1/2 the Boursin cheese to cut calories, the full amount was almost too much. I also subbed sundried tomatoes for regular.
Made tonight with shrimp and used Laughing Cow Cheese. So delicious. Next time I’ll use Scallops.
Thank you Gina 😊
We loved this! Made as written, but added a few more tomatoes. Thank you for all of the wonderful, lightened up but flavorful recipes as we work as a family to eat healthier 🙂
Glad you enjoyed it!
SO easy and fast! This dinner was delicious! My 19 month old was even loving it so I say that’s a win.
Awesome!!! Kid approval!! 🙂
I’ve seen a lot of rave reviews for this recipe so maybe I expected too much? The sweetness of the scallops, combined with the sweetness of the corn, resulted in a dish that is very “one note”. Not bad, but not very interesting. Maybe skip the scallops and just make the corn as a side dish. I made the recipe as written, except I didn’t have chives for garnish.
Excellent!! Super easy. SUPER quick!!
I want to try this recipe tonight and really want to use scallops but like others the cost of fresh is prohibitive. I’d rather not use shrimp as a replacement. Do you think using frozen scallops would work okay? Of course I’d defrost first.
I used frozen scallops and they worked just fine!
This recipe was awesome!!!! My husband ( tough customer) also agreed it was SO GOOD!!!
This is so quick and easy but delicious! I had never cooked scallops and was nervous but the instructions were great. I will definitely make this over and over again!
I just made this tonight and I loved it. It ended up only making 3 helpings for us as the man of the house has a large appetite. I will definitely be making this again and perhaps even doubling the recipe so that I may enjoy leftovers for lunches. I was surprised by how quickly and easily it came together and looked as great as it tasted!
Do we need to cook the corn first if it’s off the cob?
This was quick and fabulous! I used shrimp due to the cost of scallops, tomatoes and chives from the garden. Delicious! Next time I will try a bit less water, as the sauce was a bit too runny for our taste. Definitely going in our rotation. I served with a snow pea, cucumber, avocado slaw.
It was absolutely delicious! I made mine with tiny scallops and sundried tomatoes because that’s what I had. Soooooooo good!
Chic comfort food! This is absolutely delicious. Fresh summer corn with cherry tomatoes from the garden. Scallops are pricey these days but so, so worth it.
This was so delicious & fresh tasting! We paired with a mixed green salad & crusty bread. My husband said, “What you made tonight would impress guests!” Lol! So thank you for simple, delicious, skinny recipes that always please. Well done… AGAIN! 😋
Great date night meal and so easy to make!!
This is another restaurant quality meal! Thank you Gina! So easy to make and soooooooo good!
Glad you enjoyed it!
Any ideas for making this dairy free? Would coconut cream work if I thickened it? This sounds amazing but I can’t do cheese 😢
Any ideas for making this dairy free? Would coconut cream work if I thickened it? This sounds amazing but I can’t do cheese
Wow all I have to say is AMAZING!! I will certainly be making this again. My husband and I loved it!
So glad!
Would love to make this, but not a fan of corn. Suggestions for other substitues?
Do you think this would be fine if eaten at room temperature or even cold? I am going for a day at the lake and thought this would be yummy but it’d have to be eaten cold. Thanks!
I want to try this recipe this week (just saw it today) but don’t have boursin cheese do you think feta would work?
I think Alouette or whipped cream cheese would work well. Not sure about the feta.
So easy. So delicious and kid friendly. I made this with shrimp exactly according to directions except used 1.5 pounds of shrimp and 6 ears of corn and a few more tomatoes to feed a family of 6. There was plenty of sauce. This recipe would be good for company.
I can see myself making this dish again and again. It was just that good! The only variation I made was as another reviewer suggested, to roast the tomatoes separately with olive oil, salt and pepper prior to adding to the corn. Gives it another layer of flavor. Fabulous! .
This is fabulous! So easy and fast to make. Restaurant type of meal- a high end restaurant!
This recipe is SO good. I flipped my scallops too early so didn’t get the nice sear and I don’t think Iused enough of the Boursin because it was a little watery but it didn’t matter because it was so tasty.
I think I’ll try with shrimp next week!
Do you need to boil the corn first on the cobs?
No, it gets cooked in your skillet after the scallops.
This is DELICIOUS!! I made it with shrimp and in place of Boursin I used laughing cow garlic and herb cheese. I also roasted the tomatoes in the pan for a couple of minutes before removing from the heat. It was so good I ate 2 servings!!! I will definitely be making this again!
I made this last night, delicious and so easy!
Made Friday night and it was excellent. I used half the cheese to cut points, and it was still delicious! Thank you for always giving us new options!
I made this tonight with shrimp and it was INCREDIBLE! I wouldn’t change a thing (except my husband won’t eat scallops) because this was exceptional! The corn was sweet, the tomatoes a little tart and juicy, nice, meaty, salty shrimp, lots of black pepper, and the Boursin made a divine sauce. Served with roasted asparagus and even my seafood-hating husband was delighted!
This was SO full of flavor. Unfortunately, I bought bay scallops. Bad choice but certainly not the fault of the recipe.
Will definitely make this again with sea scallops and maybe try the shrimp option.
Exceptional! I used frozen corn and roasted my tomato halves before putting in — not a fan of fresh! The scallops were flavorful and this was super easy to throw together. I paired it with roasted zucchini, bell peppers, and shallots. Will make again!
Was light on the corn so I added a bit of orzo to give variety to the carbs. so delicious, the boursin was a wonderful existing sauce for a little pasta. thanks for the recipe!
This was great with fresh corn! I used half the cheese called for and it was still rich and tasty.
Perfect!
Another amazing dinner in the books! I’m going to be one of those people and say…. I followed everything exactly EXCEPT I subbed in shrimp and did as a commenter below suggest 2:1 cream cheese/butter. So good! Cannot wait to try it with scallops. I had to go with what I had here. I don’t care for the flavor of Boursin, so I don’t see using it. A lovely, flavorful, light dinner!
Excellent!!!
This was fabulous! The perfect meal for summer. I’ll definitely be making it again.
Great!!
This was absolutely delicious — both my husband andI loved it.! Would make again in a heartbeat!
This was one of those recipes where I read it in the morning, print it out, and make the same day! THIS WAS PHENOMENAL AND EASY ! Very gourmet, and yet so simple! I had to use 5 ears of corn to make 3 cups. Using Boursin cheese for a sauce was new to me, and is “genius.” Other than using a tad more than the butter suggested, I made it “as is,” and it was perfect. We divided it between 3 people instead of “serves 4” and it was generous, but wasnt too much!
This was so good – and so easy to make. I had to make it with cream cheese and herbs added because that is what I had on hand. I will make this again!
I used shrimp. The shrimp was great cooked like the scallops but we did not like this, at all.
You may want to take the GF label off this recipe. While Boursin doesn’t contain gluten ingredients, they say they won’t guarantee their product is GF.
Good to know, thank you
Easy to make. Great flavors!
Will be making this again!
The Boursin cheese is a little rich for me PLUS very high in points (for me 7.5PP per serving). I looked up substitutes for Boursin cheese and found Laughing Cow garlic & herb (1PP per serving) OR Neufchatel (3.5PP per serving. I could add garlic powder and an herb). Do you think that either of these would suffice as a substitute for the Boursin?
Sure, or just use less
You are a genius! The use of boursin is so innovative and just perfect!
I’ve not tried this as of yet…but am interested in doing so. What liquid are you pouring on the scallops at the end of the video? Butter, lemon juice, ? Thanks.
Water
I would love to fix this recipe but scallops in Calif are $32.00 a pound. I love scallops also.
You can use shrimp instead, as mentioned above
Scallops in Yuba City CA were $42.99 a pound. I used shrimp and it was excellent. We’ll try it with Scallops when the price goes way down.
Would love to try this. Suggestions for a boursin substitute- I have a garlic and onion allergy.
Why is this so high with personal points???
You can see the breakdown if you click the link, feel free to use less boursin
Gina, what link do you speak of, please, to see the breakdown? Thank you!
The personal points—orange banner under the print option. 🙂
Fancy like that! My son and I loved it. I bet a crab cake would be great too 😉
The recipe sounds good and would like to try it but I really don’t like Boursin. Any suggestion for another cheese?
I just googled “substitute for boursin” because boursin is so expensive. Results suggest Laughing Cow Light Garlic and Herb, or a mix of cream cheese and butter (2:1 ratio) with whatever herbs you like mixed in.