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.
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!