5 from 15 votes
Seared Scallops on Warm Corn Salad
Seared scallops are served atop a warm corn salad featuring sautéed red bell pepper, scallions, shallots, jalapeño, and garlic. The scallops develop a golden brown crust while the corn salad provides a tender, flavorful base with a mix of sweetness, mild heat, and fresh herbs, garnished with cilantro for bright herbal notes.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
servings
Calories:
236 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 236
% 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.