An incredibly easy summer dinner for two! Perfectly pan-seared, melt-in-your-mouth scallops, and a simple corn salad come together for a light dinner bursting with summer produce.
Heat oil in a skillet over medium heat. Add red bell pepper, scallions, shallot, jalapeno, and garlic. Add a generous pinch of salt and cook for 3-4 minutes until slightly tender. Add corn and cook for an additional 2 minutes until warmed through, taste testing for salt level.
Meanwhile, pat scallops dry and salt and pepper both sides and heat butter in a skillet over medium-high heat. Once melted and hot, add scallops, with one flat side down, and cook for 1-2 minutes. Don't move scallops around as they start cooking - let them develop the golden brown crust. Flip when they're ready (they should easily come up) and cook again on the other flat side - you want a golden crust and translucent center. Be careful not to overcook.
Assemble corn salad on a plate and add scallops on top. Garnish generously with freshly chopped cilantro and additional scallions as desired.
Notes
Dairy-free: swap out the butter with oil (olive or coconut).