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Seared Scallops with Warm Corn Salad

By Sweet July

This seared scallops dish combines the best of fancy and no-frills. 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 pancett.

This seared scallops dish combines the best of fancy and no-frills.

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.

Watch the dish →

Ingredients

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

Instructions

step 1

Wipe any excess moisture with a paper towel, then season the scallops with salt and pepper on both sides.

step 2

Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2 minutes on each side until browned and opaque. Transfer to a plate and set aside.

step 3

Meanwhile, heat skillet over medium-high heat. Cook chopped pancetta until browned and crispy. Add shallot and corn and cook for 2 minutes more. Add honey, lime juice, serrano pepper and chili powder, and season to taste with salt and black pepper. Remove from heat.

step 4

Serve scallops over warm corn salad immediately and enjoy. Garnish with microgreens or herbs like parsley or cilantro.

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SWEET JULY

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Estd. 2019

info@sweetjuly.com
Oakland, CA

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Seared Scallops with Warm Corn Salad

This seared scallops dish combines the best of fancy and no-frills.

Ingredients