20 minutes
An elegant dish featuring seared scallops, corn sautéed with warm spices, and a rich brown butter chermoula, topped with toasted hazelnuts.
Sea Scallops, Pat dry
0 oz
to taste
Black Pepper, Freshly ground
to taste
tablespoons
tablespoons
Garlic, Finely chopped
cloves
Coriander Seed
teaspoons
Cumin Seed
teaspoons
teaspoons
pinches
Corn, Kernels removed
cups
Fresh Cilantro, Coarsely chopped
handful
Toasted hazelnuts, Chopped
tablespoons
1. Season and Sear Scallops
Season the sea scallops gently with kosher salt and black pepper. Heat canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops and sear for about 5 minutes on each side until a deeply golden crust forms. Transfer the scallops to a plate and set aside.
2. Make Brown Butter Chermoula
In the same skillet, melt unsalted butter and allow it to foam and brown, releasing a nutty aroma. Add finely chopped garlic, coriander seed, cumin seed, paprika, and crushed red pepper flakes. Toast these spices for about a minute until fragrant.
3. Cook Corn and Combine with Chermoula
Add corn to the skillet, seasoning lightly with salt and pepper. Sauté until the corn turns a bright yellow. Stir in coarsely chopped fresh cilantro.
4. Serve
Arrange the seared scallops on plates, spoon the corn and spice mixture alongside, and sprinkle with chopped toasted hazelnuts.
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