Seared Scallops with Corn Relish
Ingredients
The scallops
-
10
oz.
sea scallops, patted dry
-
to taste
salt & pepper
-
1
tablespoon
grape seed oil
-
2
tablespoons
unsalted butter
The corn relish
-
3
ears
corn
-
½
cup
diced red pepper
-
2
strips
bacon, cooked and roughly chopped
-
1
cup
pea shoots
-
1
tablespoon
juice of lime
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for 3-4 minutes on each side until charred, then cut the kernels off and place them in a bowl.
- Add diced red pepper, chopped bacon, and pea shoots to the corn and toss together.
- Add lime juice and gently toss again.
- Pat the scallops dry and let them rest for 5 minutes.
- Season both sides of the scallops with salt and pepper.
- Heat a skillet over medium-high heat and add grape seed oil.
- Add the scallops to the hot pan and sear for 1½ minutes until lightly browned.
- Flip the scallops, remove the pan from heat, add butter, and return to heat.
- Sear the other side of the scallops for another 1½ minutes.
- Serve the scallops on a bed of corn relish.
Nutrition Facts (estimated)
Servings
4
Calories
289
Total fat
14g
Total carbohydrates
30g
Total protein
16g
Sodium
487mg
Cholesterol
46mg
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