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Brown Butter Scallops with Corn, Bacon, and Avocado Salad! Pan seared scallops in a browned butter and white wine sauce, served over a sweet corn salad with bacon, and avocado. This under 30 minute, one skillet dinner is perfect for warm summer nights when heating up the oven is just not and option. And of course, it’s delicious! Bonus? This summery recipe is easy enough for a weeknight, but fancy enough to serve at your next dinner party!
Scallops? Do you love them? Think they are ok? Or do you totally hate them? I am really hoping you love them, because today’s recipe is definitely one of my favorites of the week. It’s just so summery and easy, and SO GOOD.
Just what a Monday night dinner needs to be from now until September.
Here’s the thing, I didn’t always love scallops. Or well, let me rephrase, I just never knew scallops were good, and I was a little intimidated to try cooking them because they felt too “fancy”. Has anyone else ever felt this way about a certain food? Like it’s only something you should order at a restaurant?
I’m not sure what finally inspired me to cook scallops at home, but ever since I made these pan seared scallops last summer, I have loved making scallops. They are so EASY to make. If you haven’t yet cooked up scallops, this is the recipe you need to make.
Got it? OK. Great. Moving along.
Here are all the details.
As I mentioned this recipe is made entirely in one skillet. It all starts with frying up some bacon. Yup, a little bacon for a lot of flavor. Once the bacon has been cooked, it’s time to add in the corn for the salad. I decided to keep the corn salad on the simple side because I wanted the sweetness of the fresh corn to really shine through. So all I did was sauté the corn and add in fresh basil and lemon juice. Done. Simple, but incredibly good.
From here, spoon the corn out onto a serving platter and then sear up the scallops in that very same skillet. Now, you guys know me, I like lots of flavor, so for my scallops I decided on garlic, fresh thyme from the garden, and crushed red pepper flakes. Still simple flavors, but just really good ones.
The real flavor here comes from the pan sauce and the combination of browned butter and white wine. Oh my gosh, the best. Pan sauces are my all time favorite because they contain all the flavors that have been cooking up in the pan. This particular sauce, has bacon, basil, garlic, thyme, and chili flakes. Then mixed in with the toasty butter and sweet wine.
Spoon the scallops over the corn and serve with fresh avocado and herbs.
DONE. You see? Really fast and easy right?
I’m loving this dinner for so many reasons, but my favorite is the mix of fresh summer flavors. You have the warm, buttery scallops with the sweet corn, salty bacon, and creamy avocado. It’s got complex flavors, but yet is so super simple at the same time.
Love that.
You can serve this up as is, or serve it alongside steamed rice, pasta, or some crusty bread. I actually kept the carbs out for once, but next time I make this, I’m thinking bread would be awesome for scooping up all of that flavorful pan sauce. Delish.
My plans for tonight? Packing for the Caribbean, crossing a million things off my to-do list, and making scallops, because this recipe is all I have time for tonight. I have scallops in the freezer and corn in the fridge that needs to get used up ASAP. Already very excited for tonight.
Err, let me say that again. Very exited for tonight’s dinner, but very much dreading packing. I’ve realized that I really do not like to pack at all. I never know what to pack or how much to pack. I always end up over packing and then wearing the same few pieces every day for the entire trip. Yup. That’s me. Thank God I can cook, because man, the rest of me is all kinds of crazy…
Anyway, hope you all have a great Monday and really enjoy this recipe!
If you make these browned butter scallops, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these easy, summery scallops, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Scallops with Corn, Bacon, and Avocado Salad
Servings: 4 servings
Calories Per Serving: 800 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 strips bacon, chopped
- 4 ears corn, kernels removed
- 1/2 cup fresh basil, chopped
- juice from 1 lemon
- kosher salt and pepper
- 1 pound large scallops
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 1 tablespoon chopped fresh thyme
- 1 pinch crushed red pepper flakes
- 4 tablespoons butter
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 avocado, sliced
Instructions
- 1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.2. Wipe the skillet clean and return to medium high heat. Add the olive oil. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat. 3. Spoon the scallops and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!
Also? Did I mention the browned butter. YUM.
Family really liked this. I added diced zucchini and very thinly sliced carrot. Those were added to the pan with grease ahead of the corn to ensure the carrot had a chance to soften. Added another 3-4 minutes ahead of adding the corn cooking time. My sea scallops gave off so much water that I was concerned I was getting adequate browning. The dish however came off great and the flavor was wonderful.
So glad this turned out amazing for you Debbie! Thank you so much! xTieghan
Hi- I’m wanting to make this but have a couple of questions. Can I substitute the fresh corn with either frozen or canned?Also, there are sooooo many different “white wines”- can you tell me specifically what type? Chardonnay? Reisling? Other? Thanks!!
Hey Nicole! Yes, you can use frozen or (drained) canned corn, either will work just great! As for the wine, I like use a dry white wine, such as Pinot Grigio or Sauvignon Blanc. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this for dinner last night and it was excellent! Perfect hot summer night meal. As someone pointed out in a comment, remove scallops once seared before making sauce to prevent them from over cooking. Thanks for a great recipe!!
Thank you so much Sandra! xTieghan
Wow, what a crowd pleaser! This is my all time favorite HBH creation and was a massive hit with my partner. The flavors are deep, but totally approachable and summery.
I am so glad you loved this Kelly! Thank you so much! xTieghan
Delicious (and easy to make) salad! We had it last night and my family loved it.
Thanks! xTieghan
WOW!!!! This dish was delicious! I tried to follow the recipe as much as I could, substituting shrimp for scallops and more basil instead of thyme, what I had on hand. I left the shell on the shrimp, so messy and so finger licking good. My husband who is a talker, was so quiet just eating….I’m definitely making again.
Thank you so much Cindy! I am so glad you loved this!
Thank you for this amazing recipe! We had this for dinner and enjoyed it very much! My husband loves scallops and this recipe is at the top of our favorites!
Thank you Victoria!
Made this for a dinner party and friends said it was the best meal they’ve had in ages. Excellent and quick recipe. We didn’t keep the scallops in the pan while making the sauce as they were done but otherwise followed the instructions. Five stars for sure.
Wow that is so amazing! I am so glad you loved this Rebecca! Thank you!
Absolutely loved this! And so did my tween daughter. What a quick and delicious meal! Thank you!!
Thank you Rebecca! I am so glad you liked this!
Hi! Looking to make this tonight. Just took three small kids to the store and forgot to buy white wine. Ugh. Not going back now!! Any substitutions that you would recommend?
HI! You can use chicken broth in place of the wine and if you dont have that, just give water a try! If you have white grape juice that would work too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What do you do with the bacon greese you keep aside?
Why wipe the skillet clean with a cloth? Leave it in, no?
HI! I discard the bacon grease or you can use for another recipe. I like to wipe the skillet clean to get a nice sear on the scallops, but you can leave it in if you prefer. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This one is going in the “keeper” file for sure! Everyone in my family loved it! I had a hard time getting a nice crust on the scallops, but other than that, this recipe was great–full of lots of great flavors! It was literally like all of my favorite foods all in one dish!
Wow that is so amazing! Thank you so much Tina, I am so glad you loved this!
YUM. This was delicious! One of my favorite scallop recipes you’ve ever posted! Loving all your seafood!
Thank you Libby!
I cooked this last night (followed by the Blueberry Chahomile Galette), Absolutely delicious. Because this was the first time I had made the dish I followed Tieghan’s directions and quantities and in my opinion nothing needs to be changed. The perfect balance of flavours and textures. I served it with a herb salad from the garden and crusty bread. Everyone loved it, and the best part – it was quick and easy to make. Thank you Tieghan for yet another delicous recipe,
I am so happy to hear that! Thank you so much Alexandra!
Made this for dinner tonight! Delicious! My husband and all 3 kiddos gobbled it up. The perfect summer recipe!
Thank you Sara! I am so glad you loved this recipe!