Pan Roasted Sea Scallops with Corn Salad and Piquillo Pepper Sauce

Cooking Instructions

METHOD:

For the salad:

Combine all the ingredients together in a bowl and set aside.

For the sauce:

Combine all the ingredients together in a pan and cook for 15 to 20 minutes. Then puree in a blender until smooth.

For the scallops:

Preheat oven to 500°F. Heat the oil in a skillet over high heat. Season the scallops with salt and add to the skillet to sear. Move to the oven for 4 minutes. Remove from the oven and add the butter, garlic and thyme over low heat.

Baste the scallops with the melted butter and the flip over. Baste the other side and place on a plate. To serve, mound the corn salad in the center of each plate. Top with the scallops and a splash the piquillo pepper sauce.

Round Out the Meal:

with sliced tomatoes drizzled with extra virgin olive oil and white balsamic vinegar.

Kid Friendly:

Omit the pepper sauce and slice the scallops into the corn salad.