Seared Scallops + Southwest Corn & Tomato Salad Recipe

Name: Seared Scallops + Southwest Corn & Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sea scallops fresh, U-10, cleaned and patted dry; 3 tablespoons olive oil; salt; 2 ears corn husked kernels removed by shearing them from the cob with a sharp knife; 2 cups grape tomatoes heirloom; 1/2 bunch scallions thinly sliced; 1 tablespoon fresh chives chopped; 1 tablespoon fresh oregano chopped; 2 tablespoons fresh cilantro chopped; 1 tablespoon white wine vinegar; 2 limes juiced; 1 teaspoon lime zest; 1/4 teaspoon ground cumin

Servings: persons

12 sea scallops fresh, U-10, cleaned and patted dry
3 tablespoons olive oil
salt
2 ears corn husked kernels removed by shearing them from the cob with a sharp knife
2 cups grape tomatoes heirloom
1/2 bunch scallions thinly sliced
1 tablespoon fresh chives chopped
1 tablespoon fresh oregano chopped
2 tablespoons fresh cilantro chopped
1 tablespoon white wine vinegar
2 limes juiced
1 teaspoon lime zest
1/4 teaspoon ground cumin

1
Remove the foot of the scallop and pat them dry using a paper towel or dish towel
2
Heat oil in a skillet over medium-high heat.
3
Season the scallops with salt and pepper.
4
Once the pan is hot, cook scallops for 1.5 minutes on the first side (creating a brown sear) then an additional 30 seconds on the second side.
5
For the salad: Combine 1 tablespoons of olive oil with the raw corn kernels, tomatoes, herbs, vinegar, lime juice, zest and cumin in a bowl. Season with salt and pepper and toss to combine. Set aside.
6
Serve the scallops topped with the salad.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 sea scallops fresh, U-10, cleaned and patted dry, 3 tablespoons olive oil, salt, 2 ears corn husked kernels removed by shearing them from the cob with a sharp knife, and more.

Yes, Seared Scallops + Southwest Corn & Tomato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Scallops + Southwest Corn & Tomato Salad

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