This recipe is liked by 1 person(s). |
Seared scallops with farmers market salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
2 cups | chopped tomato |
1 cup | chopped fresh basil |
1 tbsp | canola oil |
1 1/2 pounds | sea scallops |
2 cups | fresh corn kernels, ( about 3 ears) |
Combine tomato basil, 1/4 tsp kosher salt and 1/8 tsp black pepper, toss gently.
Heat a large cast iron skillet over high heat. Add oil to pan swirling to coat. Pat scallops dry with paper towels, sprinkle with 1/2 tsp kosher salt 1/8 tsp black pepper. Add scallops to pan, cook 2 minutes or until browned. Turn scallops, cook 2 minutes or until done. Remove scallops, from pan keep warm. Coat pan with cooking spray. Add corn to pan sauté 2 minutes or until lightly browned. Add to tomato mixture, toss gently. Serve salad with scallops.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.