corn and red pepper salad with seared scallops

Healthy Corn and Red Pepper Salad with Seared Scallops

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!

In the middle of summer, when the temperature is too hot to handle, I am not in the mood for a heavy, hot meal! Salads are on heavy rotation here! Lots of salads! There are only so many tomato and lettuce-heavy salads a girl can eat, though, and that’s where salads like this come in! Different veggies but still light and refreshing!

With summer corn arriving in markets, fresh corn is beyond amazing right now! So sweet and flavourful and so I just had to make it into this salad today! Deelish! And topped with beautiful seared scallops? Perfection!

Did I mention this dish is also easy to make? Cause it is! I mean, who wants to be spending all their time in the kitchen when its so beautiful outside?!

How to make Healthy Corn and Red Pepper Salad with Seared Scallops

To make this salad, you will need:

For the salad:

  • 4 cups corn kernels, cooked
  • 1 red pepper, finely diced
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 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

To start, place all the salad ingredients into a bowl and toss together. That’s it! The salad portion is done!

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).

Spoon salad onto dishes and top with the seared scallops. Serve.

I hope you guys enjoy this summery salad! Bon appetit!

-Cathy

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Healthy Mexican Street Corn Pasta Salad
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Healthy Corn and Red Pepper Salad with Seared Scallops

Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • For the salad:
  • 4 cups corn kernels, cooked

  • 1 red pepper, finely diced

  • 1 1/2 tablespoons olive oil

  • 2 tablespoons melted butter

  • 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

  • Place all the salad ingredients into a bowl and toss together.
  • 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).
  • Spoon salad onto dishes and top with the seared scallops. Serve.
 

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