Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese. Just 6 ingredients, not counting salt, pepper, and olive oil.

This scallops and fresh corn recipe is the perfect meal to eat in the summer! It’s a restaurant-quality dish that takes just minutes to make and is elevated with in-season produce. They say food that grows together goes together, which it’s so true. All of the produce came right from my garden or farmers market. More recipes using summer corn, try my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.

Here are the two most important things to do to ensure a good sear on a scallop:

Scallops cook in under five minutes. Sear them for a few minutes until the bottoms form a caramel-colored crust, about 2 minutes. Then turn them over and cook for another minute or so until the centers are slightly translucent and the bottoms are seared.

Now that we’ve covered how to cook scallops, let’s talk about this creamy corn! There’s nothing better than in-season corn. Take it to the next level and mix it with some Boursin cheese – what could be better?

Your comments are helpful!! If you’ve tried this scallops and corn recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

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This was so good! I used bay scallops, (what the store had). So easy to make also. Will be making this again.

Wow Gina! You have done it again. Great recipe- so delicious and felt indulgent!

I have made this three times in the last 10 days with the fabulous corn and tomatoes from the farmers market . My family loves it. I had a group of college kids over and they all loved it! It’s great as a side dish without the scallops as well! And gluten-free!  Thank you! 

I have made this three times in the last 10 days with the fabulous corn and tomatoes from the farmers market . My family loves it. I had a group of college kids over and they all loved it! It’s great as a side dish without the scallops as well! And gluten-free!  Thank you! 

Made this last night but used Roma tomatoes instead of cherry. This was a wonderful dish that was “restaurant fancy”. It’s definitely dinner party worthy. 

Very good. Made as written using shrimp. 

Delicious! I have never cooked scallops before – too worried about messing up such an expensive ingredient.  Followed your directions (although I did reduce the water for the corn since I prefer a thicker sauce) and it was fantastic! 

We absolutely loved this recipe. So quick and easy to make! Thank you Gina!

This was really good – but 4 servings was a bit of a stretch. My husband and I split the recipe and it was a good dinner portion. Next time I will use 1/2 the Boursin cheese to cut calories, the full amount was almost too much. I also subbed sundried tomatoes for regular. 

Made tonight with shrimp and used Laughing Cow Cheese. So delicious. Next time I’ll use Scallops.

We loved this! Made as written, but added a few more tomatoes. Thank you for all of the wonderful, lightened up but flavorful recipes as we work as a family to eat healthier 🙂

SO easy and fast! This dinner was delicious! My 19 month old was even loving it so I say that’s a win.

I’ve seen a lot of rave reviews for this recipe so maybe I expected too much? The sweetness of the scallops, combined with the sweetness of the corn, resulted in a dish that is very “one note”. Not bad, but not very interesting. Maybe skip the scallops and just make the corn as a side dish. I made the recipe as written, except I didn’t have chives for garnish.

Excellent!!  Super easy. SUPER quick!!

I want to try this recipe tonight and really want to use scallops but like others the cost of fresh is prohibitive. I’d rather not use shrimp as a replacement. Do you think using frozen scallops would work okay? Of course I’d defrost first.

I used frozen scallops and they worked just fine! 

This recipe was awesome!!!! My husband ( tough customer) also agreed it was SO GOOD!!!

This is so quick and easy but delicious! I had never cooked scallops and was nervous but the instructions were great.   I will definitely make this over and over again! 

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).

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