Ingredients
Equipment
Method
Step 1: Prep the Oven & Pan
- First, preheat your oven to 350 degrees F (175 C). For an extra crispy texture and faster caramelization on your vegetables, preheat your sheet pan in the oven for about 5-10 minutes while preparing the ingredients. This hot surface immediately starts to sear the vegetables when they hit the pan.
Step 2: Prepare Vegetables
- In a large mixing bowl, combine the shucked corn kernels, diced jalapeños, and diced zucchini or summer squash. Add the cumin seeds, salt, black pepper, mild ground chile, and olive oil. Toss everything together until all the vegetables are evenly coated in the oil and seasonings. Make sure your vegetables are diced into uniform, smaller sizes so they cook at a similar rate.
Step 3: First Roast
- Carefully remove the preheated sheet pan from the oven (use oven mitts!). Spread the seasoned vegetables evenly across the hot sheet pan in a single layer. It is crucial not to overcrowd the pan; this ensures the vegetables roast and caramelize beautifully instead of steaming and becoming soggy. Return the pan to the oven and roast for 25 minutes, or until the squash is tender and the corn begins to caramelize and get a little color.
Step 4: Add Scallops
- Remove the sheet pan from the oven. Gently arrange the fresh sea scallops on top of the roasted vegetables. Give each scallop a little space and air around it so it can properly cook. Return the pan to the oven for another 10 minutes, or until the scallops are just barely done in the middle and opaque throughout.
Step 5: The Unique Twist Finish
- As soon as you pull the sheet pan from the oven, immediately dollop or spread your prepared chili-lime compound butter over the hot scallops and corn. Watch as the residual heat instantly melts the butter into a glossy, fragrant sauce that coats every delicious morsel.
Step 6: Serve Immediately
- This dish is best enjoyed piping hot, right when the flavors are at their peak and the textures are perfect. Serve it up and savor every bite!
Nutrition
Notes
To prepare the chili-lime compound butter: Combine 1/2 cup softened unsalted butter with the zest of one lime, 1-2 tbsp finely minced fresh cilantro, and a pinch of ground chili powder. Mix until well combined. Nutrition information is estimated based on common ingredients and serving sizes and may vary.