Seared Scallops with Creamy Corn

My Seared Scallops with Creamy Corn is an elegant, restaurant-quality dish that's easy to make at home. 

Course Entree
Cuisine American
Servings 4
Calories 343 kcal
Author The Foodie Physician


  • 2 tablespoons olive oil, divided
  • ¼ cup minced shallots
  • 2 cloves garlic, minced
  • 4 cups fresh corn cut from the cobs (can use defrosted frozen corn)
  • ¾ cup dry white wine or low sodium chicken stock or vegetable stock
  • 2 ounces Neufchatel cheese
  • 2 tablespoons chopped, fresh basil plus extra for garnish
  • Salt and pepper
  • 1 pound large sea scallops (about 12-16 scallops)
US Customary - Metric


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and garlic and cook 2-3 minutes until softened. Add the corn and cook another 4-5 minutes, stirring occasionally. Turn the heat up to high and add the wine or stock. Cook a few minutes until the liquid is reduced by half. Turn the heat off and stir in the cheese and basil. If the corn is dry, add a little more liquid until it is creamy. Season with salt and pepper.
  2. Heat the remaining tablespoon oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook 2-3 minutes without moving them until a golden crust forms. Carefully flip the scallops and cook another 2 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil.
Nutrition Facts
Seared Scallops with Creamy Corn
Amount Per Serving
Calories 343 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 3.4g21%
Sodium 516mg22%
Carbohydrates 34.6g12%
Fiber 3g13%
Protein 20.1g40%
* Percent Daily Values are based on a 2000 calorie diet.