Look for dry-packed scallops, which will brown best.

Marge Perry
Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: about 3 scallops and about 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomato, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss gently. Set aside.

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  • Heat a large cast-iron or other heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm.

  • Coat pan with cooking spray. Add corn to pan; saut 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.

Chef's Notes

Be sure you buy dry-packed scallops. Scallops marked "wet packed" have been treated with a liquid solution containing sodium tripolyphosphate. The scallops absorb the salty mixture and plump up, resulting in a heavier weight and a higher market price. But when you cook them, the liquid portion will cook out, leaving you with smaller scallops and a higher sodium content.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

251 calories; fat 5.7g; saturated fat 0.5g; mono fat 2.4g; poly fat 1.9g; protein 31.6g; carbohydrates 19.4g; fiber 3.3g; cholesterol 56mg; iron 1.4mg; sodium 641mg; calcium 70mg.
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