Seared Scallops With a Corn, Bacon and Avocado Relish

"From Food Network courtesy of Gibson Borelli."
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.  Alternatively, use an angel food cake pan and place the corn in the center allowing the corn kernels to fall into the well.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
  • Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
  • Sprinkle the dried sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear (don’t move them around) until golden in color, about 1 minute on each side. Remove from the heat and let rest.
  • Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
  • Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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