This simple, healthy corn and red pepper salad is incredibly easy to make and makes a nice fresh bed for perfectly seared scallops! The final dish is an impressive salad to serve and a very healthy dish!
Ingredients
For the salad:
4 cups corn kernels, cooked
1 red pepper, finely diced
3 tablespoons olive oil
1 tablespoon apple cider vinegar
3 basil leaves, chopped finely
salt and pepper
For the seared scallops:
680g large scallops, patted dry (I used U15 count scallops)
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
Directions
1. Place all the salad ingredients into a bowl and toss together.
2. For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in 3-4 batches so as not to overcrowd the pan. In a frying pan, heat 1 teaspoon of butter and 1 teaspoon of oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops).
3. Spoon salad onto dishes and top with the seared scallops. Serve.
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