If you are craving a dish that perfectly balances the sweet, tender bite of scallops with the vibrant flavors of fresh herbs and smoky corn, then this Scallops with Sautéed Corn and Chimichurri Recipe is exactly what you need. It brings together juicy seared scallops and caramelized corn, elevated by a lively chimichurri sauce that bursts with freshness and a hint of spice. Every forkful delights with a dance of textures and flavors, making it a standout meal whether you’re cooking for a weeknight treat or a special occasion.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you – each component is essential for creating the harmonious flavor and texture in this dish. From the fresh herbs lending brightness to the smoky paprika adding depth, every item plays a delicious role.
- 1 pound large sea scallops, patted dry: Ensures a perfect sear and prevents steaming in the pan.
- Salt and black pepper to taste: Basic seasoning that enhances the natural sweetness of the scallops.
- 2 tablespoons olive oil, divided: Used for sautéing to add richness without overpowering flavors.
- 2 tablespoons unsalted butter: Adds a luscious, creamy finish when cooking the corn.
- 2 cups fresh or frozen corn kernels: Provides sweet, juicy bursts and a lovely texture contrast.
- 1 small shallot, finely chopped: Offers a mild onion flavor to complement the corn.
- 2 cloves garlic, minced: Imparts warmth and aromatic depth to the sauté.
- 1/2 teaspoon smoked paprika: Adds subtle smokiness that enhances the corn and scallops.
- 1/4 cup fresh parsley, finely chopped: A bright herbaceous note in the chimichurri.
- 2 tablespoons fresh cilantro, finely chopped: Gives vibrant, citrusy undertones to the sauce.
- 2 tablespoons fresh oregano, finely chopped: Earthy, slightly peppery flavor balancing the chimichurri.
- 2 tablespoons red wine vinegar: Adds acidity and tang to make the chimichurri zing.
- 1/4 cup extra virgin olive oil: Rich and fruity base for the chimichurri dressing.
- 1/2 teaspoon red pepper flakes: Provides just the right hint of heat without overpowering.
- Juice of 1/2 lemon: Freshens up the entire dish with citrus brightness.
How to Make Scallops with Sautéed Corn and Chimichurri Recipe
Step 1: Prepare the Chimichurri Sauce
Start by mixing the fresh parsley, cilantro, and oregano with red wine vinegar, extra virgin olive oil, red pepper flakes, and freshly squeezed lemon juice. This vibrant chimichurri will be the fresh, herbal heart of your dish, balancing the rich scallops and sweet corn.
Step 2: Season the Scallops
Pat your scallops completely dry — this step is non-negotiable for getting that golden crust everyone loves. Season generously with salt and black pepper, then set them aside while you prepare the corn.
Step 3: Sauté the Corn Mixture
Heat a tablespoon of olive oil and butter in a skillet over medium heat. Toss in the corn kernels, shallot, garlic, and smoked paprika. Let them cook undisturbed for several minutes until the corn takes on a slight caramelization—that sweet, smoky flavor is what makes this dish shine.
Step 4: Sear the Scallops
Clean your skillet to avoid mixing flavors, then add the remaining olive oil and crank the heat up to high. Place the scallops in a single layer, giving them room to breathe. Let them sear for 2 to 3 minutes on each side, developing a beautiful golden crust while keeping the inside tender and juicy.
Step 5: Assemble and Serve
Plate the sautéed corn first, then top with perfectly seared scallops. Generously drizzle with the lively chimichurri sauce for an explosion of flavor with every bite.
How to Serve Scallops with Sautéed Corn and Chimichurri Recipe
Garnishes
Add fresh herb sprigs like parsley or cilantro atop your scallops to mirror the chimichurri flavors and add a pop of green. A lemon wedge on the side invites guests to add an extra citrusy splash that highlights the seafood beautifully.
Side Dishes
This dish pairs wonderfully with simple sides such as fluffy white rice, nutty quinoa, or a crisp green salad. These options don’t compete with the main flavors but complement the rich, bright profile of the scallops and chimichurri.
Creative Ways to Present
For a dinner party, serve scallops perched atop a bed of creamy polenta or alongside roasted vegetables to elevate the experience. Using small plates with a thoughtful drizzle of chimichurri creates a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Scallops with Sautéed Corn and Chimichurri Recipe, store them in an airtight container in the refrigerator within two hours of cooking. For best texture, try to keep the scallops separate from the chimney and corn until reheating.
Freezing
Freezing scallops is generally not recommended after cooking because their texture can suffer, becoming rubbery. The chimichurri and sautéed corn, however, can be frozen separately in airtight containers for up to a month, making quick meals easier to prepare later on.
Reheating
When reheating, warming the scallops gently in a skillet over low heat helps retain moisture without overcooking. Warm the corn and chimichurri separately and combine just before serving to preserve their fresh flavors and textures.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Frozen scallops work well as long as you thaw and pat them dry thoroughly before cooking to ensure they sear properly and develop a golden crust.
Is this recipe gluten-free?
Yes, this Scallops with Sautéed Corn and Chimichurri Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease.
Can I make the chimichurri sauce ahead of time?
Yes, making the chimichurri in advance allows flavors to meld beautifully. Store it in the refrigerator for up to 2 days and bring to room temperature before serving.
What if I don’t have fresh herbs for chimichurri?
While fresh herbs are best for that vibrant chimichurri flavor, you can substitute with dried herbs, though use them sparingly and adjust acidity to taste for balance.
How do I know when scallops are cooked perfectly?
Properly cooked scallops will be golden brown on the outside and slightly translucent but firm inside. Overcooking makes them tough, so keep the cooking time short and precise.
Final Thoughts
This Scallops with Sautéed Corn and Chimichurri Recipe is a celebration on a plate—bright, fresh, and bursting with flavor that feels both comforting and special. I encourage you to make this dish your next culinary adventure; it’s surprisingly simple yet endlessly impressive, perfect for sharing joy and deliciousness with friends and family.
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Scallops with Sautéed Corn and Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-Inspired
- Diet: Gluten Free
Description
This vibrant and flavorful recipe features large sea scallops perfectly seared to golden brown, paired with sautéed corn infused with shallots, garlic, and smoked paprika. Topped off with a zesty and herbaceous chimichurri sauce made from fresh parsley, cilantro, oregano, red wine vinegar, and lemon juice, this dish is a delightful Latin-inspired main course that balances sweetness, acidity, and spice, perfect for a satisfying seafood dinner.
Ingredients
Seafood
- 1 pound large sea scallops, patted dry
- Salt and black pepper to taste
Chimichurri Sauce
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- Juice of 1/2 lemon
Sautéed Corn
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 cups fresh or frozen corn kernels
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
Instructions
- Season Scallops: Generously season the scallops on both sides with salt and black pepper. Set them aside to allow the seasoning to absorb.
- Prepare Chimichurri Sauce: In a small bowl, combine the finely chopped parsley, cilantro, oregano, red wine vinegar, extra virgin olive oil, red pepper flakes, and the juice of half a lemon. Stir well to create a vibrant chimichurri sauce and set aside for the flavors to meld.
- Sauté Corn Mixture: Heat 1 tablespoon of olive oil and unsalted butter in a large skillet over medium heat. Add the corn kernels, finely chopped shallot, minced garlic, and smoked paprika. Sauté this mixture for 4 to 5 minutes until the corn is tender and lightly caramelized. Once cooked, remove the corn mixture from the skillet and keep it warm.
- Clean Skillet and Sear Scallops: Wipe the skillet clean with a paper towel to remove any residue. Heat the remaining 1 tablespoon of olive oil over high heat in the same skillet. Place the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2 to 3 minutes per side until they develop a golden brown crust and are just cooked through.
- Plate and Serve: Spoon the sautéed corn mixture onto serving plates, arrange the seared scallops on top, and generously drizzle with the prepared chimichurri sauce. Serve immediately for the best flavor and texture.
Notes
- Ensure the scallops are thoroughly dried before searing to achieve a beautiful golden crust.
- This dish pairs excellently with steamed rice, quinoa, or a crisp green salad to balance the richness.
- For a spicier chimichurri, increase the red pepper flakes to taste.
- Use fresh corn when in season for the best sweetness and texture, but frozen corn works well year-round.
