SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH
Steps:
- Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
- Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
- Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
- Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
- Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
- Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.
GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
- Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES
The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
- Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
- Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams
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