Seared Scallops with Corn and Tomato Salad

Name: Seared Scallops with Corn and Tomato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 cups cherry tomatoes, halved; 2 cups fresh corn kernels (about 3 ears), cooked; ½ small red onion, finely diced; 1 avocado, diced; 2 tbsp fresh basil, chopped; 1 tbsp fresh parsley, chopped; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar or lemon juice; Salt and pepper, to taste; 1/3 cup feta cheese; Optional: jalapeno to garnish; 1.25 lb Wild Alaska Weathervane Scallops; 2 tbsp olive oil or butter; Salt and pepper, to taste; Lemon wedges (for serving)

Golden-seared wild Alaska Weathervane scallops sit over a colorful summer salad of corn, cherry tomatoes, avocado and feta. Fresh basil, parsley and lemon make the sweet scallops taste even brighter.

← Previous Recipe Next Recipe →

Shop the Seafood for This Recipe

Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.

Alaska Weathervane Scallops

1.25 lbs, 10-20 per pound

$62.00

Shop Now

Seared Scallops with Corn and Tomato Salad

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

American

Ingredients

blank

2 cups cherry tomatoes, halved
2 cups fresh corn kernels (about 3 ears), cooked
½ small red onion, finely diced
1 avocado, diced
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar or lemon juice
Salt and pepper, to taste
1/3 cup feta cheese
Optional: jalapeno to garnish

blank

1.25 lb Wild Alaska Weathervane Scallops
2 tbsp olive oil or butter
Salt and pepper, to taste
Lemon wedges (for serving)

Directions

blank

In a large bowl, combine cherry tomatoes, corn, red onion, avocado, basil, parsley and feta.
Drizzle with olive oil and red wine vinegar (or lemon juice), then season with salt and pepper. Toss gently and set aside.

blank

Pat scallops dry with paper towels (this ensures a golden sear).
Season both sides with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Place scallops in the skillet, making sure they aren’t touching.
Sear for 2 minutes per side, or until a golden crust forms and scallops are opaque in the center.
Spoon the corn and tomato salad onto plates.
Top with seared scallops and garnish with extra herbs, jalapeño if using, and lemon wedges.
Serve immediately.

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story