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Healthy Corn and Red Pepper Salad with Seared Scallops on a white plate set on a blue napkin.

Healthy Corn and Red Pepper Salad with Seared Scallops

Herbs and Flour
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Salad
Cuisine American
Servings 4 servings
Calories 410 kcal


For the salad:

  • 4 cups corn kernels cooked
  • 1 red pepper finely diced
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons butter melted
  • 1 tablespoon apple cider vinegar
  • 3 basil leaves chopped finely
  • salt and pepper

For the seared scallops:

  • 680 g scallops large 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.


Calories: 410kcalCarbohydrates: 36gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 63mgSodium: 1048mgPotassium: 644mgFiber: 4gSugar: 6gVitamin A: 1289IUVitamin C: 41mgCalcium: 22mgIron: 2mg
Keyword fresh corn, frozen corn, red pepper, scallops, seared scallops
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