Seared Scallops with Roasted Corn

Name: Seared Scallops with Roasted Corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 12 large sea scallops; 1 cup fresh corn kernels (about 2 ears of corn); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 teaspoon smoked paprika; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped for garnish

Highlighted under: Easy Plates

I absolutely love making Seared Scallops with Roasted Corn because it's a dish that feels both luxurious and approachable. The first time I tried this recipe, I was amazed at how quickly it all came together. The sweet, juicy scallops paired with the smoky roasted corn create a flavor profile that's simply irresistible. It’s perfect for impressing guests or enjoying a special dinner at home. Honestly, once you master searing scallops, you’ll want to make this dish on repeat!

Created by

Emily

Last updated on 2026-01-22T11:10:28.969Z

When I first made Seared Scallops with Roasted Corn, I wanted to elevate a simple dinner for my friends. I focused on achieving that perfect golden crust while ensuring the scallops remained tender inside. The key is a hot pan and not overcrowding it, which allows the natural sweetness of the scallops to shine through!

One important tip I discovered is to let the scallops dry thoroughly before searing. This makes all the difference in getting that sought-after caramelization. Alongside the smoky roasted corn, this dish has become a favorite in my cooking repertoire, often sparking intense conversations about flavor balance.

Why You'll Love This Recipe
Juicy scallops with a crispy exterior
Sweet roasted corn adds texture and flavor
Quick and easy, perfect for weeknight dinners

Mastering the Sear

Searing scallops is all about technique. Start by ensuring the scallops are completely dry; any moisture will create steam instead of that beautiful golden crust. I usually press each scallop with a paper towel right before seasoning. Once you place them in the hot skillet, resist the urge to move them around! Let them sear undisturbed for 2-3 minutes until they develop a rich golden crust. This is the moment when flavors intensify, and you can also check for doneness visually. The edges should be opaque and slightly golden.

One tip to keep in mind is the heat level. Use medium-high heat for optimal searing. If the scallops begin to smoke excessively, reduce the heat slightly. Cooking them too quickly can result in an undercooked center or burnt crust. Add the butter halfway through cooking to create a flavorful baste that enhances the scallops further while ensuring they don’t stick to the pan. Don't be afraid to constantly spoon that melted butter over the scallops as they cook; it's a simple way to elevate their flavor.

The Flavor of Roasted Corn

Roasting corn is a game changer and brings out its natural sweetness. When selecting corn, opt for fresh, in-season ears if possible. The kernels should be plump and juicy. If fresh corn isn’t available, frozen corn can be a suitable substitute—just make sure to thaw and drain it completely before roasting. The key to achieving that caramelized effect is to spread the kernels evenly on the baking sheet, allowing for maximum contact with the heat. Keep an eye on them while roasting; you want them to start browning without drying out.

To add an extra dimension to the corn, consider tossing it with a squeeze of lime or lemon juice right before serving. This additional acidity balances the sweetness and complements the rich, buttery scallops beautifully. If you enjoy a touch of heat, incorporating diced jalapeños or a sprinkle of chili powder during roasting can enhance the flavor profile and create a delightful contrast to the richness of the dish.

Serving Suggestions and Variations

To serve your Seared Scallops with Roasted Corn, consider pairing it with a light salad or a bed of arugula dressed with lemon vinaigrette for a refreshing contrast. The peppery arugula can help cut through the richness of the scallops and balance the dish. Additionally, serving it with a side of fluffy quinoa or creamy risotto can provide a hearty component, making it more substantial for a main course.

If you're looking to experiment, feel free to switch up the seasoning. Instead of smoked paprika, try using Cajun seasoning for a spicier kick or herbes de Provence for a more aromatic twist. For those with dietary restrictions, these scallops can be served over a bed of sautéed zucchini noodles or with a generous spoonful of butternut squash puree, offering a gluten-free and vegetable-forward option that still feels indulgent.

Ingredients

Gather these ingredients to create a perfect dish of Seared Scallops with Roasted Corn:

Ingredients

12 large sea scallops
1 cup fresh corn kernels (about 2 ears of corn)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped for garnish

With these ingredients on hand, you're ready to make this delicious seafood dish!

Instructions

Follow these steps to achieve perfectly seared scallops:

Roast the Corn

Preheat your oven to 425°F (220°C). Spread the corn kernels on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for about 15 minutes, or until the corn starts to caramelize.

Prepare the Scallops

Pat scallops dry with paper towels and season both sides with salt, pepper, and smoked paprika. Ensure they are dry to get a good sear.

Sear the Scallops

In a skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and cook for 2-3 minutes on each side, or until golden brown. Add butter halfway through for flavor.

Combine and Serve

Once cooked, remove scallops from the pan and combine them with the roasted corn. Transfer to a plate, drizzle with remaining butter, and garnish with fresh parsley before serving.

Enjoy your perfectly seared scallops with roasted corn!

Pro Tips

Ensure your scallops are very dry before searing them to achieve that crispy exterior. Don't forget to use a hot pan for optimal results!

Ingredient Spotlight: Scallops

Sea scallops are known for their sweet, delicate flavor and firm texture, making them an ideal protein for this dish. When purchasing scallops, look for ones that are labeled as 'dry' scallops; these are processed without the addition of preservatives, resulting in better flavor and texture. They should smell fresh, like the ocean, with a slight sweet undertone and should not feel slimy to the touch. If they’re too wet, give them a quick rinse under cold water and pat them dry thoroughly before cooking.

Another tip for the best results is to pay attention to the size of the scallops. Ideally, choose large sea scallops (about 10-20 count per pound) for this recipe. Smaller scallops, while still tasty, may cook too quickly and won’t provide the same satisfying sear. Lastly, consider the freshness; scallops are best used the same day they are purchased for optimal flavor. If there are any leftovers, store them in the refrigerator in a sealed container and consume them within one day.

Make-Ahead Tips

While scallops are best cooked fresh, you can prepare the roasted corn ahead of time. Roast the corn as directed and then store it in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to whip up this meal in less than 15 minutes when you’re ready. Just reheat the corn in a skillet or microwave before serving to maintain that delicious roasted flavor.

If you want to scale the recipe for a larger group, just double the ingredients, but be mindful of the cooking process. Avoid overcrowding the skillet when searing scallops; cook them in batches if necessary to ensure they brown evenly. Each batch should easily fit without touching, allowing for optimal heat circulation. This way, you’ll avoid the unfortunate fate of steaming instead of searing – nobody wants that!

Storage and Reheating

If you have any leftovers, store scallops and corn separately in airtight containers in the refrigerator. Scallops should be consumed within 1-2 days for the best texture and taste. When reheating, place them in a preheated skillet on medium-low heat just until warmed through, being careful not to overcook. Overheating can cause scallops to become tough, which is why gentle reheating is crucial. For the corn, you can mix it in or serve it cold as a vibrant topping.

When it comes to freezing, it's best to freeze scallops raw and uncooked if you’re not planning to eat them soon after purchase. They can stay fresh in the freezer for up to three months. However, once cooked, the texture may change, and freezing is not recommended. If you do freeze cooked scallops, consume them within one month and use a gentle reheating method to preserve their flavor.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and dry thoroughly before cooking.

→ What can I substitute for corn?

You can use diced bell peppers or grilled zucchini for a different flavor profile.

→ How do I know when my scallops are done?

Perfectly cooked scallops should be opaque in the center but still moist.

→ Can I make this dish ahead of time?

While scallops are best served fresh, you can prepare the corn ahead of time and reheat it before serving.