There’s something special about scallops that makes a dinner at home feel like a restaurant night. Seared Scallops with Creamy Corn and Bacon is one of those dishes I love making when I want something a little more elegant without spending hours in the kitchen. It’s light, fresh, and filled with the kind of flavors that remind me of warm summer evenings when corn is at its sweetest and everything on the plate feels simple but satisfying.
Why This Dish Feels So Special
I didn’t grow up eating scallops. I discovered them much later in life and honestly, I still remember the first time I ordered them at a restaurant — perfectly golden on the outside and buttery soft inside. That bite stayed with me. When I learned to cook them properly at home, it felt like I unlocked a small everyday luxury.
There’s something about how sweet corn, smoky bacon, and scallops work together that feels balanced. The scallops bring their natural sweetness, the corn gives a creamy background, and the bacon adds just enough salt and crisp texture. It’s the kind of dish that’s quick enough for a weeknight but feels fancy enough for a special dinner with friends.
A Little About Scallops
Scallops are bivalve mollusks, similar to clams or oysters, but the part we eat is the round muscle in the center. When cooked right, they have a light sweetness with a delicate, briny finish.
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Sea scallops are larger and great for searing.
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Bay scallops are smaller and sweeter.
For this recipe, I use sea scallops because they sear beautifully, giving that golden crust that makes them taste as good as they look.
Health Benefits of Scallops
Scallops aren’t just delicious — they’re incredibly nutritious. They’re packed with lean protein and a wide mix of minerals like magnesium, potassium, and zinc. They’re also a great source of omega-3 fatty acids, which support heart and brain health.
They’re lower in mercury than many other kinds of seafood, making them a great option to add to your weekly rotation if you’re trying to eat more seafood.
How I Choose Good Scallops
Buying scallops can feel intimidating the first time, but here’s what I’ve learned from years of picking them at the fish counter:
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Look for dry-packed scallops. They aren’t treated with chemicals and give you that perfect caramelized crust.
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Check the labeling. “20/30” means 20 to 30 scallops per pound. A smaller number means bigger scallops.
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Avoid wet-packed. They hold extra water, which makes it tough to get a good sear.
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Remove the small side muscle if it’s still attached — it peels off easily.
Once you’ve picked the right ones, you’re halfway to a great dish.
Step-by-Step: How I Sear Scallops
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Pat dry thoroughly. This is key to getting a good crust.
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Season with salt and pepper. Keep it simple.
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Use a hot pan. I let the pan heat up properly before adding oil.
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Sear without moving. Two to three minutes on one side, then gently flip for another two minutes.
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If I feel like going the extra mile, I add a little butter and baste them at the end for that glossy finish.
The biggest mistake people make is overcooking scallops. They should be golden on the outside and tender inside, not rubbery.
How I Make the Creamy Corn
Scallops don’t need loud flavors, which is why I love pairing them with something gentle like corn. Here’s how I do it:
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I sauté shallots and garlic to give the corn some depth.
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I cut fresh corn off the cob and scrape out the “milk” with the back of my knife — this gives the corn a naturally creamy texture as it cooks.
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A bit of half-and-half helps it come together into a velvety sauce.
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I puree a portion of the corn and stir it back in to keep a mix of creamy and chunky textures.
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Crispy bacon bits go in at the end for that salty crunch.
It’s the kind of side that quietly makes the whole dish shine.
Tips and Tricks
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Dry scallops properly. This one step makes the biggest difference between a good sear and a steamed mess.
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Hot pan, minimal movement. Let the scallops develop that crust undisturbed.
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Don’t overload the pan. Sear in batches if needed.
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Cook the corn with fresh kernels. Frozen works in a pinch, but fresh corn adds a sweet depth that really stands out.
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Crispy bacon last. Add it at the end so it doesn’t lose its crunch.
Make Ahead Tips
I often make the creamy corn in advance and just reheat it gently before serving. You can crisp the bacon ahead too — just keep it in an airtight container. The scallops, however, are best cooked fresh. They only need a few minutes, so I usually prep everything first and sear them right before plating.
Serving Suggestions
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A simple green salad on the side makes it feel light and fresh.
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I sometimes serve it over mashed potatoes or a bed of creamy polenta for a heartier dinner.
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A glass of crisp white wine pairs beautifully with this dish.
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For a lighter touch, just scallops, corn, and bacon on the plate is more than enough.
It’s an elegant plate without being fussy.
Storage
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Fridge: Leftover corn can be stored for up to 3 days in an airtight container.
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Scallops: They’re best enjoyed fresh, but if needed, you can store cooked scallops in the fridge for 1 day. Reheat them very gently to avoid overcooking.
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Freezer: I don’t recommend freezing cooked scallops, but you can freeze raw ones — just thaw fully and pat dry before cooking.
FAQs
Can I use frozen scallops?
Yes, just thaw them fully and pat them dry before searing.
Do I have to use fresh corn?
Fresh corn gives the best flavor, but frozen works well when fresh isn’t available.
Can I skip the bacon?
Yes. The dish will still be delicious, but the bacon adds a lovely salty crunch.
How do I keep scallops from sticking to the pan?
Make sure the pan and oil are hot before adding them. If you try to move them too soon, they’ll stick. Wait until they naturally release from the pan to flip.
Seared Scallops with Creamy Corn and Bacon
Sweet corn, crisp bacon, and golden seared scallops come together in this elegant yet approachable dish.
Ingredients
- 1 pound large sea scallops (about 12–16), side muscle removed
- 3 cups corn kernels (from about 4 fresh cobs)
- 2 ounces bacon, chopped
- 2 teaspoons butter
- ¼ cup minced shallots
- 1 clove garlic, minced
- ½ cup half and half
- 1 tablespoon olive oil
- kosher salt and black pepper, to taste
- scallions, for garnish
Instructions
- If using fresh corn, cut the kernels off the cobs. Stand each cob upright inside a large bowl and run a sharp knife down the sides so the kernels fall in. Use the back of the knife to scrape out the sweet, starchy liquid—this will help make the corn base silky and thick.
- Warm a large cast iron skillet over medium heat and cook the bacon until golden and crisp. Transfer the bacon to a plate and pour off the excess grease, leaving about a teaspoon in the pan.
- Melt the butter in the skillet, then add the shallots and garlic, cooking gently until they’re soft and fragrant. Stir in the corn, season with a pinch of salt and pepper, and let it cook for a few minutes until tender. Pour in the half and half and let it simmer until it thickens slightly. Turn off the heat.
- Scoop out about a cup of the corn mixture, blend it with a couple of tablespoons of water until smooth, then stir it back into the skillet. This gives the sauce a creamy, luxurious texture. If it’s thicker than you like, loosen it with a splash of half and half or water. Fold in the cooked bacon.
- For the scallops, heat a clean skillet over medium-high heat and add the olive oil. Pat the scallops completely dry with paper towels and season both sides with salt and pepper. Place them in the hot pan and let them sear undisturbed until a golden crust forms, about two to three minutes. Flip and cook the other side for another minute or two, just until cooked through.
- Serve the scallops on a bed of the creamy corn and bacon mixture, then garnish with chopped scallions for a fresh pop of flavor.
Notes
- Patting the scallops completely dry before searing is the key to getting that perfect golden crust. If the corn base thickens too much as it sits, a splash of half and half will bring it right back to a silky consistency. For an extra layer of flavor, you can add a pinch of smoked paprika to the corn while it cooks.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 394Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 76mgSodium 1110mgCarbohydrates 34gFiber 3gSugar 7gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Seared scallops with creamy corn and bacon isn’t complicated to make, but it feels like something special. The golden crust on the scallops, the sweetness of the corn, and that little bit of crunch from the bacon make each bite satisfying. It’s the kind of dish that works just as well for a quiet dinner at home as it does for impressing someone you care about. Sometimes, it’s the simplest plates that end up feeling the most memorable.
