“Scallops feel luxurious but cook in minutes. Sweet corn relish perfectly balances the rich, buttery sear.”
1Ingredients
2Instructions
Pat scallops completely dry with paper towels. Season generously with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add corn, bell pepper, and red onion. Cook 4–5 minutes until vegetables are tender and slightly charred. Stir in lime juice and cilantro, then transfer relish to a bowl.
Wipe the skillet clean and return it to medium-high heat. Add remaining 1 tbsp olive oil and butter.
Once butter is melted and foaming, add scallops in a single layer. Do not touch them! Let them sear exactly 2 minutes to develop a deep brown crust.
Flip the scallops and cook 1 to 1½ minutes on the other side until just opaque in the center.
Serve seared scallops immediately, resting on a bed of the warm corn relish.
If your scallops are wet, they will steam instead of sear. Pat them dry, let them sit on paper towels for a few minutes, and pat them dry again before cooking.
