Seared Scallops with Fresh Corn Polenta and Tomatoes

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Seared scallops with fresh corn “polenta” and tomatoes is a highly impressive summer dish that comes together in less than 30 minutes.

Angled view of a plate of Seared Scallops with Fresh Corn Polenta and Tomato Salad with more tomato salad in the background.

Why You Should Try This Recipe

At first glance, this may look like an intimidating dish, but it couldn’t be easier and quicker to put together. It was one of the many amazing recipes I was taught to prepare at a previous job, with a few small twists.

This recipe is ideal to make in the summer when corn and tomatoes are in their peak season. The fresh corn ‘polenta’ is actually just a combination of grated corn and butter. It’s almost a cream-free, creamed corn. The tomatoes are simply dressed in olive oil, salt and herbs. These sides pair wonderfully with seared scallops, but also go well with a variety of other seafood options, which I mention in the ingredient notes below.

Overhead view of red and yellow grape tomatoes on a light surface.

Ingredient Notes

Scallops- I used sea scallops for this recipe, but the corn and tomatoes also pair well with salmon and lobster, which we used at my old job. Shrimp would also pair nicely.
Corn- This is a recipe that only works well with fresh corn. Not only does the preparation involve grating it directly on the cob, but the sweetness and quality of the corn really determines how good the dish is. The starch from the cob also helps thicken the corn.
Tomatoes- Use the sweetest, fresh tomatoes you can find. Grape, cherry or cocktail tomatoes are all good choices.
Herbs- These are completely optional. I usually keep it simple and leave them out honestly.

Overhead view of an ear of corn with the husk peeled partly down.

Recipe Steps

The first step is grating the corn. Use the largest side of a box grater. Transfer the corn and all of its juices to a pan with a pat of butter on top. Wait until last minute to cook it.

Next, slice the tomatoes. Add them to a bowl and drizzle with oil. Add herbs and salt right before serving.

Then, heat up a large sauté pan, preferably cast iron to sear the scallops. Cook over medium high heat for a total of about 3 minutes or until just cooked through and opaque.

Straight on close up view of a plate of scallops with sliced grape tomatoes and herbs on top of creamy, cooked corn.

Scallop Tips and FAQs

In order to get a good sear on your scallop, make sure your pan is very hot. The oil should shimmer before you add it to the pan. The other important thing is to pat dry the scallops before seasoning them. Moisture on the outside of scallop will prevent browning.
Keep a close eye on the scallops to make sure they don’t overcook. They should be just opaque all the way through. This will happen quite quickly.
Don’t forget to remove the foot of each scallop. This muscle is on the side of the scallop and is quite tough. It easily peels away. Sometimes the fish monger will do this for you.

Do scallops have to be served immediately?

Scallops should definitely be served immediately after cooking. They don’t hold well and can easily overcook and become chewy if you allow them to sit.

Why are my scallops rubbery?

If your scallops are rubbery they are likely overcooked. Make sure they are very dry before searing. That way, there’s time for a golden brown crust to form before they overcook.

Overhead view of Seared Scallops with Fresh Corn Polenta and Tomato Salad on a white plate on a light surface.

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