Sea Scallops With Corn Ragu

Prep Time
Cook Time
Ready In

Recipe: #28435

October 17, 2017

"Scallops in this recipe are adjoined alongside a delicious corn ragu where the corn is roasted to bring out it's sweet nuttiness, and then further developed with a brilliant line of ingredients and method. Source: Chef Eric Swartz"

Original is 4 servings


  • Serving Size: 1 (284.8 g)
  • Calories 536.5
  • Total Fat - 24.1 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 98.7 mg
  • Sodium - 735.1 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 20.5 g
  • Protein - 27.6 g
  • Calcium - 85.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees.

Step 2

Husk the ears of corn, removing all corn hairs. Rub each ear with canola oil and season with salt & black pepper.

Step 3

Place ears on a baking tray and roast until corn kernels are tender and slightly caramelized. Remove corn from tray and allow to cool.

Step 4

Over medium flame, heat a saucepan with 1/2 ounce of canola oil. When oil is hot add onion, red pepper, and garlic. Sauté until tender and onions are clear. Add cumin and fennel seed and stir well.

Step 5

Add white wine and stir well to deglaze the pan. Add heavy cream and simmer 20 minutes. Remove corn kernels from cooled ears with knife and add to saucepan. Turn down heat to low and simmer for 5 minutes.

Step 6

Place scallops onto a clean dry work surface and season with salt and black pepper. Over medium-high flame, heat a non-stick sauté pan with 1/2 ounce of oil. When oil is hot add scallops to pan. Cook until golden in color, turn and cook other side until golden. Remove pan with scallops from stove and set aside.

Step 7

To serve, divide ragu equally into 4 warmed shallow bowls. Place 3 cooked scallops into each bowl on top of the ragu in the shape of a triangle. place fourth scallop on top of other three.

Step 8

Sprinkle scallops with fresh chopped chives and serve.


No special items needed.

3 Reviews


A beautiful dish, easy to make! It tastes wonderful. The corn is amazing on its own, and I'll make that as a side for other things. Love seared scallops. Thanks for sharing!!


review by:
(1 Mar 2024)


This was fabulous!! I loved that the scallops were simply done (because that's the best way in my opinion!) and then served over a delicious corn ragu. The corn was fantastic and made for a great base. My grocery order was missing my red pepper, so I ended up subbing it out for chopped tomatoes and it worked out well. Thank you for this keeper!


review by:
(26 Aug 2020)


Ten stars!!! The corn ragu was so SO good! The spices were perfect - not overpowering and very subtle - but very definitely there. I loved the use of the roasted, caramelized corn. So flavorful. The ingredient list shows a tablespoon of sugar, but the instructions don't say anything about it. I didn't add it, and it didn't need it. This is a keeper and will make an excellent dish for company!


review by:
(1 Oct 2019)

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