{"id":39836,"date":"2022-07-01T17:22:54","date_gmt":"2022-07-01T17:22:54","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=39836"},"modified":"2022-07-01T17:22:54","modified_gmt":"2022-07-01T17:22:54","slug":"seared-sea-scallops","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2022\/07\/01\/seared-sea-scallops\/","title":{"rendered":"Seared Sea Scallops"},"content":{"rendered":"<h4 style=\"text-align: center;\">with Sweet Corn Salad &amp; Garden Salsa<\/h4>\n<h5 style=\"text-align: center;\">Yield: 4<\/h5>\n<h5 style=\"text-align: center;\">Lynda Balslev \/ Epoch Times<\/h5>\n<p>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.<br \/>\nActive Time: 30 minutes Total Time: 30 minutes<\/p>\n<p><strong>For the salsa<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup fresh Italian parsley <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup fresh cilantro leaves<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">jalape\u00f1o pepper, seeded, chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS fresh lime juice<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp salt, or more to taste <\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper to taste<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup olive oil<\/span><\/li>\n<\/ul>\n<p><strong>For the salad<\/strong><\/p>\n<ul>\n<li><span <span=\"\" class=\"id-ingredient-name\">Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">scallions, white and green parts, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">red bell pepper, seeded, diced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">jalape\u00f1o pepper, seeded, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup fresh Italian parsley leaves, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fresh lime juice<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt, or more to taste<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp freshly ground black pepper <\/span><\/li>\n<li><span class=\"id-ingredient-name\">Dash of hot sauce<\/span><\/li>\n<\/ul>\n<p><strong>For the scallops<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">16-20<\/span><span class=\"ingredient-name\">large (U\/15) sea scallops <\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<\/ul>\n<p>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.<\/p>\n<p>Combine all the salad ingredients in a bowl and stir to blend. Taste for seasoning.<\/p>\n<p>Thoroughly blot the scallops dry with paper towels. Season with salt and black pepper.<\/p>\n<p>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.<\/p>\n<p>Spoon the salad onto a serving plate. Arrange the scallops on the salad.<\/p>\n<p>Drizzle a little salsa over the scallops and the salad. Serve with the remaining salsa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Sweet Corn Salad &amp; 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2022\/07\/01\/seared-sea-scallops\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-39836","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=39836"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39836\/revisions"}],"predecessor-version":[{"id":39837,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/39836\/revisions\/39837"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=39836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=39836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=39836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}