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Seared Scallops with Creamy Corn, Tomatoes and Chives

4.93 from 97 votes

Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 4 servings

Course: Dinner

Cuisine: American

Ingredients

3 cups corn (fresh or frozen (from 4 large ears))
1/2 cup Boursin cheese (garlic and herb or chive)
12 cherry tomatoes (halved)
16 large sea scallops (about 16 oz)
2 teaspoons salted butter
1/2 teaspoon kosher salt
black pepper (to taste)
1 teaspoon olive oil
chives (for garnish)

Instructions

Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
Remove from the pan and set aside on a warm plate.
Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

Video

Notes

Variations:

Don’t like scallops? Use shrimp instead.
Don’t have fresh corn? Sub frozen corn.
No chives? Try basil or rosemary.
No cherry tomatoes? Swap them with grape tomatoes.

Nutrition

Serving: 4oz scallops, 1 cup veggies, Calories: 269kcal, Carbohydrates: 27.5g, Protein: 19g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 50mg, Sodium: 620mg, Fiber: 3g, Sugar: 9g

- WW Points: 8

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