Description
A delicious seafood dish featuring succulent scallops paired with sweet summer corn and juicy tomatoes in a creamy Boursin cheese sauce.
Ingredients
- 1 lb scallops
- 1 cup sweet summer corn, freshly cut
- 1 cup cherry or grape tomatoes, halved
- 4 oz Boursin cheese
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season the scallops with salt and pepper.
- Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown.
- Remove the scallops and set aside.
- Add corn and tomatoes to the same skillet, cooking until softened.
- Stir in the Boursin cheese until melted and creamy.
- Return the scallops to the skillet, tossing to combine.
- Serve warm.
Notes
Dry the scallops thoroughly before cooking for the best sear. Do not overcrowd the pan to ensure proper cooking.