Seared Responsible Choice Scallops with Corn Tomato Salad (Get Cooking)

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Salad
Seared Responsible Choice Scallops with Corn Tomato Salad (Get Cooking)

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Scallops
    2 tsp.unsalted butter
    2 tsp.olive oil
    8Responsible 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
    1avocado, 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

    1. 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.
    2. 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.
    3. For the Corn Tomato Salad, cut corn off the cob and place into a bowl.
    4. Stir in cherry tomatoes, avocado, red onion, thyme, olive oil and lemon juice. Season to taste with salt and pepper.
    5. To plate, streak balsamic glaze on the bottom of a serving platter. Top with baby arugula, corn salad and finish with the seared scallops.
    6. 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.