Seared Scallops W Grilled Corn Scallion Salad
Elevate your seafood game with this vibrant recipe for Seared Scallops with Grilled Corn Scallion Salad. Perfectly golden scallops are seared to tender perfection, then paired with a smoky, charred salad featuring sweet corn, grilled scallions, and juicy cherry tomatoes. A zesty lime-cilantro dressing adds a refreshing brightness, while a touch of garlic completes the flavor profile. With just 35 minutes from start to finish, this dish is ideal for summer gatherings or an elegant weeknight dinner. Serve it as a light yet satisfying centerpiece, full of fresh, seasonal ingredients and bursting with texture and color. Packed with flavor and wholesome goodness, this recipe is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 12 large Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 ears Corn on the cob
- 6 stalks Scallions (green onions)
- 1 cup Cherry tomatoes
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro (fresh, chopped)
- 1 clove Garlic (minced)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is shimmering hot, place the scallops in the skillet, flat side down, and sear undisturbed for 2-3 minutes until golden brown. Flip the scallops and sear for another 2 minutes. Remove from the skillet and set aside on a plate.
In the same skillet, add the butter and allow it to melt, then spoon it over the scallops to enhance their flavor.
While the scallops cook, preheat a grill or grill pan over medium heat. Brush the ears of corn and scallions with 1 tablespoon of olive oil, and grill them until charred in spots, about 6-8 minutes for corn and 3-4 minutes for scallions. Set aside to cool slightly.
Using a sharp knife, cut the kernels off the cobs into a large bowl. Chop the grilled scallions into small pieces and add them to the bowl with the corn.
Slice the cherry tomatoes in half and add them to the corn mixture. Stir in fresh lime juice, cilantro, minced garlic, and a pinch of salt and pepper to make the salad.
Plate the grilled corn scallion salad on serving dishes and top with the seared scallops.
Serve immediately and enjoy this light, fresh, and flavorful dish!
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 23.3 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
