July in Canada is the ‘everything goes better with corn’ season, and that includes seafood.
Scallops, those sweet and tender ocean gems, have a flavor profile that’s both briny and subtly sweet but never too fishy. Then there’s corn, that sunny yellow kernel-packed treasure. It’s like summer in vegetable form, with a satisfying crunch and natural sweetness.
This is an easy summer dish, perfect for any night of the week, but make no mistake, it’s also worthy of a weekend dinner with friends. Pair it with some small, boiled new potatoes tossed in parsley and butter. Yum!
Brion & I love both seafood and corn, so this kind of meal certainly works for us.
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Ingredients
Corn, Tomatoes & Chives
- 3 cups corn (from 4 fresh ears)
- 1/2 cup Boursin cheese (garlic & herb or chive)
- 12 cherry tomatoes, halved
- 1 tsp olive oil
- 1/4 tsp salt
- 3-4 Tbsp water
- chives or green onions, sliced for garnish
Scallops
- 16 large (about 454 gm) sea scallops
- 4 Tbsp butter, melted
- 1/2 cup fine, dry breadcrumbs
- 3 Tbsp Parmesan cheese, grated
- 1-2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried parsley
Ingredients
Corn, Tomatoes & Chives
Scallops
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Instructions
Corn, Tomatoes & Chives
- In a large skillet, heat oil. Add corn kernels & season with 1/4 tsp salt. Cook until just about tender, 2-3 minutes. Add Boursin cheese & water; cook 1-2 minutes more while stirring. Remove from heat, stir in the halved tomatoes. Keep warm while scallops are baking.
Scallops
- Preheat oven to 400 F.
- Pour melted butter into an 11 X 7-inch baking dish; add scallops & spread to form an even layer. In a small bowl, combine breadcrumbs, parmesan cheese, minced garlic, onion powder, paprika & dried parsley. Sprinkle over scallops. Bake scallops about 15-20 minutes.
Serving
- Divide corn/tomato mixture on 4 serving plates. Top with scallops & fresh chives or green onions for garnish.