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Chefs at Home: Dayboat Scallops with Calabacitas

  • Chef Ian Maschal
  • 2 min read

By Chef Ian Maschal of Ivory Pearl Bar in Brookline

Perfectly seared scallops are the key to this dish, and here Chef Ian walks you through the process — with video! 

Serves 2



1 pound cooked corn kernels (fresh, canned, or frozen all work)

1 white onion, diced 

5 slices of bacon, diced 

1 tablespoon canola oil

3 zucchini

1 tablespoon unsalted butter

1 clove garlic, crushed

Kosher salt, to taste

Freshly ground black pepper,

Green chili (optional)

For the scallops:

Canola oil

4-5 large scallops, abductor muscle removed

Kosher salt, to taste



For the calabacitas:

Drain corn from the can and set aside. 

Cook onion and bacon over medium heat in canola oil. Render and carmelize bacon and onion until lightly browned. While this is cooking, dice zucchini.

Remove onion and bacon from the pan, and reserve as much of the bacon and onion oil as possible. Once the oil in the pan is hot again, add the diced zucchini and cook until browned. Remove pan from the heat and add bacon, onion, and corn to the pan and mix. Season with salt, pepper, and any spices you may have. We added a spicy green chili to ours. 

For the scallops:

Remove feet. Pat scallops dry with a clean paper towel. 

Season all sides of scallop with salt. 

Heat a steel or cast iron pan over medium high heat for 1-2 minutes. Then add 1 tablespoon neutral oil and 4-5 scallops. 

Sear one side of the scallops hard over medium-high heat. After 2 mins, remove from heat. Rest for 15/30 seconds and flip scallops. 

Add one tablespoon of butter and a clove of garlic and baste scallops. Remove from the pan after 30-45 second of basting. 

Scallops will be medium rare. Baste longer and add back to low heat to cook more. 

Serve over calabacitas.

Recipes, photos and video by Ian Maschal, Executive Chef of Ivory Pearl Bar in Brookline.

On Instagram, follow Chef Ian and Ivory Pearl Bar

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