Seared Scallops with Charred Corn and Brown Butter

Method

1. 01

   Bring scallops to room temperature (10–15 minutes). Season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper.

2. 02

   Heat a large skillet (preferably stainless steel or cast iron) over medium-high. Add olive oil and heat until shimmering.

3. 03

   Sear scallops in a single layer, without crowding, 2–3 minutes per side until golden crust forms; transfer to a plate and keep warm.

4. 04

   In the same skillet over medium, add 1 tbsp butter and the minced shallot; cook 1 minute until softened. Add corn kernels and a pinch of salt and pepper; cook, stirring occasionally, until corn is lightly charred, about 3–4 minutes.

5. 05

   Push corn to the side; add remaining 3 tbsp butter to the pan. Swirl and cook until butter foams and turns golden brown with a nutty aroma (1–2 minutes), watching closely to avoid burning.

6. 06

   Add lemon zest and juice and 1 tbsp white wine or water to deglaze the pan, scraping up browned bits; stir in chopped parsley and optional smoked paprika. Taste and adjust seasoning.

7. 07

   Return scallops to the pan to warm briefly (30–45 seconds) and spoon brown butter and corn over them.

8. 08

   Plate scallops over toasted baguette slices or on a bed of baby greens, spooning remaining corn and brown butter over top. Serve immediately.