Ingredients

The following ingredients have 4 Servings
  • 10 oz. sea scallops, patted dry
  • salt & pepper to season
  • 1 tablespoon grape seed oil
  • 2 tablespoons unsalted butter
  • 3 ears of corn
  • 1/2 cup diced red pepper
  • 2 strips of bacon, cooked and roughly chopped
  • 1 cup pea shoots
  • juice of lime (about 1 tablespoon)

Instruction

  • For the corn relish: preheat grill to medium high heat.
  • Place the corn on the grill and grill each side for 3-4 minute until there are char marks. Remove from grill. Cut the corn kernels off the cob and place in a medium bowl.
  • To the bowl with corn, add diced red pepper, cooked bacon, and pea shoots. Toss everything together. Add lime juice and gently toss again.
  • For the scallops: pat the scallops dry using a kitchen towel. Let the scallops rest on a kitchen towel for 5 minutes. (to make sure all the liquid is out)
  • Salt and pepper each side of the scallop.
  • Bring a large skillet to medium high heat. (Make sure it’s hot)
  • Add grape seed oil pan, once it is hot gently add the seasoned scallops to the pan. Making sure they are not touching each other.
  • Let them sear for 1 1/2 minutes, so they are lightly browned around the rim of the scallop.
  • Gently flip the scallops over. Remove the pan from the heat. Add the butter and put the pan back over the heat.
  • Sear scallops on the other side for another 1 1/2 minutes.
  • Remove and serve scallops on a bed of the corn relish.