From above, a wide white platter shows a swoosh of pale green herbed buttermilk topped with golden-brown scallops, halved crispy new potatoes, charred corn kernels, pink radish slices, fresh dill fronds, chive batons, and lemon zest scattered for a bright, polished finish.

Seared Scallops with Crispy New Potatoes, Charred Corn & Herbed Buttermilk

Category Main Course
Prep 20 minutes
Cook 30 minutes
Style American
Technique Roasting
Diet Friendly Pescatarian

Daily Recipe: May 31, 2026

This seafood main feels like late spring on a plate: buttery roasted new potatoes, sweet seared scallops, and charred corn layered with a tangy buttermilk-herb dressing and quick-pickled radishes. It leans American in spirit but avoids the usual heavy steakhouse or boil approach, giving you something fresh, elegant, and deeply flavorful with beautiful color and texture contrast.

Ingredients (for 4)

Preparation

  1. Step 1 - 🔥🥔🍽️
    Heat the oven to 425°F. Toss the new potatoes with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread them cut side down on a sheet pan and roast for 22 to 28 minutes, turning once, until crisp and deeply golden.
  2. Step 2 - 🌸🥣✨
    Toss the thinly sliced radishes with the apple cider vinegar, honey, and a small pinch of salt. Let them sit while the other ingredients cook so they soften slightly and become tangy.
  3. Step 3 - 🥛🌿🍋
    Whisk together the buttermilk, sour cream, Dijon mustard, half the lemon zest, 1 tablespoon lemon juice, chopped dill, chopped chives, parsley, capers, and a small pinch of salt and black pepper. Taste and adjust so the dressing is bright and well-seasoned, then chill until ready to use.
  4. Step 4 - 🌽🔥🥄
    Heat a dry skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring now and then, for 4 to 5 minutes until lightly charred. Transfer to a bowl and toss with 1 tablespoon extra-virgin olive oil, half the Aleppo pepper, and a pinch of salt.
  5. Step 5 - 🦪🧂🌶️
    Pat the sea scallops dry again with paper towels. Season both sides with the remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the remaining Aleppo pepper.
  6. Step 6 - 🍳🦪🔥
    Heat a large heavy skillet over medium-high heat until very hot. Add the neutral oil and 1 tablespoon unsalted butter. When the butter foams, place the scallops in a single layer without crowding and sear for 1 1/2 to 2 minutes, until a deep golden crust forms.
  7. Step 7 - 🧈🍋👌
    Flip the scallops, add the remaining 2 tablespoons unsalted butter, and cook for 1 to 2 minutes more, basting lightly, until just cooked through and still tender. Finish with a small squeeze of the remaining lemon juice.
  8. Step 8 - 🎨🥔🦪
    Spoon the herbed buttermilk dressing onto a serving platter or plates. Arrange the roasted potatoes and scallops on top, then scatter over the charred corn and quick-pickled radishes.
  9. Step 9 - 🌿🍋✨
    Top with extra dill fronds, extra chives, the remaining lemon zest, and a drizzle of the remaining extra-virgin olive oil. Add more black pepper or salt to taste if you like, then serve right away.

Additional

If scallops are unavailable, large shrimp work beautifully here and cook even faster. For extra drama in photos, plate on a white or pale stoneware dish and leave some negative space around the swoosh of dressing. Kids can help whisk the sauce and scatter the garnishes. The contrast of warm seafood, cool tangy sauce, and crisp spring vegetables is what makes this dish feel special.