Ingredients
Scale
- 10 oz. sea scallops, patted dry
- salt & pepper to season
- 1 tablespoon grape seed oil
- 2 tablespoons unsalted butter
- 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
- Preheat the grill to medium-high heat for the corn relish.
- Grill the corn for 3-4 minutes on each side until char marks appear. Remove from the grill and cut the kernels off the cob into a medium bowl.
- Add diced red pepper, cooked bacon, and pea shoots to the bowl with the corn. Gently mix in lime juice and toss again.
- Pat the scallops dry with a kitchen towel and let them rest for 5 minutes to remove excess liquid.
- Season each side of the scallops with salt and pepper.
- Heat a large skillet over medium-high heat until hot.
- Add grape seed oil to the pan, then gently place the seasoned scallops in the pan without overcrowding them.
- Sear the scallops for 1 1/2 minutes until lightly browned around the edges.
- Carefully flip the scallops over. Remove the pan from heat and add butter; then return to heat.
- Sear the scallops for another 1 1/2 minutes on this side.
- Serve the scallops over a bed of the corn relish.
Notes
Ensure the skillet is hot before adding the scallops for a perfect sear.
Do not overcrowd the scallops in the pan, as this can affect cooking and browning.
Letting the scallops dry completely helps achieve a nice crust.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.