Seared Scallops with Corn Relish an easy light recipe that screams summer!

Seared Scallops with Corn Relish filled with pea sprouts, bacon and red pepper. An easy light recipe that screams summer with an easy “how to” to ensure you get perfectly seared scallops every time.

Ok, guys. This is a first for me.

I absolutely LOVE sea scallops but I have never made them.

I’m pretty sure as cooks or learning cooks. We all have that one ingredients that kinda petrifies us to cook. For the longest time it was lobster for me. But in the fall I conquered that, although, truth be told, it was just the tails not the full lobster.

There is just something about looking an animal in the eye and have it move it’s pinchers that freaks me out. But alas, I still cooked the lobster tails and they came out awesome!

The next ingredient that was on my “hit list” to conquer were sea scallops.

While these babies are delicious they can go wrong quickly! If you overcook them they turn into rubber.

And believe me, no body wants to eat an overcook rubbery scallop.

But if done right, they are incredible. In my opinion, the star of the sea!

Ok, so what’s the trick to making the perfect scallop?

Making sure you have FRESH scallops. If they smell like fish, they are bad. So don’t be shy… get up close and personal to that scallop before you buy it. Meaning, as the fish monger at your grocery store if you can smell it. 🙂
Pat the scallops dry before you cook them. I patted them with a kitchen towel and then let them rest for a couple minutes. You want all the liquid out of those scallops before you cook them.
A screaming hot pan! If you need to, splash the pan with a drop of water. If the water sizzles up you know you’re good to go. Put those scallops in and let them sear!
Butter!!! Butter makes everything better and adding butter to the pan after you flip the scallops totally takes these babies over the top. Just make sure that you pull the pan off the heat, add the butter, and then place it back on the heat. This ensures you don’t have burnt butter.

Ok, now that you know all the tricks. Let’s get to conquering those fears. This dish is light, refreshing, easy to make and has beautifully woven flavors that will make your taste buds scream.

My 6 year old son ate this plate up! Including the pea sprouts, which was a total surprise to me!

This 30 Minute Seared Scallop recipe is perfect for the summer and you’ll love the bed of corn relish it’s served on. (ps. there’s bacon in it) Holla!

Bon Appetit friends.