[bctt tweet=”Perfectly seared scallops topped with summer sweet corn, green apple, and fresno chili salad. Summer has begun!” username=”snapyoursupper”]
Scallops with corn is classic for a reason. The sweetness of the summer corn pairs perfectly with the subtle fresh sweetness of the scallops. They are meant for each other like Ben is meant for Jerry! Add a pop of color and spiciness with fresno chili to contrast the sweetness and bright green apple for an acidic note and you have the perfect summer appetizer!
If you like scallops be sure to check out Seared Scallops with Cherry Salsa
Perfectly seared scallops topped with a fresno chile, fresh sweet corn and green apple salad.
- 1 tablespoon olive oil
- 4 ears fresh sweet corn husk and silk removed
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh tarragon finely chopped
- 1/2 large fresno chili seeds removed and minced
- 1 large green apple half thinly shaved and half finely diced
- 2 teaspoons fresh lemon juice
- 1 pound (12ct) large dry scallops muscles removed
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
In medium sized sauté pan add olive oil over medium heat. Remove kernels from corn and add to pan along with kosher salt. Cook for 5 minutes stirring occasionally. Remove from heat to medium sized bowl. Add tarragon, fresno chili, diced green apple and 1 teaspoon of lemon juice. Toss lightly to combine.
In separate small sized bowl add shaved green apple and remaining 1 teaspoon of lemon juice. Toss lightly to combine and set aside.
Pat scallops dry with paper towels. In large sauté pan over medium heat add butter and olive oil. Season scallops with kosher salt. Once bubbling has subsided and pan is hot ( don't allow to smoke) add scallops in a single layer. Cook for 1 1/2- 2 minutes on each side. Do not disturb or move scallops while cooking. Remove from pan.
Place shaved apple slice on each appetizer plate. Top each apple slice with two seared scallops, and finish with equal amounts of corn salad. Enjoy immediately.