Be gone, weeknight dinner struggle! Seared Scallops on Corn Salad is HERE!
Can you just SEE the fresh summer flavor?! Really, you guys. We are here to eat all the fresh summer veggies, and fruits, and drink all the summer drinks.
Especially if summer lasts for like…2 seconds as it seems to here in Minnesota. Enjoy. Every. Second.
So when dinner time rolls around after a long day, I can only think about one thing: sitting on the patio, eating dinner, watching the sunset.
Since I can only imagine you’re similar, let’s get straight to this Seared Scallop and Warm Corn Salad game – because it’s game changing!
Not much makes me happier than a perfectly seared scallop with a golden-brown crust, glistening with butter, and a melt-in-your-mouth interior. For realz. Even better is that they take only minutes to cook up. Bada-bing, bada-boom!
What about the corn salad – er, kind of like my corn salsa – you ask? Well, it’s just as stinkin’ easy, as a summer dinner recipe, should be! We throw these ingredients in a skillet, let them warm up a bit, and then serve! Or, toss them together and serve raw with a little extra crunch.
All it takes is…
…red bell pepper
…fresh sweet corn
SERIOUSLY. That’s it! Five ingredients and we’re on our way to flavor town, as we should be.
Once summer leaves us (please, no, don’t let it happen!) you could absolutely use frozen or canned corn in here. But while available, I’d highly recommend never skipping out on fresh sweet corn.
Let’s not think about that happening though. For now, let’s get out there, enjoy some seared scallops, warm corn salad, and the summer sunshine.Print