Seared Scallops with Creamy Chimichurri
plus Feta Corn Salad & Sweet Potato Mash
- Milk
- Shellfish
Sweet, tender scallops get a Southwest-inspired spin in this elegant and festive meal. You’ll pair seared scallops with a corn and bell pepper salad that’s bursting with tangy pickled onions and salty feta. It's all dressed up with a drizzle of creamy, herbaceous chimichurri and a side of mashed sweet potatoes that tie the whole dish together.
Ingredients
1 unit
Corn
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
½ unit
Onion
2 unit
Sweet Potato
8 ounce
Scallops
(Contains: Shellfish)
1 unit
Lime
1 unit
Bell Pepper
2 ounce
Chimichurri
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.
Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot and cover to keep warm until ready to mash in Step 5.
While sweet potatoes cook, halve, peel, and finely dice half the onion (whole onion for 4 servings). Quarter lime. Drain and rinse corn. Halve, core, and finely dice bell pepper.
In a medium bowl, combine onion, juice from half the lime, a pinch of sugar (big pinch for 4), and a pinch of salt.
Heat a drizzle of oil in a large pan over high heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!)
Turn off heat; transfer corn to bowl with pickled onion. Wipe out pan.
Add bell pepper, feta, a large drizzle of olive oil, salt, and pepper to bowl. Stir to combine. Refrigerate until ready to serve.
Pat scallops* dry with paper towels; season all over with salt and pepper.
Heat a large drizzle of oil in pan used for corn over medium-high heat. Add scallops in a single layer; cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer to a plate. Cover with foil to keep warm.
To pot with drained sweet potatoes, add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed. Season with salt and pepper. Cover until ready to serve.
In a small bowl, combine chimichurri and remaining sour cream.
Divide corn salad and sweet potato mash between plates in separate sections. Top corn salad with scallops; drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique flavor combinations, calling it "restaurant quality" with a delicious mix of tastes 🎉.
- Ease of prep: Several found it surprisingly easy to make, with clear instructions for perfectly cooked scallops.
- Suggestions: Consider sautéing onions lightly with corn; some found raw onions overpowering in the salad.
- Portions: A few wished for more scallops and corn; doubling the creamy chimichurri sauce was popular.
- Pairings: Some felt sweet potatoes clashed; try rice or couscous instead for a more cohesive meal.
Reviews from our home cooks
One of my favorites! The mix of the different flavors from the roasted corn salsa with feta and the sweetness from the mashed sweet potatoes with the seared scallops was amazing! Would definitely get this one again!
The flavors were great, and I actually cooked the scallops perfectly. Great directions. We would've enjoyed 2 containers of corn. Luckily, we had a frozen corn on the cob. I was skeptical of the cold salad, but it worked perfectly.
This was delicious, everything went well together, the only thing I was missing was a glass of wine.. I would definitely get this again, It reminded me of a fine dining restaurant meal.
Yes, the onions in the corn salad were too strong/became overpowering. I would lightly sauté them when charring the corn and then the corn salad would taste more balanced. Otherwise everything was delicious. Looking forward to when it's offered again.
The corn salad was all wrong. Not enough corn, too much red pepper, too much feta. I did half the pepper (and cooked it with the corn), half the feta, and added a whole can of corn from my own pantry. Made it so much better.
Wasn't sure how this would turn out but the main of scallops and corn salald tasted like a really nice ceviche and the mash somehow tasted really good with all of it.
Was a little labor intensive cutting the sweet potato but I threw it in the microwave and it was much easier to peel it and cut it up into diced potato's
I like the flavor combinations. The dish was novel and tasty. I think I would add a touch of garlic next time.
Excellent! The corn/onion/pepper salad was really different and I wasn't sure we would like it, but it was great 👍
Amazing!! None of this goes together in the traditional sense but it somehow worked. This is delicious.
