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Seared Scallops with Fresh Corn and Tomato Salad
Ingredients
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3 cups fresh or frozen corn
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1 small shallot, minced
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3 tablespoons red wine vinegar
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1 teaspoon dijon mustard
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1 teaspoon honey
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2 tablespoons olive oil
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salt and ground pepper
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1 pint grape tomatoes, halved
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3 green onions, thinly sliced
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1/3 cup basil, finely shredded
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1 1/2 large pounds scallops, mussel removed
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1 tablespoon avocado oil
Preparation
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In a medium saucepan, cook the corn until tender, about 5 minutes. Drain and cool.
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In a small bowl, whisk together shallot, vinegar, mustard and honey. Then add olive oil and whisk until emulsifed. Season with salt and ground pepper. Add cooled corn, tomatoes, green onion and basil. Taste for seasoning.
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Toss scallops with 1 tablespoon of avocado oil and season with salt and pepper. Heat a large skillet on high heat. Sear scallops 2-3 minutes per side until a nice dark brown crust forms. Sear scallops in batches. Do not overcrowd skillet.
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Distribute corn salad to four plates and top with seared scallops.
