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fresh corn with seared scallops on a plate

Fresh Corn with Seared Scallops

LindySez
Fresh, simple and delicious recipe using Fresh Corn with Seared Scallops. Low-fat, low-calorie. And it’s naturally gluten-free!
4.50 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Fish & Seafood
Cuisine American
Servings 4 servings
Calories 125 kcal

Ingredients
  

  • 2 tablespoons basil oil
  • 2 ears of corn kernels removed
  • 1 medium zucchini small dice
  • 1 small shallot minced
  • 1 tablespoon extra virgin olive oil
  • 8 fresh scallops muscle removed
  • Salt and freshly ground pepper to taste

Instructions
 

  • Heat the basil oil in a small saute pan set over medium-high heat. Add the corn, zucchini, and shallot; saute until the vegetables are crisp-tender, about 2 minutes. Season with salt and pepper, to taste.
  • In a frying pan, heat the olive oil over medium-high heat. Pat the scallops dry with a paper towel, season with salt and pepper. Place the scallops into the hot pan and sear, about 2 minutes per side (take care not to over-cook). 
  • To serve: Place the corn mixture into the bottom of wide warmed bowls, top with the scallops and pour the juice from the pan over.

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 11gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 7mgSodium: 307mgFiber: 2g
Keyword first course fish dish, fresh corn off the cob, seared scallop
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