Recipe
Salad
Seared Responsible Choice Scallops with Corn Tomato Salad (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Scallops | ||
| 2 tsp. unsalted butter | ||
| 2 tsp. olive oil | ||
| 8 Responsible Choice sea scallops, small side muscle removed, patted dry | ||
| Kosher salt and freshly ground black pepper, to taste | ||
| Corn Tomato Salad | ||
| 4 ear(s) sweet corn, slightly charred on grill, cooled | ||
| 1 ½ c. halved cherry tomatoes | ||
| 1 avocado, peeled, pitted and small diced | ||
| 2 tbsp. thinly sliced red onion | ||
| 1 ½ tsp. fresh thyme leaves | ||
| 1 tbsp. garlic-flavored olive oil | ||
| Juice of 1 lemon | ||
| Kosher salt and freshly ground black pepper, to taste | ||
| 2 tbsp. balsamic glaze | ||
| 2 c. baby arugula |
Directions
- For the scallops, heat the butter and oil in a 12- to 14-inch sauté pan over high heat. Season the scallops with salt and pepper.
- Once the fat begins to smoke, gently place the scallops in the pan, making sure they are not touching each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
- For the Corn Tomato Salad, cut corn off the cob and place into a bowl.
- Stir in cherry tomatoes, avocado, red onion, thyme, olive oil and lemon juice. Season to taste with salt and pepper.
- To plate, streak balsamic glaze on the bottom of a serving platter. Top with baby arugula, corn salad and finish with the seared scallops.
- Serve immediately.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 10mg
- Sodium: 140mg
- Total Carbohydrates: 31g
- Protein: 9g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 40%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, May 14, 2016.