Seared Scallops with Creamy Corn, Tomatoes and Chives
"Juicy scallops harmonize wonderfully with the sweetness of ripe summer corn and tomatoes, all brought together in a luscious creaminess from Boursin cheese."
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Ingredients
- 3 cups corn
- 1/2 cup Boursin cheese
- 1/2 teaspoon kosher salt
- black pepper
- 1 teaspoon olive oil
- chives
- 16 large sea scallops
- 2 teaspoons salted butter
- 12 cherry tomatoes
Instructions
- 1
Rinse the scallops thoroughly and gently dry them using a paper towel. Season with 1/4 teaspoon of kosher salt and add black pepper to your preference.
- 2
Preheat a large skillet over high heat. Once the pan is sufficiently hot, add the butter and then place the scallops into the skillet.
- 3
Allow the scallops to sear undisturbed for several minutes until a golden-brown crust develops on the bottom.
- 4
Carefully flip the scallops and continue to cook for an additional minute or two, until the centers appear slightly translucent (you can check this by looking at them from the side) and the bottoms are nicely seared. Avoid cooking them too long.
- 5
Transfer the scallops to a warm plate and set aside.
- 6
In the same skillet, add 1 teaspoon of oil along with the corn, seasoning it with 1/4 teaspoon of salt. Sauté for about 2 to 3 minutes, or until the corn is nearly tender.
- 7
Incorporate the Boursin cheese and 3 to 4 tablespoons of water into the skillet, cooking for an additional 1 to 2 minutes while stirring.
- 8
Remove the skillet from the heat, mix in the tomatoes, and distribute the mixture evenly across 4 plates. Top each plate with the scallops and sprinkle with fresh chives for garnish.
Nutrition Information
Notes & Tips
- Variations: