Seared Scallops with Summer Veggies
Fresh and healthy, this easy meal is on the table in less than 30 minutes, perfect for a weeknight or if you're short on time. The secret to preparing this recipe is to have all ingredients prepped and at hand, because the components cook quickly and will overcook quickly if not watched constantly. If scallops aren't your thing, seared halibut steaks work well in this dish, too. This recipe makes two servings.
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
For the scallops:
6-8 jumbo scallops, patted dry and brought to room temperature
1 teaspoon olive oil
Salt and pepper, to taste
For the veggie sauté:
Kernels from 2 ears of fresh corn
1/2 yellow onion, chopped
1/4 red bell pepper, chopped
1-2 cloves garlic, minced or grated
1 teaspoon olive oil
2 teaspoons butter
Salt and pepper, to taste
For the salad garnish:
1 cup red cabbage, thinly sliced
Large handful of baby greens
Juice from 1/2 fresh lemon
Olive oil, for drizzling
6-8 jumbo scallops, patted dry and brought to room temperature
1 teaspoon olive oil
Salt and pepper, to taste
For the veggie sauté:
Kernels from 2 ears of fresh corn
1/2 yellow onion, chopped
1/4 red bell pepper, chopped
1-2 cloves garlic, minced or grated
1 teaspoon olive oil
2 teaspoons butter
Salt and pepper, to taste
For the salad garnish:
1 cup red cabbage, thinly sliced
Large handful of baby greens
Juice from 1/2 fresh lemon
Olive oil, for drizzling
Directions
Make the veggies: Heat 1 teaspoon oil and 2 teaspoons butter in a large skillet to medium-high on the stove top. Add onions and cook just until the onions begin to brown, about 4-5 minutes. Add bell pepper, garlic and corn; cook for two more minutes. Adjust seasoning and transfer veggies to two serving dishes.
Turn the heat up to high and add 1 teaspoon oil to the pan. Once the oil is shimmering, add scallops to pan in one layer. Cook for 4 minutes, flipping halfway through the cooking process. Remove scallops from pan and place atop the veggies in your serving dishes. Season lightly with salt and pepper.
Make the salad garnish: Gently toss together cabbage, lettuce and lemon juice with your (clean) hands in a mixing bowl. Place cabbage and greens on top of the scallops and drizzle lightly with oil. Serve right away.
Turn the heat up to high and add 1 teaspoon oil to the pan. Once the oil is shimmering, add scallops to pan in one layer. Cook for 4 minutes, flipping halfway through the cooking process. Remove scallops from pan and place atop the veggies in your serving dishes. Season lightly with salt and pepper.
Make the salad garnish: Gently toss together cabbage, lettuce and lemon juice with your (clean) hands in a mixing bowl. Place cabbage and greens on top of the scallops and drizzle lightly with oil. Serve right away.
Looking for inspiration? Try these recipes:
Open-faced Eggplant Parm Sandwich
Greek Chicken and Rice Bake
Chicken and Vegetable Soup
