One Pan Jersey Day-Boat Scallops with Jersey Corn & Tomatoes
by
Ariane Duarte
Fresh Jersey corn, sweet cherry tomatoes, and perfectly seared day-boat scallops come together in this vibrant one-pan summer dinner. Finished with lemon, basil, and a touch of Calabrian chile, this quick and elegant meal is packed with seasonal flavor and comes together in about 20 minutes.
Prep Time:
15 minutes
Cook Time
10 minutes
Serves:
4 Servings
Level:
Beginner
Ingredients
1½ pounds local dry-packed sea scallops
Salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 pint Jersey cherry tomatoes
2 ears Jersey corn, kernels removed
1 teaspoon Calabrian chile
¼ cup dry white wine
Zest and juice of 1 lemon
8 basil leaves, torn
Buttered sourdough or cornbread, for serving (optional)
Instructions
Step 1: Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper.
Step 2: Heat the olive oil in a large sauté pan over high heat until shimmering. Add the scallops, lifting each slightly after placing them in the pan so oil coats the bottoms evenly. Sear until deeply golden, about 1½ minutes per side. Remove to a plate.
Step 3: Reduce the heat slightly. Add the shallot and garlic to the same pan and cook for about 1 minute until fragrant.
Step 4: Add the cherry tomatoes and cook until they begin to blister.
Step 5: Stir in the corn kernels. Season with additional salt, pepper, and the Calabrian chile.
Step 6: Pour in the white wine and cook for 2–3 minutes until slightly reduced.
Step 7: Add the lemon zest, lemon juice, and torn basil.
Step 8: Return the scallops and any accumulated juices to the pan. Toss gently just until the scallops are warmed through.
Serving & Finishing Touches
Serve immediately with buttered sourdough bread or cornbread.