Pan Seared Scallops And Avocado Salsa Recipes

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

Steps:

• For salsa: Whisk together in a small bowl lime zest and juice garlic, red pepper flakes, cumin, 1 teaspoon salt, several grinds of black pepper, and olive oil. Place avocados, tomatoes and red onion in a medium nonreactive bowl, then pour half of the dressing over them nd toss gently to combine. Reserve remaining dressing for tossing with the lettuce greens. Season salsa with more salt if desired. (Salsa and vinaigrette can be prepared 5 hours ahead; cover and refrigerate.) At serving time add cilantro to salsa and mix will. To cook scallops and assemble salad: Pat scallops dry. Place in a large, heavy skillet (cast iron works particularly well) over medium high heat. Add enough oil to coat the bottom of the pan lighty. When hot and just beginning to smoke add enough scallops to fit comfortable in a single layer. Saute until cooked through to the centers, 2 to 2 1/2 minutes per side. Salt and pepper and remove to a side dish. Toss lettuce greens with just enough of the remaining dressing to coat lightly. Season with salt and pepper. Divide greens and mound high in the center of places. Surround each mound of salad with scallops equidistant from each other. Spoon some salsa between the scallops on the plate. Drizzle remaining vinaigrette over the scallops.