Seared Scallops with Corn Relish an easy light recipe that screams summer!
Seared Scallops with Corn Relish filled with pea sprouts, bacon and red pepper. An easy light recipe that screams summer with an easy “how to” to ensure you get perfectly seared scallops every time.
Ok, guys. This is a first for me.
I absolutely LOVE sea scallops but I have never made them.
I’m pretty sure as cooks or learning cooks. We all have that one ingredients that kinda petrifies us to cook. For the longest time it was lobster for me. But in the fall I conquered that, although, truth be told, it was just the tails not the full lobster.
There is just something about looking an animal in the eye and have it move it’s pinchers that freaks me out. But alas, I still cooked the lobster tails and they came out awesome!
The next ingredient that was on my “hit list” to conquer were sea scallops.
While these babies are delicious they can go wrong quickly! If you overcook them they turn into rubber.
And believe me, no body wants to eat an overcook rubbery scallop.
But if done right, they are incredible. In my opinion, the star of the sea!
Ok, so what’s the trick to making the perfect scallop?
- Making sure you have FRESH scallops. If they smell like fish, they are bad. So don’t be shy… get up close and personal to that scallop before you buy it. Meaning, as the fish monger at your grocery store if you can smell it. 🙂
- Pat the scallops dry before you cook them. I patted them with a kitchen towel and then let them rest for a couple minutes. You want all the liquid out of those scallops before you cook them.
- A screaming hot pan! If you need to, splash the pan with a drop of water. If the water sizzles up you know you’re good to go. Put those scallops in and let them sear!
- Butter!!! Butter makes everything better and adding butter to the pan after you flip the scallops totally takes these babies over the top. Just make sure that you pull the pan off the heat, add the butter, and then place it back on the heat. This ensures you don’t have burnt butter.
Ok, now that you know all the tricks. Let’s get to conquering those fears. This dish is light, refreshing, easy to make and has beautifully woven flavors that will make your taste buds scream.
My 6 year old son ate this plate up! Including the pea sprouts, which was a total surprise to me!
This 30 Minute Seared Scallop recipe is perfect for the summer and you’ll love the bed of corn relish it’s served on. (ps. there’s bacon in it) Holla!
Bon Appetit friends.
Seared Scallops with Corn Relish
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Description
Seared Scallops with Corn Relish filled with pea sprouts, bacon and red pepper. An easy light recipe that screams summer with an easy “how to” to ensure you get perfectly seared scallops every time.
Ingredients
Scallops:
- 10 oz. sea scallops, patted dry
- salt & pepper to season
- 1 tablespoon grape seed oil
- 2 tablespoons unsalted butter
Corn Relish:
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 3 oz. scallop + 1 cup relish
- Calories: 289
- Sugar: 8 g
- Sodium: 487 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 46 mg
Filed Under:
Want More Summer Seafood Recipes?
Grilled Snapper with Charred Tomato Relish
Pineapple Chipotle Salmon Tostadas
