Seared Scallops with Roasted Corn and Chive Butter

Seared Scallops with Roasted Corn and Chive Butter

Seared Scallops with Roasted Corn and Chive Butter gives me all the Valentine’s Day feels right now. When I want to do something special or romantic, scallops always comes to mind. It’s something that you don’t normally make at home, but it’s fancy and impressive.

This rich butter sauce made up of chives, garlic and smoky paprika. Roasted corn and quick cooking polenta is an easy side. I’m not joking when I say this is a 15 minute meal that’s delicious and so impressive for a special occasion.

When searing scallops there’s a few key things that are important for the perfect sear. One: make sure that when buying scallops they are dry packed not packed in water. When cooking they will expel the water making them soggy. Two: always, always pat them completely dry with a paper towel. And three: high heat, high heat in a cast iron skillet or heavy bottomed all clad. Those three things will be the key to successful perfectly seared scallops.

Scallops cook in minutes flat. Over cooking scallops will cause them to be rubbery. Nobody likes to eat rubber scallops. Think of it as a medium rare steak, you want the same concept when cooking all seafood. It should have a golden crust on the outside and slightly opaque and tender on the inside.

Seared Scallops with Roasted Corn and Chive Butter

Wine Pairing Recommendation: An Alsace pinot blanc or a Provence rosé is my perfect pairing with this dish. The French know good wine and they know romance. So pick something French, crisp, dry and good balanced acidity with this dish.

Seared Scallops with Roasted Corn and Chive Butter

10 February, 2018
: 2
: 5 min
: 15 min
: Easy

When looking to buy scallops look for dry packed or fresh. Never buy scallops that look like they're sitting in liquid or look watery.


  • 2 tablespoons Olive Oil
  • 1 pound Scallops
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 4 tablespoons Butter
  • 1 clove Garlic, minced
  • 1/4 teaspoon Smoked Paprika
  • 2 tablespoons Chives, chopped
  • 1 tablespoon Olive Oil
  • 1 cup Frozen Corn
  • 1 box {9 ounces} DeLallo Instant Polenta
  • Step 1 In a large heavy bottomed cast iron heat olive oil over high heat. Thoroughly pat scallops dry with paper towels. Season with kosher salt and ground black pepper. Sear scallops on high heat for 2 minutes per side until golden brown. Turn heat off and remove scallops to a plate.
  • Step 2 Add butter, garlic, smoked paprika and chives to the pan. Pan should still be hot enough to melt the butter and slightly cook the garlic. Place scallops back in the pan and spoon melted butter sauce over the top.
  • Step 3 In a large pot heat olive oil over medium high heat and cook corn until slightly brown. Follow instant polenta instructions and cook in the same pot with corn. Serve immediately with scallops, spoon butter sauce over the top and enjoy!

 Seared Scallops with Roasted Corn and Chive Butter

Savor and Enjoy!

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