30 minutes
A delightful dish featuring succulent scallops basted in butter, served over a fresh watercress and charred corn salad, finished with a zest of lemon.
Small Red Onion, thinly sliced and soaked
each
Ears Of Corn, grilled
each
Extra Virgin Olive Oil, divided
tablespoons
to taste
to taste
Bunch Of Watercress
0 oz
tablespoons
Large Sea Scallops, pat dry
0 lb
tablespoons
Lemon Wedges, for serving
each
1. Prepare the Red Onion
Slice the red onion thinly and soak it in a bowl of iced water for about 15 minutes.
2. Grill the Corn
Rub the ears of corn with a tablespoon of olive oil, and season with salt and pepper. Grill for about 10 minutes, until charred and tender. Cut the kernels off the cobs.
3. Assemble the Salad
In a large bowl, toss the watercress with apple cider vinegar, the chilled onion, another tablespoon of olive oil, and the grilled corn kernels.
4. Cook the Scallops
Pat the scallops dry and season with salt and pepper. Heat the remaining olive oil in a skillet, add the scallops, and sear for 3 minutes. Flip the scallops, add butter, and baste for 1-2 minutes.
5. Serve the Dish
Spoon the scallops and pan juices over the salad and serve with lemon wedges.
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