Description
Scallops with Corn and Tomatoes is a fresh and vibrant seafood dish that combines the delicate flavor of seared scallops with sweet summer corn and juicy tomatoes. This healthy, quick-to-make dish is perfect for any occasion and is sure to impress.
Ingredients
Scale
- 1 lb large sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 1 cup corn kernels (fresh or frozen)
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (optional, for garnish)
- Salt and pepper, to taste
- 1 teaspoon lemon juice (optional, for extra brightness)
Instructions
- Clean and pat dry the scallops. Chop the tomatoes, dice the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, sear the scallops for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set them aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the red onion and garlic and sauté for 1-2 minutes. Add the corn and cook for another 3-4 minutes, then add the halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes soften and release their juices.
- Return the seared scallops to the skillet and toss with the corn and tomato mixture. Drizzle with lemon juice and garnish with fresh basil. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 35mg
Keywords: Scallops, Corn, Tomatoes, Seafood, Healthy