Description
A quick and flavorful dish featuring tender seared scallops paired with a sweet corn chimichurri sauce. This recipe combines fresh parsley, garlic, and red wine vinegar to create a vibrant topping that enhances the natural sweetness of the scallops and corn, perfect for an elegant yet easy-to-make meal.
Ingredients
Scale
Seafood
- 1 pound (about 450 grams) fresh scallops
Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 2 cups sweet corn (fresh or frozen)
- 2 tablespoons olive oil (divided)
Instructions
- Prepare the chimichurri: In a bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, and 2 tablespoons of olive oil. Mix well and season with salt and pepper to taste. Set aside to allow the flavors to meld.
- Cook the scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place scallops in the skillet and sear for 2-3 minutes on one side without moving them. Flip each scallop and cook for an additional 1-2 minutes until they are opaque and nicely browned. Remove from the skillet and keep warm.
- Sauté the corn: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sweet corn and sauté for 5-7 minutes, stirring occasionally, until the corn is tender and slightly golden.
- Assemble and serve: Plate the sautéed corn evenly. Top with the seared scallops and drizzle generously with the prepared corn chimichurri sauce. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh sea scallops; if using frozen, ensure they are thoroughly thawed and patted dry.
- You can substitute fresh corn with frozen corn, just make sure to thaw and drain it well before cooking.
- Adjust the amount of red wine vinegar in the chimichurri to your taste for more or less acidity.
- If parsley is unavailable, cilantro can be used as an alternative for a different flavor profile.
- This dish pairs excellently with a light white wine such as Sauvignon Blanc or Pinot Grigio.
