Pan-Seared Scallops

Pan-Seared Scallops ~with Summer Corn Salad

Serves 4

Ingredients:

1 lb scallops, feet removed

¼ teaspoon salt

Pinch of black pepper

1 Tablespoon unsalted butter

1 Tablespoon cooking oil (avocado oil, canola oil, grapeseed oil, or extra virgin olive oil)*

*I used extra virgin olive oil in the video demo

Spice-Blend for Spice Crusted Pan-Seared Scallops

1 Tablespoon ground coriander

1 Tablespoon ground cumin

¼ teaspoon salt

Mix coriander, cumin, and salt together.

Directions:

Season the scallops with salt and pepper on both sides. (or gently coat in spice blend)

Add oil to a large (12-14”) non-stick pan and turn heat to medium-high.

When oil is hot and starts to shimmer, carefully add scallops to the pan. Leave enough space (about ½ inch) between each scallop to prevent us overcrowding the pan. (They should not be touching at all.)

Sear until browned around the edges, about 2 minutes. Using tongs, flip each scallop and sear for another 30-60 seconds. (Scallops are cooked when there is about ¼-inch sear on each side and translucent in the center.)

Summer Corn Salad (for 4 servings):

1/4 Tablespoons avocado oil or extra virgin olive oil

6 cups corn kernels (corn from 8 ears)

2 cup sugar snap peas, string and end removed, sliced on a bias into ½” pieces, blanched*

1 cup diced red bell pepper

1 teaspoon salt

¼ cup fresh torn basil

Juice from 2 limes

Directions:

Add oil to large skillet and heat to medium-high.

When oil starts to shimmer, add the corn. Saute for 5-7 minutes, stirring occasionally to prevent corn from sticking. Corn should start to brown but not blacken.

After 5-7 minutes when corn starts to brown, add the blanched sugar snap peas, diced bell peppers, and sea salt. Cook for about 1 minute to warm through.

Remove from heat and toss with torn basil and fresh lime juice.

*To blanch sugar snap peas, cook them in rapidly boiling salted water for 1-2 minutes just until tender but still crisp. Transfer to bowl of ice water to stop the cooking process.

Plating:

¼ lb Pan-Seared Scallops (about 3-5 scallops per person depending on size)

1 cup Summer Corn Salad

Garnish: Fresh Basil

Cooking Tips:

Scallops come with small tough adductor muscle that needs to be removed, often called the “feet”.

These dayboat scallops are pure and do not contain any additives, so may not even need to be patted dry.

You will see some recipes call for salting scallops in advance to help draw out excess moisture, or dusting with flour - this is not necessary with these because they don’t have any excess moisture and sear beautifully on their own.

Don’t overcrowd the pan, otherwise will steam and not brown properly; You may need to cook this in multiple batches depending on size of your pan.

Nutrition Tips:

Excellent source of lean protein, low in saturated fat, low in mercury

Contain a wide range of vitamins and minerals. Scallops are an excellent source of selenium and Vitamin B12 and one of the richest food source of choline (good for brain health)

Also contain iron, zinc, magnesium and potassium

Some omega-3 fatty acids (200 mg per 3.5 oz)