ALMOND-SCATTERED SCALLOPS OVER CORN-TOMATO RELISH

I don’t always get scallops right, but more on that in a moment. This dish is perfect summer fare–tasty, light, and quick and easy to prepare. As for getting scallops right (a lovely sear), the trick is to remove excessive moisture before cooking by setting them on a paper-towel-lined plate in the fridge for an hour or so. It makes all the difference. So yum!

Almond Scattered Scallops over Corn Tomato Relish

2 tbsp olive oil, divided

3 scallions, sliced thin

1-1/2 cup frozen kernel corn, thawed (or fresh, of course)

1/4 cup white cooking wine (or non-cooking wine, naturally)

1 tbsp butter

1/2 cup chopped parsley

1 cup diced tomatoes

sea salt

ground black pepper

12-16 extra-large scallops, patted dry

1/4 cup sliced almonds (optional)

lime or lemon wedges

1) To large skillet, add 1 tbsp olive oil (reserving 1 tbsp); heat over medium-high; add scallions and corn and cook, stirring a time or two, 3 minutes; add the cooking wine and, when it boils, reduce heat to low; stir in butter, parsley, and tomatoes and lightly season with salt and pepper; let simmer while preparing scallops

2) To large skillet, add 1 tbsp reserved olive oil; heat over high, add scallops, and cook 2-3 minutes each side (to achieve a good sear, move only when flipping to opposite side); remove from heat

3) Divide corn-tomato relish between 4 plates; arrange 3-4 scallops on top and scatter with almonds; serve with lime or lemon wedges and enjoy!

Servings: 4

Advertisements

2 thoughts on “ALMOND-SCATTERED SCALLOPS OVER CORN-TOMATO RELISH

  1. My French Heaven says:

    This looks so delicious! And those colors… Lovely!!

  2. […] Almond-scattered Scallops Over Corn-tomato Relish (tamaraleighauthor.wordpress.com) […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s