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Scallops, with their sweet, buttery flavor, can easily stand alone with a simple season of salt and pepper. Serve it on top of a warm corn salad with pancetta for a perfect spring dish.
1 lb sea scallops, patted dry with tendons removed
2 tbsp olive oil
4 oz pancetta
4 ears of corn, cut off the cob
1 tbsp shallot, minced
1 tbsp unsalted butter
1 tsp honey
Juice of one lime
2 tbsp parsley, chopped
1 serrano pepper, diced
1 tsp chili powder
Salt and pepper to taste
Microgreens, garnish
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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Take 20% off your first order
Enter the code below at checkout to get 20% off your first order