A bowl of seared scallops with corn, garnished with sprouts and lime wedges. Other dishes and juice are in the background.

Overhead shot of scallops served on corn with microgreens and lime wedges in a white bowl.

Seared Scallops with Warm Corn Salad

By Sweet July

This seared scallops dish combines the best of fancy and no-frills.

The key to this? A sweet and buttery scallop.

Scallops, with their sweet, buttery flavor, can easily stand alone with a simple season of salt and pepper. Serve it on top of a warm corn salad with pancetta for a perfect spring dish.

Overhead shot of seared scallops atop yellow corn kernels, garnished with microgreens, bacon bits, and a lime wedge on a white plate.

Overhead shot of seared scallops with corn, bacon, and lime in a white bowl, a black fork is to the left. The lighting is bright.

Ingredients

1 lb sea scallops, patted dry with tendons removed

2 tbsp olive oil

4 oz pancetta

4 ears of corn, cut off the cob

1 tbsp shallot, minced

1 tbsp unsalted butter

1 tsp honey

Juice of one lime

2 tbsp parsley, chopped

1 serrano pepper, diced

1 tsp chili powder

Salt and pepper to taste

Microgreens, garnish

Instructions

step 1

Wipe any excess moisture with a paper towel, then season the scallops with salt and pepper on both sides.

step 2

Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2 minutes on each side until browned and opaque. Transfer to a plate and set aside.

step 3

Meanwhile, heat skillet over medium-high heat. Cook chopped pancetta until browned and crispy. Add shallot and corn and cook for 2 minutes more. Add honey, lime juice, serrano pepper and chili powder, and season to taste with salt and black pepper. Remove from heat.

step 4

Serve scallops over warm corn salad immediately and enjoy. Garnish with microgreens or herbs like parsley or cilantro.

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Seared Scallops with Warm Corn Salad

The key to this? A sweet and buttery scallop.

Ingredients