Ingredients:

  • 1 lb (450 g) dry-packed sea scallops, patted very dry (about 12–16 large scallops)
  • Kosher salt and freshly ground black pepper
  • 1 tbsp (15 ml) neutral oil with a high smoke point (e.g., grapeseed or avocado) for searing
  • 1 tbsp (14 g) unsalted butter, for finishing
  • 2 ears fresh corn, kernels cut off (about 1 1/2 cups / 225–250 g), OR 1 1/4 cups (200 g) frozen corn, thawed
  • 1 pint (300 g) cherry tomatoes, halved (or 2 medium tomatoes, seeded and diced, about 250 g)
  • 1 small shallot, finely minced (about 2 tbsp / 20 g)
  • 1 small clove garlic, minced (optional)
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) dry white wine or low-sodium chicken stock (optional, for deglaze)
  • 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
  • 1 tsp lemon zest (optional)
  • 2 tbsp fresh basil or cilantro, roughly chopped
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste
  • Extra lemon wedges for serving
  • Microgreens or extra chopped herbs (optional)

Instructions:

  1. Prep ingredients: remove side muscle from scallops if present. Pat scallops very dry with paper towels and season both sides lightly with salt and pepper. Cut corn from cobs if using fresh, halve cherry tomatoes, mince shallot and garlic, chop herbs, zest and juice lemon.
  2. Cook corn (fresh): heat 1/2 tbsp olive oil in a sauté pan over medium-high heat. Add corn kernels and cook 3–4 minutes, stirring occasionally, until slightly charred and tender. Add shallot and garlic for the last 30–45 seconds until fragrant, then season with salt and pepper.
  3. Deglaze (optional): add a splash (about 1 tbsp) of dry white wine or chicken stock to the pan and let it reduce for about 30 seconds to lift any browned bits.
  4. Finish salsa: add halved cherry tomatoes and toss 1–2 minutes just to warm and soften them without collapsing. Remove pan from heat and stir in lemon juice, lemon zest if using, 2 tbsp chopped basil or cilantro, 1/2 tbsp olive oil, a pinch of red pepper flakes if desired, and adjust salt and pepper. Keep warm or cover gently.
  5. Heat skillet for scallops: place a heavy skillet over high heat and let it get very hot (2–3 minutes). Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.
  6. Sear scallops: place scallops in the hot pan spaced at least 1/2 inch apart and do not move them. Sear the first side 1.5–2 minutes until deep golden-brown. Flip and cook the second side 30–60 seconds until just opaque and firm to the touch (internal temp about 110–120°F). Avoid overcooking.
  7. Baste with butter: during the last 15–20 seconds of cooking, add 1 tbsp unsalted butter, tilt the pan, and spoon melted butter over the scallops to finish.
  8. Plate and finish: spoon warm corn-tomato salsa onto plates or a shared platter, arrange seared scallops on top, drizzle any pan butter over the scallops, and garnish with extra herbs and lemon wedges. Serve immediately.
  9. Notes on doneness and tips: look for a deep golden-brown crust on the seared side and a firm but springy scallop texture with a slightly translucent center. Dry scallops thoroughly, avoid overcrowding the pan, and flip only once. If needed, sear in batches to maintain high pan heat.