Sheet Pan Scallops and Corn Supper

Sheet Pan Scallops and Corn Supper means, fresh, farmstand corn. A quick trip to the fishmonger. Juicy jalapeños. Three simple primary ingredients make, after a short time in the oven, a great one-pan supper. The natural sweetness of the corn and scallops plays off of the spicy jalapeños in a beautiful way. You can make this easy recipe with friends, leaving plenty of time for happy chitchats and a glass of wine.

Tips for Mastering Sheet Pan Cooking

We know you probably just throw your ingredients on the pan and shove it into the oven but taking a moment to master sheet pan cooking can make a big difference in your dinners. First, don’t overcrowd the pan. You want to give ingredients enough space to roast and caramelize rather than steam, so you can get those crispy textures. Second, cut your ingredients into uniform, smaller sizes so they cook evenly. Whenever you’re working with dense vegetables like squash, those cuts should be smaller than quick-cooking ones like corn. One last tip to get that extra crispiness is to preheat the sheet pan itself in the oven before adding ingredients to it.

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Sheet Pan Scallops and Corn Supper

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• Author: Keith Recker

Print Recipe

Description

There’s nothing as blissful as an easy, one sheet pan dinner.

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Ingredients

Scale 1x2x3x

• 1 lb (approximately) fresh sea scallops
• 5 ears of corn, shucked, kernels removed from cob
• 4 jalapeños, tops, veins and seeds removed, diced
• 1 cup zucchini or summer squash (diced, remove seeds before chopping)
• 2 tsp cumin seeds (preferably black cumin, but regular cumin will be fine)
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp ground chile, mild
• 1/4 cup olive oil

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Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, combine all ingredients (except scallops). Stir til ingredients are evenly coated in oil and seasonings. Place on sheet pan and roast in oven for 25 minutes or until squash is tender.
3. Lay the scallops on top, one at a time, giving space and air to each. Return to oven for 10 min or until scallops are just barely done in the middle.
4. Eat while piping hot. Have a glass of prosecco alongside.

Recipe, Photography, and Styling by Keith Recker
Story by Jordan Snowden

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