Pan Seared Scallops and Corn Salad with Avocado Parsley Sauce

Pan seared scallops with Corn Salad and Avocado Sauce

Pan seared scallops with Corn Salad and Avocado Sauce

I know I posted a scallop recipe not to long ago so forgive me for posting another! I love how quick cooking they are and I think they always make a meal look and feel more elegant than it is.  This is not a very wintry meal but sometimes you want something light, especially after weeks of over indulgence over the holidays.  This is very light, very satisfying and takes less than 20 minutes to make. You’ll likely have leftover avocado sauce afterwards – you can use the remainder like a pesto!

Ingredients

For the Corn Salad
1 tbsp unrefined coconut oil
10 oz bag frozen Organic corn, defrosted
1/2 onion, diced
2 red bell peppers, roughly diced
3 small zucchini, sliced into 1/4 – 1/8 inch coins
1 tsp ground cumin
2 tsp fresh or 1 tsp dried thyme leaves
sea salt and pepper to taste

For the Scallops
1 tbsp unsalted butter or coconut oil
1 tbsp olive oil
8 sea scallops, trimmed, rinsed and patted dry with paper towels

For the Avocado Parsley Sauce
2 avocados, peeled and pits removed
1/2 organic bunch parsley (stems can be included)
1 tsp lemon zest
1 tbsp lemon juice
sea salt
2 tsp extra virgin olive oil
1/2 tsp dried or 2 tsp fresh chives
1 tsp dijon mustard

Directions

1. Make the Avocado Parsley Sauce by putting all ingredients in a food processor or blender and pulsing until it’s well blended. You may need to scrape down the sides once and blend again. Set aside while you make the rest of the meal.

Avocado Parsley sauce

Avocado Parsley sauce

2. Make the Corn Salad. Heat the Coconut Oil in a large saute pan over medium heat. When the pan is hot, add the onion, defrosted corn and bell peppers and cook for 3 – 4 minutes or just until the onions begin to soften.

Corn, Onion and bell peppers cooking coconut oil.

Corn, Onion and bell peppers cooking coconut oil.

3. While the vegetables are cooking, begin heating a cast iron skillet over medium heat. While it is heating, sprinkle your scallops* generously with sea salt and black pepper.

4. While the cast iron skillet heats, add the cumin, thyme, zucchini rounds, salt and pepper to the corn salad. Cook for just 2 minutes, stirring occasionally and then set aside while you finish the scallops.

Add the zucchini and spices to the corn salad and cook for just 2 minutes.

Add the zucchini and spices to the corn salad and cook for just 2 minutes.

5. When the cast iron pan is very hot, add 1/2 tbsp butter and 1/2 tbsp oil to the pan.  When the butter is melted, add the scallops, placing one of their flat round sides face down in the pan. Cook for 2-3 minutes, flip and cook for another 2-3 minutes. They should have a nice browning on the outside but still be tender on the inside. If they stick to the pan, they probably need another minutes on. Remove from heat before they get tough.

Sear the scallops for 2-3 minutes on each side.

Sear the scallops for 2-3 minutes on each side.

6. Serve the corn salad topped with the scallops and avocado parsley sauce on the side.

What’s your favorite way to serve scallops?

Makes 2 -3 servings.

*This recipe contains scallops that are not fully cooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 
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