Creamed Scallops Corn and Tomatoes
Dive into the flavors of summer with this irresistible recipe for Creamed Scallops, Corn, and Tomatoes. Perfectly seared sea scallops are nestled into a velvety cream sauce featuring sweet corn kernels, juicy cherry tomatoes, and aromatic garlic and shallots. Fresh basil and a hint of Parmesan cheese add a burst of freshness and depth to every bite. This one-pan dish is simple yet elegant, coming together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve it with crusty bread or fluffy rice to soak up every drop of the luscious sauce. Bursting with seasonal ingredients and vibrant colors, this recipe is a celebration of comforting yet refined flavors.
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Recipe Information
Ingredients
- 1 pound Large sea scallops
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1.5 cups Fresh corn kernels (from about 2 ears of corn)
- 1 cup Cherry tomatoes, halved
- 0.75 cup Heavy cream
- 2 cloves Garlic, minced
- 1 small Shallot, finely chopped
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- Optional: crusty bread or rice for serving
Instructions
Pat the scallops dry with a paper towel and season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat until the butter is melted and foamy.
Add the scallops in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown and just cooked through. Remove scallops from the pan and set aside.
Lower the heat to medium. Add 1 tablespoon of butter to the same skillet, then add the shallot and garlic. Cook for 1-2 minutes, stirring frequently, until fragrant and softened.
Stir in the fresh corn kernels and cook for 3-4 minutes until the corn is tender and slightly golden.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, allowing them to soften slightly.
Pour in the heavy cream and stir to combine. Let the mixture simmer for 2-3 minutes until it begins to thicken slightly.
Stir in the grated Parmesan cheese, remaining 1 tablespoon of butter, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust seasonings to taste.
Return the scallops to the skillet and gently nestle them into the creamy corn and tomato mixture. Simmer for 1-2 more minutes until the scallops are heated through.
Serve hot, garnished with extra basil if desired. Pair with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
