Seared Scallops with Corn and Tomato Salad
Declan Chapin
A light yet satisfying dish featuring sweet summer produce and buttery scallops. Perfect for warm-weather dining or when you want an easy, elegant seafood meal.
Ingredients
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- 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
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1.25 lb large scallops (about 16-22)
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- Lemon wedges (for serving)
Directions
In a large bowl, combine cherry tomatoes, corn, red onion, avocado, basil, and parsley.
- Drizzle with olive oil and red wine vinegar (or lemon juice), then season with salt and pepper. Toss gently and set aside.
- 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 and lemon wedges.
- Serve immediately.
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