Seared Scallops and Corn Salad for One

If you’re looking for a delicious, gourmet meal that’s perfect for a solo dining experience, look no further than this Seared Scallops and Corn Salad recipe. It’s a delightful combination of sweet, charred corn, juicy tomatoes, and perfectly seared scallops. This recipe is quick and easy, yet it delivers restaurant-quality flavors right at home. Let’s dive into the details!

Ingredients:

• 🌽 2 ears fresh corn or 1 1/2 cups frozen corn kernels
• 🧈 3 tablespoons unsalted butter, divided
• 🌿 2 tablespoons olive oil, divided
• 🍏 1 tablespoon apple cider or rice vinegar
• 🧂 3/4 teaspoon kosher salt, divided
• 🍅 1/2 cup cherry or grape tomatoes
• 🌿 3 fresh basil leaves
• 🐚 4 to 5 sea scallops (4 to 4 1/2 ounces)
• 🌶️ 1/4 teaspoon freshly ground black pepper

Instructions:

1. Prepare the Corn:

• If using fresh corn, shuck 2 ears of corn and cut the kernels from the cobs. 🌽
• Melt 2 tablespoons of the unsalted butter in a 10-inch skillet over medium-high heat. 🧈
• Add the fresh corn kernels or 1 1/2 cups frozen corn kernels. Sauté, stirring occasionally, until the kernels begin to char, about 5 to 9 minutes. 🔥

2. Cool the Corn:

• Remove the pan from the heat and let the corn cool for at least 15 minutes. 🌬️

3. Make the Dressing:

• In a medium bowl, place 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of kosher salt. Whisk until combined. 🍶

4. Prepare the Tomatoes and Basil:

• Halve 1/2 cup cherry or grape tomatoes. 🍅
• Thinly slice 3 fresh basil leaves. 🌿
• Add both to the bowl of dressing. Add the cooled corn and toss until everything is coated in the dressing. 🌽

5. Transfer the Salad:

• Transfer the salad to a shallow bowl or a salad plate. 🍽️

6. Prepare the Scallops:

• Wipe out the skillet with a paper towel. 🧽
• Add the remaining 1 tablespoon olive oil and heat over medium-high heat until shimmering and a wisp of smoke appears. 🌫️
• Pat 4 to 5 sea scallops dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 🧂

7. Cook the Scallops:

• Add the scallops to the pan and cook undisturbed until the bottoms are dark golden brown, 2 to 3 minutes. 🐚
• Flip the scallops and cook undisturbed for 1 minute.
• Add the remaining 1 tablespoon unsalted butter to the skillet. Spoon the melted butter over the scallops as they cook for 1 minute more. 🧈

8. Serve:

• Serve the seared scallops alongside the corn salad. Enjoy your meal! 🌟

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Calories: Approx. 300 Kcal | Servings: 1 serving

This Seared Scallops and Corn Salad is not only delicious but also a quick and elegant meal option. Whether you’re looking to treat yourself to a special dinner or impress someone with your culinary skills, this recipe is sure to be a hit. Enjoy your cooking and bon appétit!

Seared Scallops and Corn Salad for One

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• Author: Dulcia
• Total Time: 20 minutes
• Yield: 1

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Ingredients

🌽 2 ears fresh corn or 1 1/2 cups frozen corn kernels
🧈 3 tablespoons unsalted butter, divided
🌿 2 tablespoons olive oil, divided
🍏 1 tablespoon apple cider or rice vinegar
🧂 3/4 teaspoon kosher salt, divided
🍅 1/2 cup cherry or grape tomatoes
🌿 3 fresh basil leaves
🐚 4 to 5 sea scallops (4 to 4 1/2 ounces)
🌶️ 1/4 teaspoon freshly ground black pepper

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Instructions

1️⃣ Prepare the Corn:

If using fresh corn, shuck 2 ears of corn and cut the kernels from the cobs. 🌽
Melt 2 tablespoons of the unsalted butter in a 10-inch skillet over medium-high heat. 🧈
Add the fresh corn kernels or 1 1/2 cups frozen corn kernels. Sauté, stirring occasionally, until the kernels begin to char, about 5 to 9 minutes. 🔥
2️⃣ Cool the Corn:

Remove the pan from the heat and let the corn cool for at least 15 minutes. 🌬️
3️⃣ Make the Dressing:

In a medium bowl, place 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of kosher salt. Whisk until combined. 🍶
4️⃣ Prepare the Tomatoes and Basil:

Halve 1/2 cup cherry or grape tomatoes. 🍅
Thinly slice 3 fresh basil leaves. 🌿
Add both to the bowl of dressing. Add the cooled corn and toss until everything is coated in the dressing. 🌽
5️⃣ Transfer the Salad:

Transfer the salad to a shallow bowl or a salad plate. 🍽️
6️⃣ Prepare the Scallops:

Wipe out the skillet with a paper towel. 🧽
Add the remaining 1 tablespoon olive oil and heat over medium-high heat until shimmering and a wisp of smoke appears. 🌫️
Pat 4 to 5 sea scallops dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 🧂
7️⃣ Cook the Scallops:

Add the scallops to the pan and cook undisturbed until the bottoms are dark golden brown, 2 to 3 minutes. 🐚
Flip the scallops and cook undisturbed for 1 minute.
Add the remaining 1 tablespoon unsalted butter to the skillet. Spoon the melted butter over the scallops as they cook for 1 minute more. 🧈
8️⃣ Serve

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 300 Kcal