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
Scale
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.
