dinner · everyday
Seared scallops with chile-lime corn
Golden-seared scallops over charred corn tossed with jalapeño and lime juice, spooned with pan butter.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains milk and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pull the small side muscle from each scallop and pat the scallops very dry. Dice the jalapeño.
-
2
Heat half the oil in a wide skillet. Cook the corn kernels and jalapeño for 4 minutes, stirring once or twice, then add lime juice and divide between plates.
-
3
Wipe out the skillet, add the rest of the oil and heat until shimmering. Salt the scallops and sear without moving for about 2 minutes.
-
4
Flip, add the butter and cook until the scallops are opaque and the centers reach 63°C (145°F). Set them over the corn and spoon over the pan butter.
