I paired seared scallops with sautéed corn and crispy bacon, finished with a vibrant chimichurri in my Seared scallops with sweet summer corn that serves four, and the result surprised me.

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I love the way contrasting flavors turn a simple seafood dish into something memorable. My mind goes straight to large sea scallops paired with fresh corn kernels, the kind of combo that reads like a headline: Seared Scallops With Sweet Summer Corn meets bold Chimichurri Scallops.

It feels a little unexpected, like a summer memory with attitude, and when you plate it the contrast of textures makes people ask questions. I’ll warn you this one looks fancier than it is, and you’ll probably brag about it, even if you almost messed up the timing.

Ingredients

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sweet, tender seafood that is high in lean protein and low in fat
Adds sweet crisp kernels offers fiber B vitamins and a starchy bite
Smoky salty fat that boosts flavor but brings extra sodium and saturated fat
Rich mouthfeel helps brown scallops and makes sauce silky but its fatty
Heart healthy monounsaturated oil that smooths chimichurri and adds silkiness
Bright herbs that freshen the dish add vitamin A and C, lots
Pungent and savory gives umami and some health perks if you like
Zippy acidity that brightens everything and balances the richness very well

Ingredient Quantities

1 1/2 pounds large sea scallops (about 12 to 16)

3 cups fresh corn kernels (about 4 ears)

4 slices thick cut bacon, diced

3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 small shallot, minced

1 cup packed flat leaf parsley

1/2 cup packed cilantro

3 garlic cloves

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil (for chimichurri)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt (for chimichurri)

1/4 teaspoon freshly ground black pepper (for chimichurri)

1 tablespoon fresh lemon juice (about 1/2 lemon)

Lemon wedges for serving

How to Make this

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1. Pat the scallops dry with paper towels, pull off and discard any side muscle, season both sides lightly with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let sit at room temp while you make the chimichurri and corn.

2. Make the chimichurri: mince the parsley, cilantro, 3 garlic cloves and the small shallot (or pulse in a food processor for a chunkier sauce), then stir or pulse with 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 tablespoon lemon juice. Taste and adjust salt or lemon, set aside to let flavors marry for at least 10 minutes.

3. Cook the bacon: in a large skillet over medium heat add the diced bacon and cook until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, reserve the fat in the pan.

4. Sauté the corn: turn heat up to medium-high, add 3 cups fresh corn kernels to the bacon fat with 1 tablespoon of the butter and the remaining minced shallot (if you used half in the chimichurri) or the whole shallot if you left it for this step. Cook, stirring occasionally, until corn is golden and slightly charred in spots, about 6 to 8 minutes. Season with a pinch of kosher salt and black pepper from the 1 teaspoon/1/2 teaspoon set if needed. Stir the crisp bacon back into the corn, keep warm.

5. Heat a large heavy skillet (cast iron is best) until very hot, then add 2 tablespoons extra virgin olive oil and swirl to coat. The pan should be almost smoking for a good sear.

6. Sear the scallops: add scallops in a single layer leaving space between them so they don’t steam; sear undisturbed
1.5 to 2 minutes until a deep golden crust forms, flip and add the remaining 2 tablespoons butter to the pan. Tilt the pan and spoon the melted butter over the scallops for about 30 to 45 seconds more until just opaque in center. Do not overcook, they should feel slightly firm but springy.

7. Remove scallops to a plate and tent loosely with foil to rest while you finish plating. If you have any buttery pan bits, spoon them over the scallops for extra flavor.

8. To serve: spoon a generous bed of sautéed corn and bacon onto each plate, top with 3 to 4 scallops per person, and spoon chimichurri over or alongside. Offer lemon wedges so people can squeeze a little extra brightness.

9. Quick tips: always pat scallops super dry and don’t crowd the pan, otherwise you’ll get steam not a crust. Let chimichurri sit a bit so the vinegar and garlic mellow, and taste it before serving in case it needs more salt or lemon.

Equipment Needed

1. Paper towels
2. Cutting board and chef’s knife
3. Mixing bowl or food processor (for chimichurri)
4. Large skillet for cooking bacon and corn
5. Large heavy skillet or cast iron pan for searing scallops
6. Slotted spoon (to transfer crisp bacon)
7. Tongs or a fish spatula for flipping scallops and stirring
8. Measuring spoons and measuring cups; plate and aluminum foil for resting and tenting

FAQ

Q: Can I use frozen scallops and how should I thaw them?

A: Yes. Thaw overnight in the fridge, or for a quick thaw put sealed scallops in cold water for 20 to 30 minutes. Pat them very dry with paper towels before cooking — wet scallops wont sear properly.

Q: How do I know when the scallops are done?

A: Cook until the scallops are opaque and just slightly firm, usually about 1 1/2 to 2 minutes per side for large sea scallops on a hot pan. Dont overcook or they get rubbery.

Q: My scallops stuck to the pan, what happened?

A: The pan wasnt hot enough or the scallops were damp. Heat the pan until oil shimmers, then add scallops without crowding. Let them form a golden crust before flipping, about 1 1/2 to 2 minutes.

Q: Can I make the chimichurri ahead and how long will it keep?

A: Yes, make it a day or two ahead, flavors actually improve after a few hours. Store in an airtight container in the fridge up to 4 days. For longer keep, freeze in ice cube trays then transfer to a bag.

Q: Any good swaps for ingredients I dont have?

A: Sure. Pancetta works instead of bacon, or skip pork and use extra butter. If you dont have cilantro, use extra parsley and a splash more lemon. Red wine vinegar can be swapped with sherry vinegar or apple cider vinegar.

Q: Leftovers and reheating tips?

A: Scallops are best fresh, but leftover scallops can be kept 1 to 2 days in the fridge. Reheat very briefly in a hot skillet with a little butter or olive oil, 30 to 60 seconds per side, just until warmed. The corn and chimichurri reheat or serve cold.

Scallops With Sautéed Corn & Chimichurri Recipe Substitutions and Variations

Scallops: if you don’t have scallops use large shrimp or a firm white fish like halibut or sea bass. Shrimp cooks faster so watch them, about 2 min per side, fish will need a little longer; use roughly the same weight.
Fresh corn kernels: swap with frozen corn (thawed) or canned corn (drained). Frozen keeps a nicer bite, canned is fine if you rinse it quick to remove any brine.
Bacon: pancetta or prosciutto work great and give that salty, smoky note, crisp them the same way as bacon. For a leaner option try smoked turkey bacon, just know it’ll be drier.
Parsley / cilantro in the chimichurri: if you don’t like cilantro use extra flat leaf parsley plus a handful of basil or mint, or for a peppery twist use arugula. Keep the herb volume about the same.

Pro Tips

– Pat and dry like it’s your job. Get the scallops as bone dry as you can with paper towels and let them warm up a bit at room temp so they hit the pan and sear instead of steaming. If you see any steam, blot them again, trust me it makes a massive difference.

– Use a high smoke point oil and add butter only at the end. Olive oil burns easily at searing temps, so use grapeseed or avocado to get the pan smoking hot, then add butter only after you flip to baste, or use clarified butter so you get the flavor without burning.

– Don’t crowd the pan and do them in batches. One single layer, space between scallops, flip only once. They cook crazy fast so pull them when center is just barely opaque and springy, they’ll finish while resting.

– Give the chimichurri time and adjust it. Let it sit at least 10 to 30 minutes so the vinegar and garlic mellow. Taste it before plating and tweak salt, lemon or add more parsley if the cilantro is too punchy.

– Keep the bacon crisp and the corn charred. Cook bacon to crunchy, toss it into the corn at the last moment so it stays crunchy, and really push the corn over high heat to get browned bits. If you want grill notes, char the cobs whole then cut the kernels.

Scallops With Sautéed Corn & Chimichurri Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I paired seared scallops with sautéed corn and crispy bacon, finished with a vibrant chimichurri in my Seared scallops with sweet summer corn that serves four, and the result surprised me.

Servings

servings

Calories

844

kcal

Equipment: 1. Paper towels
2. Cutting board and chef’s knife
3. Mixing bowl or food processor (for chimichurri)
4. Large skillet for cooking bacon and corn
5. Large heavy skillet or cast iron pan for searing scallops
6. Slotted spoon (to transfer crisp bacon)
7. Tongs or a fish spatula for flipping scallops and stirring
8. Measuring spoons and measuring cups; plate and aluminum foil for resting and tenting

Ingredients

1 1/2 pounds large sea scallops (about 12 to 16)
3 cups fresh corn kernels (about 4 ears)
4 slices thick cut bacon, diced
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 small shallot, minced
1 cup packed flat leaf parsley
1/2 cup packed cilantro
3 garlic cloves
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (for chimichurri)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt (for chimichurri)
1/4 teaspoon freshly ground black pepper (for chimichurri)
1 tablespoon fresh lemon juice (about 1/2 lemon)
Lemon wedges for serving

Directions

Pat the scallops dry with paper towels, pull off and discard any side muscle, season both sides lightly with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let sit at room temp while you make the chimichurri and corn.
Make the chimichurri: mince the parsley, cilantro, 3 garlic cloves and the small shallot (or pulse in a food processor for a chunkier sauce), then stir or pulse with 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 tablespoon lemon juice. Taste and adjust salt or lemon, set aside to let flavors marry for at least 10 minutes.
Cook the bacon: in a large skillet over medium heat add the diced bacon and cook until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, reserve the fat in the pan.
Sauté the corn: turn heat up to medium-high, add 3 cups fresh corn kernels to the bacon fat with 1 tablespoon of the butter and the remaining minced shallot (if you used half in the chimichurri) or the whole shallot if you left it for this step. Cook, stirring occasionally, until corn is golden and slightly charred in spots, about 6 to 8 minutes. Season with a pinch of kosher salt and black pepper from the 1 teaspoon/1/2 teaspoon set if needed. Stir the crisp bacon back into the corn, keep warm.
Heat a large heavy skillet (cast iron is best) until very hot, then add 2 tablespoons extra virgin olive oil and swirl to coat. The pan should be almost smoking for a good sear.
Sear the scallops: add scallops in a single layer leaving space between them so they don't steam; sear undisturbed
5 to 2 minutes until a deep golden crust forms, flip and add the remaining 2 tablespoons butter to the pan. Tilt the pan and spoon the melted butter over the scallops for about 30 to 45 seconds more until just opaque in center. Do not overcook, they should feel slightly firm but springy.
Remove scallops to a plate and tent loosely with foil to rest while you finish plating. If you have any buttery pan bits, spoon them over the scallops for extra flavor.
To serve: spoon a generous bed of sautéed corn and bacon onto each plate, top with 3 to 4 scallops per person, and spoon chimichurri over or alongside. Offer lemon wedges so people can squeeze a little extra brightness.
Quick tips: always pat scallops super dry and don't crowd the pan, otherwise you'll get steam not a crust. Let chimichurri sit a bit so the vinegar and garlic mellow, and taste it before serving in case it needs more salt or lemon.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.