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An overhead image of a seared scallop salad

Seared Scallop Salad

Seared scallops sit a top a sweet corn, creamy avocado and fresh herb salad all topped with crunchy chickpeas. This is the perfect salad to ring in the unofficial start to summer.
5 from 1 vote
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Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 499 kcal

Ingredients
  

For the salad

  • 5 ears fresh corn on the cob
  • 1 bunch scallions, thinly sliced white and green parts
  • 1/2 cup loosely packed basil leaves slivered
  • 1/4 cup loosely packed flat leaf parsley leaves roughly chopped
  • 1/4 cup loosely packed cilantro leaves and stems roughly chopped (any thick stems removed)
  • 3/4 cup crumbled feta cheese optional
  • 1/4 cup extra virgin olive oil
  • 1 lime, juice of
  • 2 tablespoons seasoned rice vinegar
  • 1 avocado, cut into chunks
  • 1/2 cup crunchy chickpeas any flavor

For the scallops

  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon butter
  • 1 lb sea scallops, patted dry
  • kosher salt
  • freshly ground black pepper

For serving

  • lime wedges

Instructions
 

  • Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 3-5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a large bowl.
  • Add herbs, feta (if using), extra virgin olive oil, lime juice, rice vinegar to the bowl with the corn and toss. Top with avocado and crushed chickpeas.
  • Dry scallops very well and season on both sides with salt and pepper. Heat a medium sauté pan with 1 teaspoon olive oil and 1 teaspoon butter over medium high heat until glistening. Swirl oil in the pan and add scallops. Don’t crowd the scallops – cook in two batches if need be. Sear scallops for a minute or two (until desired doneness) on each side until a nice golden crust forms. Don't move the scallops while cooking, other than to flip them. Remove from heat.
  • Add scallops to corn salad. Serve with lime wedges.

Nutrition

Calories: 499kcalCarbohydrates: 37gProtein: 25gFat: 31gSaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 784mgPotassium: 917mgFiber: 8gSugar: 10gVitamin A: 1017IUVitamin C: 22mgCalcium: 181mgIron: 3mg
Keyword Seared Scallop Salad
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