Summer Scallops and Corn Sheet Pan Supper

Summer Scallops and Corn Sheet Pan Supper means, Farmstand corn. A quick trip to the fishmonger. Fresh 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. Enjoy!

Summer Scallops and Corn Sheet Pan Supper Recipe


1 pound (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


  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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