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Seared Scallops with Farmers Market Salad


Serving size 1 cup salad and 3 scallops
cal 251
fat 5.7g
protein 31.6mg
carbs 19.4g
fiber 33g
chol 56mg
iron 14mg
sodium 641mg
calc 70mg

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  • 2 cups chopped tomato (about 1lb. I recommend Romas
  • 1 cup chopped fresh basil
  • 1 tbs canola or EVOO
  • 1 1/2 lbs sea scallops
  • 2 cups fresh corn kernels (about 3 ears) Can use canned if needed.
  • Kosher or Sea Salt
  • Freshly Ground black pepper


Servings 4


Step 1

1. Combine tomato, basil, 1/4 tsp salt. 1/8 tsp pepper, toss gently.

2. Heat a large cast iron or heavy skillet over high heat. (non-stick pans will not work well with high heat searing). Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 tsp salt and 1/8 tsp pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 min or until done. Remove scallops from pan and keep warm.

3. Coat pan with cooking spray. Add corn to pan; saute 2 min or until lightly browned. Add to tomato mixture; toss gently.

4. Serve salad with scallops


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