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!
680gscallopslarge size, patted dry (I used U15 count scallops)
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
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.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword fresh corn, frozen corn, red pepper, scallops, seared scallops
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