Seared Scallops with Jalapeno Creamed Corn

seared scallops in a cast iron skilletIngredients (serves four):

Jalapeno Creamed Corn

  • 1 Tbsp. unsalted butter
  • 2 cloves garlic, chopped
  • 2 cups corn kernels, fresh or canned
  • 1 jalapeno, seeded and chopped
  • 1 tsp. paprika
  • Salt and pepper, to taste
  • 1⁄4 cup half and half or non-dairy milk


  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • Salt and pepper, to taste
  • 8 scallops


To make the jalapeno creamed corn:

  1. Heat a skillet over medium-high heat.
  2. When the pan is hot, add butter.
  3. Once butter is melted, add garlic, and cook for 1-2
  4. Add corn kernels and jalapeno to the pan. Stir frequently and allow to cook for about 7 minutes.
  5. Add paprika, salt, and pepper, and cook for another minute.
  6. Add dairy or non-dairy milk of choice, stir, and allow to cook until desired consistency is reached.

To make the seared scallops:

  1. In a bowl, whisk together 1 Tbsp. olive oil, lemon juice, salt, and pepper.
  2. Pat scallops dry with a paper towel.
  3. Brush the scallops with the olive oil mixture.
  4. Heat a skillet over medium-high heat.
  5. When the pan is hot, add the remaining olive oil.
  6. Place scallops in the pan making sure that they are not touching each other.
  7. Cook the scallops for 2 minutes on the first side, flip, and cook for two minutes on the other side, until the internal temperature reaches 130°F.
  8. Place cooked scallops on a bed of jalapeno creamed corn serve.


Adapted from: Jane Leverich, Nutrition Graduate Student

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