Ingredients
Scale
- 1 lb sea scallops, patted dry
- 2 tbsp olive oil
- 2 tbsp butter
- 2 ears sweet corn, kernels removed (or 300g corn)
- 2 garlic cloves, minced
- Juice of ½ lemon
- 2 tbsp chopped parsley or chives
- Salt and black pepper
Instructions
- Pat the scallops dry and season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2–3 minutes per side until golden. Remove and set aside.
- In the same pan add the remaining olive oil and butter. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the sweet corn and cook for 4–5 minutes stirring occasionally until tender and lightly golden.
- Stir in the lemon juice and chopped parsley or chives.
- Return the scallops to the pan for 1 minute to warm through.
- Serve immediately with an extra squeeze of lemon and fresh herbs if desired.