Scallops with Corn and Tomatoes

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Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese. Just 6 ingredients, not counting salt, pepper, and olive oil.

Seared Scallops with Creamy Corn, Tomatoes and Chives
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.

Scallops with Corn, Tomatoes and Chives

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:

  1. 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.
  2. 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?

  1. 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.
  2. Season the corn with salt and cook for a couple of minutes.
  3. Add the Boursin cheese and water and cook for another minute.
  4. 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.

creamed corn with tomatoes

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More Summer Corn Recipes You’ll Love:

Seared Scallops with Creamy Corn, Tomatoes and Chives
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5 from 27 votes
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Seared Scallops with Creamy Corn, Tomatoes and Chives

11
269 Cals 19 Protein 27.5 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

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.

Video

Notes

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.

Nutrition

Serving: 4oz scallops, 1 cup veggies, Calories: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g
Keywords: scallops corn tomatoes, scallops with corn, sea scallops, summer recipes

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54 comments

  1. 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!

  2. It was absolutely delicious! I made mine with tiny scallops and sundried tomatoes because that’s what I had. Soooooooo good!

  3. 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.

  4. 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! 😋

  5. Great date night meal and so easy to make!!

  6. This is another restaurant quality meal!  Thank you Gina!  So easy to make and soooooooo good!

  7. Wow all I have to say is AMAZING!! I will certainly be making this again. My husband and I loved it! 

  8. Would love to make this, but not a fan of corn. Suggestions for other substitues?

  9. I want to try this recipe this week (just saw it today) but don’t have boursin cheese do you think feta would work?

  10. 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. 

  11. 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! .

  12. This is fabulous! So easy and fast to make. Restaurant type of meal- a high end restaurant! 

  13. 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!

  14. Do you need to boil the corn first on the cobs?

  15. 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! 

  16. I made this last night, delicious and so easy!

  17. 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! 

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. This was great with fresh corn! I used half the cheese called for and it was still rich and tasty.

  23. 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!

  24. This was fabulous! The perfect meal for summer. I’ll definitely be making it again. 

  25. This was absolutely delicious — both my husband andI loved it.! Would make again in a heartbeat!

  26. 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! 

  27. 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!

  28. I used shrimp. The shrimp was great cooked like the scallops but we did not like this, at all.

  29. 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. 

  30. Easy to make. Great flavors! 
    Will be  making  this again!

  31. 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?

  32. You are a genius! The use of boursin is so innovative and just perfect!

  33. 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.

  34. I would love to fix this recipe but scallops in Calif are $32.00 a pound. I love scallops also.

  35. Would love to try this. Suggestions for a boursin substitute- I have a garlic and onion allergy.

  36. Why is this so high with personal points???

  37. 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.