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, lightly salted
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
DIRECTIONS:
Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 3 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, extra virgin olive oil, lime juice, rice vinegar to the bowl with the corn and toss. Top with avocado and 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 one minute on one side and 30 seconds on the other 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.
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, lightly salted
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