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Pan-Seared Scallops & Red Rice
with Charred Corn & Peach Salsa
40 MIN
+$6.50/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
It’s brimming with quintessential summer flavors thanks to a vibrant salsa of lime-dressed tomatoes, peach, pickled peppers, and corn—charred briefly in the pan to enhance its delectably sweet flavor.
TECHNIQUE TO HIGHLIGHT
When cutting the kernels off of raw corn, we recommend standing the cob upright (making sure you have a good grip on the top) in the center of a rimmed sheet tray, which will help to catch all of the loose kernels as you cut vertically down the cobs.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories590 Cals (est.)
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fresh
ingredients
Title
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20 oz Sea Scallops
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1 cup Red Rice Blend
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4 ears Of Corn
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2 Scallions
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2 Peaches
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1 Lime
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½ lb Grape Tomatoes
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1 bunch Parsley
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2 oz Pickled Goathorn Peppers
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & start the salsa
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.
3
Cook the corn & finish the salsa
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the scallops
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the softened butter; stir until melted and combined. Serve the finished rice topped with the cooked scallops and finished salsa. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & start the salsa
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.
3
Cook the corn & finish the salsa
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the scallops
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the softened butter; stir until melted and combined. Serve the finished rice topped with the cooked scallops and finished salsa. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs