Seared Scallops on Warm Corn Salad
User Reviews
5
Seared Scallops on Warm Corn Salad
Description
This dish combines six large sea scallops, seasoned and pan-seared in butter to develop a crisp, golden exterior while keeping the center translucent and tender. Meanwhile, the warm corn salad is prepared by cooking diced red bell pepper, scallions, shallot, jalapeño, and garlic in oil with salt until softened but still maintaining some texture. Fresh corn kernels are then added and warmed through.
The resulting meal balances the rich, buttery scallops with a bright, mildly spicy and aromatic corn salad that complements the seafood. A garnish of fresh cilantro and additional scallions adds herbal freshness to the warm dish.
This preparation is suitable for a refined appetizer or light main course with a focus on clean flavors and contrasting textures. Optional substitutions include using oil instead of butter to keep the dish dairy-free. Careful timing ensures scallops are not overcooked, preserving a tender bite.
Ingredients
- 1 Tablespoon cooking oil of choice
- 1 red bell pepper diced
- 4 scallions white and light green parts, chopped
- 1 shallot diced, small bulb
- 1/2 /2 jalapeño finely diced, optional to remove the seeds
- 3 garlic finely chopped, cloves
- 3 corn on the cob kerneled, ears
- 2 Tablespoon butter unsalted
- 6 sea scallops large
- salt to taste
- black 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 and heat 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 scallops around as they start cooking - let them develop the golden brown crust. Flip when they're ready (they should easily come up) and cook again on the other flat side - you want 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
- To make this dish dairy-free, substitute the butter with a cooking oil such as olive or coconut oil.
- When cooking scallops, avoid moving them once they are in the pan to develop an even, golden crust.
- Adjust the amount of jalapeño according to heat preference and remove seeds to reduce spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 187mg | 8% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2496IU | 50% |
| Vitamin C | 87mg | 97% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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