Seared Scallops with Corn and Capers


Yield: 2-3 Servings

Seared Scallops with Corn and Capers

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min


  • 1 pound Scallops
  • 2 TB Unsalted Butter
  • 1 Ear of Corn, cut off the cob
  • 1 small Shallot, finely diced
  • 2 TB Capers, roughly chopped
  • 2 Garlic Cloves, grated
  • 2 TB Parsley, chopped
  • 2 TB Chives, chopped
  • 2 TB White Wine
  • 2 TB Heavy Cream
  • 1/2 Lemon, juiced
  • Pea Shoots, for garnish
  • Avocado oil
  • Kosher salt
  • Black pepper


  1. Pat scallops dry with a paper towel and season with kosher salt.
  2. Bring a pan to high heat with avocado oil and sear scallops for one minute then flip and lower to medium heat.
  3. After 30 seconds, add in 1 TB of butter and baste the scallops for another 30 seconds.
  4. Remove scallops from the pan.
  5. Add in the 2nd TB of butter, garlic, shallots, corn and sauté for a couple minutes.
  6. Add in the white wine and cook down for another minute.
  7. Add in capers, chives, parsley and lemon juice.
  8. Finish the pan sauce with cream and season with black pepper and kosher salt to taste.
  9. Add the scallops back in along with any juices and heat back up for a minute.
  10. Top with pea shoots and serve.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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