Seared Scallops with Asparagus, Baby Corn, and Blue Cheese Cream Sauce
When you want a dinner that feels elegant without taking all evening, this seared scallops recipe delivers. Sweet, golden scallops sit over crisp-tender asparagus and baby corn, then get finished with a smooth blue cheese cream sauce that tastes rich but still lets the seafood shine. It’s the kind of meal that works for a special weeknight, date night, or any time you want something a little more polished than the usual pan dinner.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
Ingredients
- 1 1/2 pounds large sea scallops, side muscle removed
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 pound asparagus, trimmed and cut into 2-inch pieces if thick
- 1 cup baby corn, drained if packed in liquid and patted dry
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 3/4 cup heavy cream
- 1/3 cup crumbled blue cheese, plus more for serving if desired
- 1 teaspoon lemon juice, plus more to taste
- 1 tablespoon chopped chives or parsley, for garnish
Instructions
- Prep the scallops. Pat the scallops very dry with paper towels. Moisture is the enemy of a good sear, so take your time here. Season both sides lightly with salt and black pepper.
- Start the vegetables. Set a large skillet over medium heat and add 1 tablespoon butter. Once melted, add the asparagus and baby corn. Cook for 3 to 4 minutes, stirring occasionally, until the asparagus turns bright green and is crisp-tender. Transfer to a plate and keep warm.
- Make the sauce. In the same skillet, add the olive oil and shallot. Cook for 30 seconds, then add the garlic and cook for another 15 seconds, just until fragrant. Pour in the cream and bring it to a gentle simmer. Stir in the blue cheese and cook for 1 to 2 minutes, whisking until the sauce is smooth. If the sauce seems too thick, add a splash of water or more cream. Finish with lemon juice and taste for seasoning.
- Sear the scallops. Wipe the skillet clean if needed, then heat the remaining 1 tablespoon butter in a separate large skillet over medium-high to high heat. When the butter foams and the pan is very hot, add the scallops in a single layer without crowding them. Sear for 1 1/2 to 2 minutes per side, without moving them, until deep golden brown on the outside and just opaque in the center.
- Plate and serve. Divide the asparagus and baby corn among four plates. Top with the scallops and spoon the blue cheese cream sauce around or over the vegetables. Finish with chives or parsley and serve right away.
Helpful tips
For the best scallop crust, keep the pan hot and the scallops dry. If your scallops release a lot of liquid while cooking, the heat may be too low or the pan may be crowded. Work in batches if needed so each scallop has room to brown.
If you prefer a milder sauce, swap the blue cheese for goat cheese, mascarpone, or a mild cream cheese. For a lighter but still creamy finish, use half-and-half instead of heavy cream, though the sauce will be a little thinner.
No baby corn? Try thinly sliced zucchini, sugar snap peas, or small broccolini florets. Keep the replacement vegetable quick-cooking so it stays crisp-tender and doesn’t overpower the scallops.
Serving ideas
This dish feels complete on its own, but it also works beautifully with lemon rice, buttered mashed potatoes, or a slice of crusty bread to catch the sauce. A simple green salad makes an easy starter if you’re serving it for company.
Storage notes
Seafood is best served the day it’s cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the scallops and vegetables separately from the sauce if you can. Reheat the sauce gently over low heat, stirring often, and warm the scallops briefly just until heated through. Avoid high heat, which can make the scallops tough and the sauce break. If the sauce thickens in the fridge, loosen it with a small splash of cream or water while reheating.
For food safety, chill leftovers promptly and keep them refrigerated until you’re ready to reheat and serve. Nutrition.gov’s safe storage guidance is a helpful reminder that seafood and dairy-based sauces are best handled with a cold fridge and a short storage window.
