Description
A delicious corn salad topped with seared scallops, flavored with fresh vegetables and herbs.
Ingredients
Scale
- 1 Tablespoon oil of choice
- 1 red bell pepper (diced)
- 4 scallions (white and light green parts, chopped)
- 1 small shallot bulb (diced)
- 1/2 jalapeno (finely diced, optional to remove the seeds)
- 3 garlic cloves (finely chopped)
- 3 corn on the cob ears (kerneled)
- 2 Tablespoon unsalted butter
- 6 large sea scallops
- Salt and pepper (to taste)
- Cilantro (for garnish)
Instructions
- Heat oil in a skillet over medium heat. Add red bell pepper, scallions, shallot, jalapeno, and garlic. Add a generous pinch of salt and cook for 3-4 minutes until slightly tender.
- Add corn and cook for an additional 2 minutes until warmed through, taste testing for salt level.
- Meanwhile, pat scallops dry and salt and pepper both sides while heating butter in a skillet over medium-high heat.
- Once melted and hot, add scallops with one flat side down, and cook for 1-2 minutes. Don’t move the scallops around as they start cooking – let them develop a golden brown crust.
- Flip when they’re ready (they should easily come up) and cook again on the other flat side until you achieve a golden crust and translucent center. Be careful not to overcook.
- Assemble corn salad on a plate and add scallops on top. Garnish generously with freshly chopped cilantro and additional scallions as desired.
Notes
- Ensure the scallops are patted dry for the best sear.
- Adjust spice levels by removing jalapeno seeds.
- Fresh herbs can enhance flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg