Sea Scallops Over Creamed Corn
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

This succulent seafood dish features sea scallops, creamed corn, and crispy kale!  Perfect for a light dinner or fancy lunch, this meal is sure to impress!

Servings: 2
Author: The Kitchen Cosmetician
  • 3 Tbsp butter divided
  • 1 cup corn kernels fresh or frozen
  • 1/3 cup milk
  • 1 tsp corn starch
  • 1/4 + 1/8 tsp salt
  • freshly ground black pepper
  • 1 cup chopped kale
  • 10 - 12 sea scallops
  • 1/2 Tbsp reduced sodium soy or tamari sauce
  • 2 slices bacon cooked and crumbled
  • 1/2 a roma tomato diced
  1. Preheat your oven to 400 degrees.

  2. In a medium sized skillet, melt 1 Tbsp of butter over medium-high heat.

  3. Toss in the corn kernels, and cook for 2 or 3 minutes while stirring. 

  4. Reduce the heat to medium. Whisk the corn starch into the milk until dissolved and then carefully add it to the corn. Stir it up and add 1/4 tsp of salt and some freshly ground black pepper to taste. 

  5. Reduce the heat to a simmer, cover, and cook for about 5 minutes.

  6. Lightly spray a sheet pan with cooking spray. Spread the kale out in an even layer.  Sprinkle with 1/8 tsp of salt, and mist with cooking spray.

  7. Place it in the oven for about 10 minutes.  Check often to ensure it doesn't burn.

  8. Melt 2 Tbsp of butter in a skillet over medium heat. 

  9. Carefully add the scallops, and cook about 3 or 4 minutes. With tongs or a small spatula, flip them over and continue cooking.

  10. Drizzle 1/2 Tbsp soy or tamari sauce over the scallops. They should be done in about 8 minutes - just make sure they are nice and golden brown on each side.

  11. Spread half of the corn mixture onto the middle of a plate. Arrange half the scallops over the corn. Spread the kale around the corn, and then top with the crumbled bacon and diced tomato.