If you’re searching for a dish that beautifully marries the sweet essence of fresh corn with the luxurious sear of tender sea scallops and a vibrant, tangy chimichurri sauce, look no further. This Scallops with Sautéed Corn & Chimichurri Recipe bursts with sunshine flavors and stunning textures, perfect for elevating any dinner into something truly special. Whether it’s a weeknight treat or a weekend showstopper, you’re about to discover how simple ingredients come together in an unforgettable way that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to a great meal, and this recipe is no exception. Each component plays a key role — scallops bring that luscious, delicate seafood flavor; corn adds a sweet crunch; and the chimichurri brightens everything with fresh herbs and a zesty kick.
- 1 pound large sea scallops, patted dry: Dry scallops ensure a perfect golden crust when seared.
- 1/2 teaspoon salt: To enhance natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds mild warmth and depth.
- 2 tablespoons olive oil, divided: For searing scallops and sautéing corn with a light fruity base.
- 2 tablespoons unsalted butter: Creates rich, nutty notes that accentuate the scallops’ sweetness.
- 2 cups fresh corn kernels (about 3 ears): Sweet, crisp texture complements the tender scallops beautifully.
- 1 small shallot, finely chopped: Imparts subtle sharpness and complexity.
- 2 cloves garlic, minced: Adds aromatic depth and signature flavor.
- 1/4 teaspoon smoked paprika: Brings smokiness that contrasts perfectly with the corn’s natural sweetness.
- 1/4 cup fresh parsley, finely chopped: Bright herbaceous notes and vibrant color.
- 2 tablespoons fresh cilantro, finely chopped: Adds crisp freshness and a hint of citrus.
- 2 tablespoons fresh oregano, finely chopped: Earthy and slightly minty, balancing the mix.
- 1 small red chili, finely minced: Provides a gentle spicy kick, customizable to your preference.
- 2 tablespoons red wine vinegar: Adds sharp acidity to lift the chimichurri sauce.
- 1/3 cup extra virgin olive oil: The base of the chimichurri with rich fruitiness and silky texture.
- 1 tablespoon fresh lemon juice: Gives bright citrus notes that bring everything together.
How to Make Scallops with Sautéed Corn & Chimichurri Recipe
Step 1: Prep and Season the Scallops
Start by patting your scallops dry—this step cannot be skipped for achieving that glorious crust when searing. Season both sides with salt and black pepper, then set them aside at room temperature for 10 minutes to let the seasoning settle and the scallops cook evenly.
Step 2: Sear the Scallops
Heat 1 tablespoon of olive oil with the butter in a large skillet over medium-high heat. When the butter is foaming and the pan is hot, add the scallops in a single layer. Let them sear undisturbed for 2 to 3 minutes on one side until golden brown, then flip and cook another 2 to 3 minutes until just opaque in the center. Remove and keep warm—it’s important not to overcrowd the pan to maintain that perfect caramelization.
Step 3: Sauté the Corn
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped shallot and garlic, sautéing just 30 seconds to release their fragrance without browning. Add the fresh corn kernels alongside the smoked paprika, cooking for 3 to 4 minutes until the corn is tender and lightly caramelized, bringing out its natural sugars that complement the scallops perfectly. Remove from heat to prepare the chimichurri.
Step 4: Make the Chimichurri Sauce
In a small bowl, combine the chopped parsley, cilantro, oregano, and minced red chili. Stir in the red wine vinegar, extra virgin olive oil, and fresh lemon juice until everything is well blended. This vibrant green sauce is your flavor bomb, zesty and herbaceous, ready to tie the entire dish together.
Step 5: Plate and Serve
Spoon the sautéed corn onto your serving plates in a neat bed, top with the golden scallops, and finish by drizzling the chimichurri sauce generously over everything. This builds a colorful, mouthwatering plate that’s as beautiful as it is delicious.
How to Serve Scallops with Sautéed Corn & Chimichurri Recipe
Garnishes
For an extra pop of freshness, sprinkle a few additional chopped herbs like parsley or cilantro on top just before serving. A wedge of lemon on the side invites guests to add a squeeze of brightness that enhances both the scallops and the chimichurri.
Side Dishes
Pairing this dish with light, complementary sides works wonderfully. Consider a simple green salad tossed with a citrus vinaigrette or some roasted baby potatoes seasoned with herbs. A crusty baguette also makes a perfect vehicle for soaking up any extra chimichurri sauce left on your plate.
Creative Ways to Present
If you want to wow your guests visually, serve the scallops and sautéed corn in individual shallow bowls or on rustic wooden boards. Add a colorful array of edible flowers or microgreens for a fresh, elegant touch that elevates the dining experience. Using small ramekins of chimichurri on the side can let everyone customize their flavor intensity.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to two days. To keep the scallops from becoming rubbery, it’s best to keep the chimichurri separate and add it fresh when reheating or serving again.
Freezing
Freezing is not recommended for this recipe as scallops tend to lose their delicate texture and become tough. The fresh herbs in the chimichurri sauce also don’t freeze well, so it’s best enjoyed fresh.
Reheating
Reheat scallops gently in a skillet over low heat with a little olive oil or butter to prevent drying out. Warm the sautéed corn separately before combining on the plate. Add fresh chimichurri just before serving to preserve its bright flavors and vibrant color.
FAQs
Can I use frozen scallops for this Scallops with Sautéed Corn & Chimichurri Recipe?
Absolutely! Just be sure to thaw them fully in the refrigerator and pat them dry very thoroughly to achieve that perfect sear and avoid excess moisture in the pan.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those avoiding gluten without any substitutions needed.
How spicy is the red chili in the chimichurri?
The red chili provides a gentle heat that adds complexity without overwhelming the other flavors. Feel free to adjust or omit it depending on your tolerance for spice.
Can I prepare the chimichurri sauce ahead of time?
Yes, the chimichurri can be made up to one day in advance and refrigerated. This actually allows the flavors to meld more deeply, enhancing the sauce’s taste.
What’s the best way to ensure scallops cook evenly?
Let scallops come to room temperature before cooking, avoid overcrowding the pan, and use a hot skillet. Searing each side for 2 to 3 minutes will give you that perfect golden crust and tender center.
Final Thoughts
There’s nothing quite like the combination of perfectly seared scallops, sweet sautéed corn, and an herbaceous chimichurri to brighten your table and your mood. This Scallops with Sautéed Corn & Chimichurri Recipe is a celebration of fresh ingredients and simple techniques that deliver incredible flavor every time. Give it a try—you’ll find it’s one of those recipes that quickly becomes a cherished favorite in your cooking repertoire.
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Scallops with Sautéed Corn & Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Description
This recipe features perfectly seared large sea scallops served over sautéed fresh corn and topped with a vibrant homemade chimichurri sauce. The combination of smoky paprika, fresh herbs, and a hint of chili in the chimichurri creates a delightful Latin American-inspired main course that’s both flavorful and gluten-free.
Ingredients
For the Scallops
- 1 pound large sea scallops, patted dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Sautéed Corn
- 1 tablespoon olive oil
- 2 cups fresh corn kernels (from about 3 ears)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
For the Chimichurri Sauce
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 small red chili, finely minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Season Scallops: Pat the scallops dry and season both sides with salt and black pepper. Let them sit at room temperature for 10 minutes to ensure even cooking.
- Sear Scallops: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add scallops in a single layer and cook for 2 to 3 minutes on each side until a golden crust forms and the centers turn opaque. Remove scallops and keep warm.
- Sauté Aromatics: In the same skillet, add the remaining olive oil, then sauté the finely chopped shallot and minced garlic for about 30 seconds until fragrant, taking care not to burn the garlic.
- Cook Corn: Add the fresh corn kernels and smoked paprika to the skillet. Cook for 3 to 4 minutes until the corn is tender and lightly caramelized. Remove the skillet from heat.
- Prepare Chimichurri: In a small bowl, combine finely chopped parsley, cilantro, oregano, minced red chili, red wine vinegar, extra virgin olive oil, and fresh lemon juice. Stir until the ingredients are well blended.
- Assemble and Serve: Spoon the sautéed corn onto serving plates, top with the seared scallops, and drizzle generously with the chimichurri sauce. Serve immediately for best flavor.
Notes
- For the best sear, use dry-packed scallops. Frozen scallops can be used if fully thawed and thoroughly patted dry.
- The chimichurri sauce can be prepared up to one day ahead and refrigerated to allow flavors to meld.
- Be careful not to overcook the scallops; they cook quickly and should have a golden crust with opaque centers.
