There’s something about summertime that makes me want to add as many veggies as humanly possible to every meal. That was pretty much the basis of this recipe. I’ve always loved the combination of scallops and corn, and I decided to take it a step further for this recipe and load up on the veggies by adding some fresh cherry tomatoes and crunchy green pepper. I think scallops pair really well with citrus, so I also added a zesty homemade salsa verde on top that really brings out the flavor of the scallops. This recipe involves a lot of chopping, but I promise the flavor is worth it!
To me, this is the perfect light summer meal – plenty of fresh veggies, a sauce loaded with flavor, and perfectly cooked seafood. It’s a great dish for an evening on the deck. If you’re a fan of scallops, I know you’ll love this recipe. Try it out and let me know what you think!
Scallops with Warm Tomato Corn Salad and Homemade Salsa Verde
Difficulty: Intermediate2
servings20
minutes20
minutes40
minutesIngredients
- For the Warm Tomato Corn Salad:
1 TBSP olive oil
1 green pepper, diced
2 ears corn, cut off the cob
1 pint cherry tomatoes, halved
1 shallot, halved and thinly sliced
1/2 cup dry farro
- For the Scallops:
12 oz sea scallops
1 TBSP butter
Salt and pepper to taste
- For the Homemade Salsa Verde:
1 lemon, juiced
1/2 tsp lemon zest
2 TBSP olive oil
1/2 tbsp capers, finely chopped
1 clove garlic, minced
A few handfuls fresh herbs, finely chopped (I used a handful of dill, a handful of parsley, and a handful of basil)
Salt and pepper to taste
Directions
- Cook farro according to package instructions. Drain and set aside.
- Heat 1 TBSP olive oil in a large deep pan over medium heat. Add tomato, corn, green pepper, and shallots and sauté, stirring occasionally, until tomatoes have begun to wilt, about 15 minutes.
- While the vegetables cook, make your homemade salsa verde by whisking all ingredients together in a small bowl.
- Pat scallops dry. Season top side lightly with sea salt and pepper.
- Heat butter over medium high heat until foamy. Add scallops to pan with the seasoned side down. Season top unseasoned side with salt and pepper. Cook for about 2 minutes, making sure not to touch the scallops at all, until they’ve developed a light crust on the bottom. Flip and cook for another 2 minutes on the other side, then remove from heat.
- Divide farro between two plates. Add half of the tomato corn salad to each plate, then drizzle with salsa verde. Finish off by topping with scallops and more salsa verde. Add a small spoonful of capers to each plate for extra flavor and enjoy!
