This seared scallops dish combines the best of fancy and no-frills.
Scallops, with their sweet, buttery flavor, can easily stand alone with a simple season of salt and pepper. Serve it on top of a warm corn salad with pancetta for a perfect spring dish.
Seared Scallops with Warm Corn Salad
1 lb sea scallops, patted dry with tendons removed
2 tbsp olive oil
4 oz pancetta
4 ears of corn, cut off the cob
1 tbsp shallot, minced
1 tbsp unsalted butter
1 tsp honey
Juice of one lime
2 tbsp parsley, chopped
1 serrano pepper, diced
1 tsp chili powder
Salt and pepper to taste
- Wipe any excess moisture with a paper towel, then season the scallops with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2 minutes on each side until browned and opaque. Transfer to a plate and set aside.
- Meanwhile, heat skillet over medium-high heat. Cook chopped pancetta until browned and crispy. Add shallot and corn and cook for 2 minutes more. Add honey, lime juice, serrano pepper and chili powder, and season to taste with salt and black pepper. Remove from heat.
- Serve scallops over warm corn salad immediately and enjoy. Garnish with microgreens or herbs like parsley or cilantro.