Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon oil of choice
  • 1 red bell pepper (diced)
  • 4 scallions (white and light green parts, chopped)
  • 1 small shallot bulb (diced)
  • 1/2 jalapeno (finely diced, optional to remove the seeds)
  • 3 garlic cloves (finely chopped)
  • 3 corn on the cob ears (kerneled)
  • 2 Tablespoon unsalted butter
  • 6 large sea scallops
  • Salt and pepper (to taste)
  • Cilantro (for garnish)

Instruction

  • 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.