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Seared Scallop Salad with Corn Relish and Fresh Basil Vinaigrette

Photography By Earl Nottingham | February 01, 2014


for the Salad:
In a small skillet, melt butter over medium heat. Add corn, bell pepper, shallot and garlic. Cook for 4 to 5 minutes, or until tender. Add cream, salt and red pepper. Cook for 1 to 2 minutes, stirring frequently, until liquid is evaporated. Remove from heat; cover to keep warm.

In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 2 to 3 minutes on each side, until golden brown.

To serve, toss mesclun greens with 3 tablespoons Fresh basil Vinaigrette. Divide greens between two salad plates. Place 3 scallops on top of salad greens. Top with corn relish; drizzle with additional vinaigrette. Garnish with fresh basil, if desired. Serve immediately.

*for the Fresh Basil Vinaigrette
(Makes ¾ cup)

In the container of an electric blender, combine basil, lemon juice, Dijon mustard, sugar, salt and pepper. Process until blended. With blender running, add oil in a slow, steady stream; process until blended. Cover and chill.

Nutritional information per serving (approximate): 901 calories; 24 grams carbohydrates; 83 grams fat; 22 grams protein; 1102 milligrams sodium; 7 grams sugar.

Recipe from Phyllis Hoffman CELEBRATE SPRING magazine.


  • 1 tablespoon butter
  • ½ fresh corn kernels
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons chopped shallot
  • 1 teaspoon minced garlic
  • 3 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 6 large fresh sea scallops
  • 4 cups mesclun greens
  • 1 recipe Fresh Basil Vinaigrette*
  • Garnish: fresh basil
Fresh Basil Vinaigrette
  • ½ cup chopped fresh basil
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
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