Scallops with Sweet Corn Salsa

Name: Scallops with Sweet Corn Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups fresh corn kernels (or frozen, thawed); 1 red bell pepper, diced; 1 small red onion, finely chopped; 1 jalapeño, seeded and minced; Juice of 2 limes; 1/4 cup fresh cilantro, chopped; Salt to taste

Highlighted under: Seasonal Flavor Journey

I absolutely adore the combination of tender scallops and the vibrant flavors of sweet corn salsa. The sweet, juicy corn pairs perfectly with the delicate, savory scallops, creating a dish that feels both elegant and comforting. When I first served this at a dinner party, it was met with rave reviews, and I knew I'd struck culinary gold. The freshness of the ingredients and the quick cooking method make this dish not only delicious but also a breeze to prepare, perfect for impressing guests or simply treating myself to something special.

Created by

Emma

Last updated on 2026-01-23T22:57:27.409Z

When I first experimented with scallops and corn salsa, I had no idea how perfectly these two could complement each other. The sweet crunch of the corn, combined with the buttery scallops, created an explosion of flavor in every bite. I find that cooking the scallops very briefly allows them to remain tender and juicy, while the salsa adds a refreshing twist with every forkful.

Another tip I learned along the way is to use fresh corn whenever possible. The natural sweetness really elevates the dish. I often pair it with a squeeze of lime juice to brighten the flavors even more. This dish has truly become one of my go-to recipes for entertaining, as it's both impressive and manageable.

Why You Will Love This Recipe
Perfectly seared scallops that are tender and flavorful
Vibrant and refreshing sweet corn salsa adds a burst of flavor
Quick cook time, making it ideal for weekday dinners or special occasions

The Key to Perfect Scallops

Achieving perfectly seared scallops is an art that hinges on three key factors: moisture, heat, and timing. Start by patting the scallops dry thoroughly; moisture on the surface can prevent that coveted golden crust. Once dried, season them generously with salt and pepper just before cooking to enhance their natural flavors. Heat your skillet over medium-high heat until it's just about smoking to ensure a quick sear without overcooking.

When placing scallops in the skillet, make sure to give them space. This prevents them from steaming and allows for even browning on all sides. Cook them undisturbed for 2-3 minutes on each side. Look for a rich golden-brown color on the edges and a slight firmness to the touch. If they stick to the skillet when trying to flip, wait a little longer; they’ll naturally release from the pan once properly seared.

Crafting the Sweet Corn Salsa

The sweet corn salsa is not just a topping; it's an essential component that brightens the dish. Fresh corn kernels bring a sweet crunch that contrasts beautifully with the scallops. If using frozen corn, ensure it’s thawed and drained well to prevent excess moisture. The balance of fresh ingredients is crucial. The sharpness of the red onion, the sweetness of the red bell pepper, and the heat from the jalapeño should complement rather than overpower the sweet corn.

Don't rush the mixing process either. Allowing the salsa to sit for about 10-15 minutes enables the flavors from the lime juice and cilantro to infuse the corn and vegetables, creating a harmony of brightness that elevates the scallops. Taste and adjust the seasoning; depending on the sweetness of the corn, you may need a touch more lime or salt to balance everything.

Ingredients

For the Scallops

1 pound large sea scallops
2 tablespoons olive oil
Salt and pepper to taste

For the Sweet Corn Salsa

2 cups fresh corn kernels (or frozen, thawed)
1 red bell pepper, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Salt to taste

Mix all ingredients well and enjoy!

Instructions

Prepare the Sweet Corn Salsa

In a medium bowl, combine the fresh corn, diced red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Mix well and set aside to allow the flavors to meld.

Cook the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add the scallops and cook for about 2-3 minutes on each side, until they are golden brown and opaque in the center.

Serve

Plate the scallops and top them generously with the sweet corn salsa. Serve immediately and enjoy!

Pair with a light salad or some grilled vegetables for a complete meal!

Pro Tips

For best results, use fresh corn during the summer months for added sweetness. Make sure the scallops are as dry as possible before searing for a perfect crust!

Serving Suggestions

For an elegant presentation, serve the scallops over a bed of lightly dressed greens or alongside a creamy risotto to complement their delicate flavor. A sprinkle of microgreens or edible flowers on top adds a touch of flair. Pairing the dish with a chilled white wine, such as a crisp Sauvignon Blanc or a light Chardonnay, can elevate the meal even further, enhancing the dish’s light, fresh profile.

Consider adding an extra layer of flavor by drizzling a balsamic reduction over the plate for a sweet and tangy contrast. Serving with a side of grilled asparagus or zucchini can provide a lovely color and textural variety, making it a complete meal that feels both hearty and refined.

Make-Ahead Tips

While scallops are best cooked fresh, you can prepare the sweet corn salsa ahead of time. Store it in an airtight container in the refrigerator for up to two days. This allows the flavors to deepen and meld together, making it even more delicious when it's time to serve. Just remember to give it a good stir before plating; any accumulated juices can be mixed back in for added flavor.

If you’re scaling up for a dinner party, consider preparing side dishes in advance. Roasted vegetables or grain salads such as quinoa or farro can be prepped earlier in the day, allowing you to focus solely on cooking the scallops and ensuring they come out perfectly during the meal.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

→ Is there a substitute for cilantro?

You can use parsley or omit it entirely if you're not a fan.

→ How do I know when the scallops are done?

Scallops are done when they are opaque in the center and have a nice golden crust on the outside.

→ What can I serve with scallops?

They pair beautifully with a variety of sides, such as grilled asparagus, a fresh green salad, or roasted potatoes.