with Sweet Corn Salad & Garden Salsa

Yield: 4

Lynda Balslev / Epoch Times

Scallops are easy to prepare in a pan. You can serve them with sauces and accompaniments, add them to pasta and rice, or simply enjoy them on their own. Their natural sweetness is complemented by bright citrus and crisp, sweet vegetables, such as corn and bell peppers, which make them a delightful summer meal.
Active Time: 30 minutes Total Time: 30 minutes

For the salsa

• 1cup fresh Italian parsley
• ½cup fresh cilantro leaves
• ½jalapeño pepper, seeded, chopped
• 2TBS fresh lime juice
• ¼tsp salt, or more to taste
• freshly ground black pepper to taste
• ¼cup olive oil

For the salad

• Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)
• 2scallions, white and green parts, thinly sliced
• 1red bell pepper, seeded, diced
• ½jalapeño pepper, seeded, finely chopped
• ¼cup fresh Italian parsley leaves, chopped
• 1TBS olive oil
• 1TBS fresh lime juice
• ½tsp salt, or more to taste
• ¼tsp freshly ground black pepper
• Dash of hot sauce

For the scallops

• 16-20large (U/15) sea scallops
• salt and freshly ground black pepper
• 2TBS olive oil

Combine all the salsa ingredients except the oil in a food processor and pulse to chop. Add half the oil and process to blend. Add the remaining oil 1 TBS at a time until you achieve salsa consistency. Taste for seasoning. Transfer to a bowl and set aside.

Combine all the salad ingredients in a bowl and stir to blend. Taste for seasoning.

Thoroughly blot the scallops dry with paper towels. Season with salt and black pepper.

Heat a large (preferably cast-iron) skillet over medium-high heat. Add the oil, and when it begins to shimmer, arrange the scallops in the skillet without overcrowding. Sear until a golden-crust forms around the base and the scallops release easily with a spatula, about 4 minutes. Flip the scallops and continue to cook until golden-brown and cooked through the centers, about 3 minutes more, depending on the size of the scallops. Transfer to a plate.

Spoon the salad onto a serving plate. Arrange the scallops on the salad.

Drizzle a little salsa over the scallops and the salad. Serve with the remaining salsa.