Seared Scallops with Summer Corn Cherry Tomatoes

Q: Can I prepare Scallops with Corn and Tomatoes ahead of time for a dinner party?

Yes — you can make components ahead: cut the corn, halve the tomatoes, and mix the salsa (without dressing or lemon) up to a day ahead and refrigerate. Cooked scallops are best served immediately after searing, so sear them just before serving; if you must prep them a little early, pat dry, season, and keep uncovered in the fridge for 10–15 minutes to help get a better sear. For stress-free service, warm the salsa gently while you sear the scallops so everything hits the table hot and bright.

Q: How do I get a perfect restaurant-style sear on the scallops?

Drying the scallops thoroughly is step one — moisture is the enemy of a good crust, so pat them with paper towels and let them rest briefly uncovered if you can. Use a heavy skillet very hot with a high-smoke-point oil, don’t overcrowd the pan, and flip only once: about 1.5–2 minutes on the first side and 30–60 seconds on the second, finishing by basting with a knob of butter for flavor.

Q: Can I use frozen scallops or frozen corn for Scallops with Corn and Tomatoes?

Yes — frozen corn is a perfectly fine substitute; thaw and pat it dry, then char it briefly in the pan to concentrate sweetness. For scallops, buy dry-packed frozen scallops if possible (wet-packed retain water and are harder to brown); thaw overnight in the fridge, pat very dry, and proceed as with fresh scallops.

Q: How can I tell when the scallops are cooked without overcooking them?

Look for a deep golden-brown crust and a slightly opaque, springy center — they should be firm but not chalky. If you like numbers, an instant-read thermometer will show about 110–120°F when they’re just right, and remember they’ll continue to firm up a little off the heat.

Q: Is Scallops with Corn and Tomatoes a healthy option and how should I store leftovers?

It’s generally a lean, protein-forward meal with moderate calories — scallops are low in fat and high in protein, while the corn and tomatoes add fiber and vitamins; watch portion sizes and the amount of butter or added salt if you’re tracking macros. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently (low oven or brief stovetop warm-through) to avoid toughening the scallops, and avoid reheating in a high-powered microwave when possible.

Seared Scallops with Corn and Tomatoes My GoTo Summer Recipe

By Emma SterlingSeptember 20, 2025

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3.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Scallops with Corn and Tomatoes always remind me of long summer evenings. The dish pairs a golden crust on the scallops with a warm, sweet corn and-cherry tomato salsa.

You get sweet, tangy, and buttery notes all at once a simple wow. People who love to eat are always the best people, right? I sure agree.

Brief Overview

This one feels coastal and seasonal. It borrows from simple Mediterranean and New England vibes, using fresh corn and ripe tomatoes.

Difficulty is medium because searing needs focus. Prep is quick: Prep Time: 15 minutes , Cook Time: 8 10 minutes , Total Time: 23 30 minutes .

Yields four servings, about three to four large scallops each. Serve as a light seafood dinner or an elegant starter for friends.

Main Benefits

Top health benefit: high protein and low-fat. Scallops make a great health dinner with lean protein and minerals. Perfect for summer dinners, date nights, or easy weeknight seared scallops that still feel fancy.

What makes the recipe special is the contrast. You get a caramelized sear paired with a bright corn and cherry tomato salsa for scallops.

Try it pan-seared with lemon butter or go for grilled scallops with corn salsa for a smoky twist. I once scorched a pan and learned the hard way to pat the scallops dry.

Oh my gosh, that tiny tip changed everything.

Technical notes I emphasize: make the pan very hot and give the scallops space. Sear the first side about 1.

5 2 minutes and aim for an internal temp of ~110 120° F . That keeps them tender and not rubbery.

I love how flexible this summer scallop recipe with fresh corn is. Add basil for Scallops with Corn Salsa and Basil, or swap in pancetta for a smoky hit.

Ready to gather the ingredients? Next up: the ingredient list and step-by-step cooking notes.

Ingredients & Equipment quick snapshot

Oh my gosh, this little dish sings. I call it Seared Scallops With Corn for short. Scallops hit a perfect sweet salty note. Scallops with Corn and Tomatoes shines in ten minutes.

Main Ingredients

For the scallops

1 lb (450 g) dry-packed sea scallops, patted very dry.
Kosher salt and freshly ground black pepper.
1 tbsp (15 ml) neutral oil (grapeseed or avocado).
1 tbsp (14 g) unsalted butter.

For the corn & tomato salsa

2 ears fresh corn, kernels cut off ( 1 1/2 cups / 225 250 g ), or 1 1/4 cups (200 g) frozen, thawed.
1 pint (300 g) cherry tomatoes, halved.
1 small shallot, minced ( ~2 tbsp / 20 g ).
1 tbsp (15 ml) olive oil.
1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon ).
2 tbsp fresh basil or cilantro, chopped.
Salt, pepper, pinch of red pepper flakes optional.

Quality pointers

Pick scallops labeled “dry-packed.” No additives.
Look for firm, glossy scallops. No fishy smell.
Use ripe cherry tomatoes. Sweet and snappy.
Fresh corn in summer is unbeatable.

Seasoning Notes

Essential combos: salt, pepper, lemon juice. Butter finishes well. Basil or cilantro adds brightness. For a simple pan sauce use 1 tbsp white wine or stock.

Flavor enhancers and aromatics: garlic, shallot, lemon zest, red pepper flakes. A pat of butter at the end boosts richness.

Quick substitutions: no shallot? Use 1 tbsp finely minced red onion. No fresh corn? Use thawed frozen corn. No scallops? Jumbo shrimp work, adjust cook time.

Equipment Needed

Seared Scallops with Summer Corn Cherry Tomatoes presentation

Essential tools only: heavy skillet (cast iron or stainless). Small sauté pan for salsa. Tongs or spatula. Paper towels. Sharp knife. Mixing bowl. Instant read thermometer optional.

Common household alternatives: nonstick pan if careful. Fork for turning. Kitchen towel for drying.

I once overcrowded the pan. Scallops steamed, not seared. Don’t do that. Aim for a sear and an internal temp of 110 120° F .

Serve hot with Corn and Cherry Tomato Salsa for Scallops. This is a Summer Scallop Recipe with Fresh Corn and perfect for a quick Seafood Dinner or a Health Dinner.

Try it tonight. Seriously. Scallops with Corn Salsa and Basil will win you praise.

Cooking Method

Oh my gosh, this one sings. Scallops with Corn and Tomatoes taste like summer on a plate. Fun fact: the American Heart Association recommends seafood twice weekly.

This dish fits that bill. It’s light, fast, and classy.

Prep Steps

Get your mise en place ready. Pat 1 lb scallops very dry. Cut corn from two cobs. Halve 1 pint cherry tomatoes. Mince shallot and garlic. Measure lemon, herbs, oil, and butter.

Time saving tip: cut corn while scallops chill. Chill helps drying. I do this every time. It saves me stress.

Safety reminder: keep seafood cold. Handle seafood chilled and cook promptly. Wash hands and boards after raw scallops.

step-by-step Process

Season scallops with salt and pepper. Pat dry again.
Cook corn in 1/2 tbsp oil on medium high. Char kernels 3– 4 minutes .
Add shallot and garlic for 30 45 seconds . Toss in tomatoes and warm 1– 2 minutes .
Heat skillet very hot. Add neutral oil. Let it shimmer 2– 3 minutes .
Sear scallops spaced apart. Cook first side 1.5– 2 minutes until golden. Flip and cook 30 60 seconds .
Add 1 tbsp butter and baste for 15 20 seconds . Plate over warm salsa.

Visual cues: look for a deep golden crust. Scallops should be slightly opaque. Aim for internal temp 110– 120° F for perfect tenderness.

Pro Tips

Use a heavy pan for even heat. Dry scallops thoroughly to get a crust. Don’t crowd the pan; sear in batches.

Common mistakes: moving scallops too soon. Overcooking them until chalky. Skipping the rest after sear.

make-ahead option: make the corn and tomato salsa up to 2 hours ahead. Keep it warm or room temp. Reheat gently before plating.

I once overcooked three scallops. Lesson learned. Now I watch the clock. Honestly, this recipe sits beautifully between Seared Scallops With Corn and Pan-Seared Scallops with Lemon Butter.

Try it as a Seafood Dinner or a Health Dinner. It’s quick, bright, and utterly delicious.

"Good scallops are like buttery nuggets of summer." I say that every time. I first learned that when I overcooked a batch.

They went rubbery. Big lesson. Dry them and get the pan screaming hot.

Serving Suggestions

Think bright plates. Spoon warm corn and tomato salsa down the center. Top with seared scallops. This works great with Seared Scallops With Corn on top of creamy polenta.

Or arrange scallops around a little bed of Pan-Seared Scallops with Lemon Butter sauce.

For sides, choose contrast. Grilled asparagus or a simple herb salad balances richness. For a relaxed night, try Easy Weeknight Seared Scallops with roasted fingerling potatoes.

Pair with unoaked Chardonnay or sparkling water with lemon.

Storage Tips

Cool any leftovers quickly. Store in an airtight container. Keep in the fridge up to 24 hours . Scallops get chewy after that.

You can freeze the salsa only. Freeze in a flat bag for up to 2 months . Do not freeze cooked scallops.

Reheat gently. Warm in a skillet over medium low for 1 2 minutes. Avoid microwave nukes that dry them out.

Variations

Want dietary swaps? Use avocado oil and skip butter for a dairy-free twist. For low-carb, serve scallops over cauliflower mash.

Try Grilled Scallops With Corn Salsa in summer. Or make Scallops with Corn Salsa and Basil using extra basil and lime.

Seasonal swaps are fun. Summer uses fresh corn and cherry tomatoes. Off-season, use thawed frozen corn and sun-dried tomatoes. I once swapped in roasted peppers for color. It was a hit.

Nutrition Basics

Per serving, expect about 320 kcal , 26 g protein , and 14 g fat . Scallops are lean and protein dense.

They offer omega-3s and selenium. Corn adds fiber and natural sweetness. This is a solid Health Dinner choice.

Final thoughts. This is my go-to for a light Seafood Dinner . It feels fancy but cooks fast. Try it for guests or a weekday treat.

You’ll love the contrast of caramelized scallops and bright salsa. Go on give Scallops with Corn and Tomatoes a shot tonight.

Seared Scallops With Corn Cherry Tomato Salsa Irresistible Summer Dish

Frequently Asked Questions

Can I prepare Scallops with Corn and Tomatoes ahead of time for a dinner party?

Yes you can make components ahead: cut the corn, halve the tomatoes, and mix the salsa (without dressing or lemon) up to a day ahead and refrigerate. Cooked scallops are best served immediately after searing, so sear them just before serving; if you must prep them a little early, pat dry, season, and keep uncovered in the fridge for 10 15 minutes to help get a better sear.

For stress free service, warm the salsa gently while you sear the scallops so everything hits the table hot and bright.

How do I get a perfect restaurant style sear on the scallops?

Drying the scallops thoroughly is step one moisture is the enemy of a good crust, so pat them with paper towels and let them rest briefly uncovered if you can. Use a heavy skillet very hot with a high smoke-point oil, don’t overcrowd the pan, and flip only once: about 1.5 2 minutes on the first side and 30 60 seconds on the second, finishing by basting with a knob of butter for flavor.

Can I use frozen scallops or frozen corn for Scallops with Corn and Tomatoes?

Yes frozen corn is a perfectly fine substitute; thaw and pat it dry, then char it briefly in the pan to concentrate sweetness. For scallops, buy dry-packed frozen scallops if possible (wet-packed retain water and are harder to brown); thaw overnight in the fridge, pat very dry, and proceed as with fresh scallops.

How can I tell when the scallops are cooked without overcooking them?

Look for a deep golden brown crust and a slightly opaque, springy center they should be firm but not chalky. If you like numbers, an instant read thermometer will show about 110 120°F when they’re just right, and remember they’ll continue to firm up a little off the heat.

What are simple variations and pairing ideas for this dish?

Try adding crispy pancetta or smoked paprika for a smoky note, or swap basil for cilantro and add lime and avocado for a Southwest twist. Serve the scallops over creamy lemon parmesan polenta, herby risotto, or with grilled asparagus, and pair with a crisp unoaked Chardonnay, Sauvignon Blanc, or a dry rosé.

Is Scallops with Corn and Tomatoes a healthy option and how should I store leftovers?

It’s generally a lean, protein forward meal with moderate calories scallops are low in fat and high in protein, while the corn and tomatoes add fiber and vitamins; watch portion sizes and the amount of butter or added salt if you’re tracking macros.

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently (low oven or brief stovetop warm through) to avoid toughening the scallops, and avoid reheating in a high powered microwave when possible.

Seared Scallops With Summer Corn Cherry Tomatoes

Seared Scallops with Corn and Tomatoes My GoTo Summer Recipe Recipe Card

0.0 / 5 (0 Review)

Preparation time:15 Mins

Cooking time:10 Mins

Servings:4 servings

Instructions:

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.
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.
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.
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.
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.
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.
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.
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.
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.