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    Scallops with Corn, Hazelnuts, and Brown Butter Chermoula

    clock-icon20 minutes
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    Pixicook editorial team

    An elegant dish featuring seared scallops, corn sautéed with warm spices, and a rich brown butter chermoula, topped with toasted hazelnuts.

    Ingredients for Scallops with Corn, Hazelnuts, and Brown Butter Chermoula

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Sea Scallops, Pat dry

    0 oz

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, Freshly ground

    to taste

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Garlic, Finely chopped

    cloves

    Substitute chevron-down

    Coriander Seed

    teaspoons

    Substitute chevron-down

    Cumin Seed

    teaspoons

    Substitute chevron-down

    Paprika

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    pinches

    Substitute chevron-down

    Corn, Kernels removed

    cups

    Substitute chevron-down

    Fresh Cilantro, Coarsely chopped

    handful

    Substitute chevron-down

    Toasted hazelnuts, Chopped

    tablespoons

    Substitute chevron-down

    How to Make Scallops with Corn, Hazelnuts, and Brown Butter Chermoula

    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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