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Seared Scallops with Sweet Corn
Aimee Olexy's scallops
Mike Smith / TODAY
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(147 rated)
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I love this recipe because it is a fantastic light dinner or lunch and the perfect way to utilize the abundance from your garden. We love doing this dish at Talula's Table with morning-picked corn and our handmade butter.

Technique tip: Turn butter into a more flavorful toasty experience by making brown butter. This adds more flavor and allows you to use less.

Swap option: Any garden-fresh veggie such as zucchini, squash, pole beans, lima beans, etc. can be added to this corn and scallop dish. Succotash is wonderfully versatile!


    • 1 pound scallops, patted dry
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons butter
    • Olive oil
    • 1 stick (4 ounces) butter, browned and strained
    • 1 splash white wine or beer
    • 2 cups fresh corn kernels corn, lightly boiled
    • 1/2 cup colorful heirloom cherry tomatoes, cut in half
    • 1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed
    • Fresh lemon juice


1. Season the scallops with salt and pepper.

2. Heat 2 tablespoons of butter and a touch of olive oil in a large sauté pan until almost smoking. Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter and oil.

3. Add the browned butter to the pan, a splash of leftover white wine or beer, and gently sauté. Add the corn, scallops, tomatoes and torn herbs just before platting.

4. Serve on your favorite platter with a generous squeeze of bright lemon.