Seared Sea Scallops And Roasted Corn Summer Dinner

Corn and Scallops
Corn and Scallops

Not to be corny, but…

Now that I have an awesome little baby on my hands, cooking has become a game. It’s like an in-house cooking show with an audience of one, Sutton. There is a lot of clapping and singing and dancing and trying to make cooking super entertaining while making sure not to chop off a finger. You get the picture. There is the added element of making sure that the active time involved in my dishes is as short as possible (I can always finish them off at nap time, if necessary).

Well, enter this corny dish. It’s easy, it can be eaten at any temperature, it’s seasonal, it’s special. It feels high end without taking too much energy to make. I’ll be making it all summer. Let me know if you do too!


Seared Sea Scallops And Roasted Corn Summer Dinner




BAKE TIME: 25 Minutes

COOK TIME: 10 Minutes

TOTAL TIME: 35 Minutes


4 Servings



Corn (5 ears, shucked)

Peaches (2. 1 sliced, the other diced)

Serrano Chile Pepper (1/2 minced)

Fresh Mint Leaves (4 tbsp, finely chopped)

Scallions (2 stalks, sliced)

Extra Virgin Olive Oil




Sea Scallops (1 lb - roughly 15, clean and remove side muscle)

Extra Virgin Olive Oil




Baking Sheet

Tin Foil

Medium Mixing Bowl (x2)

Chefs Knife

Rubber Spatula

Large Frying Pan



Paper Towel

1. TO MAKE YOUR CORN SALAD. preheat your oven to 450º.

Lightly coat your ears of corn with your oil, salt and pepper.

individually wrap each ear of corn in tin foil and place them on your baking sheet.

Bake for 20 minutes.

Open up your foil and bake for an additional 5 minutes.

Remove your corn from the oven and allow it to cool to room temperature.

One at a time, hold each ear of corn vertically in the center of your mixing bowl. Use your chefs knife to cut the kernels from the core. Discard of cores.

Mix your diced peaches, mint, scallion, and Serrano chile pepper into your roasted corn.

2. TO MAKE YOUR SCALLOPS.  clean your scallops in cold water making sure to remove the external muscle.

Individually pat each one dry with a paper towel.

Season them liberally with salt and pepper.

Lightly coat the bottom of your frying pan with olive oil and heat your pan over medium-high heat.

Your pan is fully heated when you place a scallop down and it immediately sizzles.

Cook your scallops on one side for about 3 minutes—or until a nice reddish golden color appears. You’ll want to use your tongs to move them around as the cook or they will stick to your frying pan.

Flip your scallops and turn your heat down to medium.

Cook your scallops for another 30 seconds.

Use your tongs to transfer your scallops onto a paper towel lined plate to soak up any extra oil.