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
Scale
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.
