Seared Lemon herb scallop with summer corn salad

A coastal weeknight dinner that feels like a seaside escape and is ready in under 25 minutes.

For the Scallops:

• 1 1b sea scallops (patted dry)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt/pepper to taste
• Fresh parsley, chopped (for garnish)

For the Summer Corn Salad:

• 2 ears of fresh corn (or 1 1/2 cups frozen), cooked and kernels removed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 2 tbsp red onion, finely chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt/pepper to taste
• Optional: fresh basil or dill

Instructions:

• 1. Make the salad: In a large bowl, combine corn, tomatoes, avocado, and red onion. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss gently. Set aside.
• 2. Prep the scallops: Pat scallops dry with paper towels (this is key for a good sear). Season with salt, pepper, and lemon zest.
• 3. Sear the scallops: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add scallops (do not overcrowd). Sear for 2-3 minutes per side until golden and just opaque. In the last 30 seconds, stir in minced garlic.
• 4. Serve: Plate scallops over the corn salad, spoon over any remaining butter from the pan, and sprinkle with chopped parsley.