While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.
Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb — basil. Its flavor complements corn wonderfully. To get the recipe,
1 pound scallops
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)
- Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
- Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
- Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
- Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.
- Main Dishes, Fish