Scallops with Corn and Nectarine-Tomato Salsa Fresca

As you may (or may not) have noticed, I make seafood for dinner on Wednesday nights. I cook for myself on Wednesday’s and since my roommates aren’t really into seafood, I like to try a different fish or shellfish every week. I had a dream Monday night where I was making scallops (“you know you’re a foodie when…”), so I knew that scallops would have to be for dinner on Wednesday!

Scallops with Corn and Nectarine-Tomato Salsa Fresca

4-5 sea scallops

1/4 cup chopped nectarine

1/4 cup salsa fresca (I used some help from the store for this part)

1/2 cup fresh corn kernels

1-2 tablespoons olive oil

Dash each of balsamic vinegar and black pepper

Serves 1

Combine the chopped nectarine and salsa fresca (with its juices) in a bowl. Add a dash of balsamic vinegar and black pepper, stir and let sit. Add 1 tablespoon of olive oil to a pan on medium heat and add in corn kernels. Let the kernels sit for 2 minutes and then push them to the side of the pan. Add a bit more olive oil to the pan and then carefully set down each scallop. Let the scallops sit for 3 minutes on each side, or until fully cooked and golden-brown on the outside (the scallop should be cooked when the exterior is white and the middle is no longer puffed out). Immediately plate the corn and scallops and top with the nectarine-tomato salsa fresca.

Enjoy this perfect end-of-summer dish with a nice cold glass of white wine.


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