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Seared Scallops with Creamy Corn, Tomatoes and Chives

Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 269 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
  2. Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
  3. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  4. 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.
  5. Remove from the pan and set aside on a warm plate.
  6. Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
  7. Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
  8. Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

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 Information

Serving 4oz scallops, 1 cup veggies Calories 269kcal (13%) Carbohydrates 27.5g (9%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 50mg (17%) Sodium 620mg (26%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 269

% Daily Value*

Serving 4oz scallops, 1 cup veggies
Calories 269kcal 13%
Carbohydrates 27.5g 9%
Protein 19g 38%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 50mg 17%
Sodium 620mg 26%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.