Description
These pan seared scallops turn out perfect every time—tender, caramelized and buttery! Serve with smoky corn relish for an easy elegant meal.
Ingredients
Scale
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
