This is a print preview of "Lightly Seared Sea Scallops with Corn and Tomato Salad" recipe.

Lightly Seared Sea Scallops with Corn and Tomato Salad Recipe
by "Cheffie Cooks"

Lightly Seared Sea Scallops with Corn and Tomato Salad

Calling all Seafood Lovers-wonderful main dish served warm. Its a favorite!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: garlic bread, fruit

Ingredients

  • 16 ounces Sea Scallops (Prefer Fresh)
  • 2 tablespoons butter
  • 1/2 lemon (juice only)
  • 1 teaspoon garlic salt
  • 1 cup Corn kernels (cooked)
  • 1 cup Cherry Tomatoes-halved
  • One tablespoon Canola Oil
  • one teaspoon Vinegar
  • Pinch of Sugar
  • Salt and Black Pepper, to taste

Directions

  1. In a saute pan add butter, on medium heat, once melted turn heat to medium-high add seasoned sea scallops (work in batches if necessary) saute 2-3 minutes. Remove to a plate.
  2. Lower heat back to medium add corn and halved tomatoes and cook 3 minutes, stir during cooking time.
  3. Transfer to a serving bowl add oil, vinegar, sugar, S & P, stir gently