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Dinner Tonight! | Quick Fix

Invite the Kernel for Scallop Salad

June 19, 2002|MARY ELLEN RAE | SPECIAL TO THE TIMES

It's hard to resist the first corn of the season. But after you've eaten a few ears, try using corn creatively. This dish combines fresh corn with bell pepper and green onion to make a bed for seared scallops.

Slicing the kernels from the cob is easy; place the stem end down on the counter or in a shallow bowl and with a sharp knife, cut down on the cob. The kernels may go flying, which is why a bowl helps contain them.

Scallops are quick to prepare and available year-round. Be sure to blot them dry before searing.

Place mats and napkins from Sur la Table stores.

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Seared Scallops and Fresh Corn Salad

Active Work and Total Preparation Time: 20 minutes

16 jumbo scallops, about 1 1/2 pounds

2 ears corn

1 tablespoon vegetable oil

1 red bell pepper, diced small

2 green onions, green parts only, thinly sliced

1/4 cup thinly sliced basil leaves

1/4 cup chopped cilantro

Salt

Freshly ground pepper

2 tablespoons butter, divided

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

1 head Bibb lettuce

1 avocado, diced

Place the scallops between paper towels to absorb any excess moisture and set aside.

Cut the kernels from the ears of corn. Heat the vegetable oil in a large skillet over medium heat. Add the corn, red pepper and green onions and cook until the corn is crisp tender, about 5 minutes. Place the corn mixture in a bowl and add the basil and cilantro and season with salt and pepper to taste.

Wipe out the same skillet, add 1 tablespoon of butter and heat over high heat. When the butter has melted and starts to foam, add half of the scallops, making sure not to crowd them in the pan. Sear until they're golden brown, 2 to 3 minutes. Turn the scallops over and cook until slightly firm, 1 to 2 minutes more. Remove and cook the remaining scallops in the remaining tablespoon of butter.

Place the vinegar, olive oil and salt and pepper to taste in a small bowl and whisk to combine.

Place 2 lettuce leaves on each plate to form a cup to hold the corn mixture. Spoon the corn mixture evenly into each. Place 1/4 of the scallops on each plate and drizzle the dressing over and around the scallops. Scatter the avocado on top.

4 servings. Each serving: 423 calories; 478 mg sodium; 58 mg cholesterol; 29 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 25 grams protein; 3.75 grams fiber.

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MENU

Seared Scallops and Fresh Corn Salad

Crusty French Bread

Shortbread Cookies

Ice Tea

STAPLES

Balsamic vinegar

Butter

Extra-virgin olive oil

Vegetable oil

SHOPPING LIST

Avocado

Basil

Bibb lettuce

Cilantro

Corn

French bread

Green onions

Red bell pepper

Scallops

Shortbread cookies

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GAME PLAN

20 minutes before: Dry scallops. Chop vegetables.

15 minutes before: Cook corn, red pepper and green onions. Wash lettuce.

10 minutes before: Make dressing. Cook scallops.

Just before serving: Assemble plates.

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