Sweet Corn Salad with Seared Sea Scallops {$50 Visa Giveaway}

by Lana Stuart on April 11, 2014 · 14 comments

Sweet Corn Salad with Seared Sea Scallops

One of the signs that cold weather is behind us here in Georgia is the arrival of Florida sweet corn in the grocery stores in early April. Those delicious ears full of juicy, sweet kernels are a welcome sight after the long winter season. Of course, everyone from the youngest to the oldest enjoys corn on the cob! Boiled sweet corn dripping with butter is a favorite for spring and summer cookouts. But fresh sweet corn is so much more versatile. It’s perfect boiled, steamed, or microwaved and makes wonderful salads like this Sweet Corn Salad with Seared Sea Scallops.

When I was asked recently by KitchenPLAY to develop a recipe using Sunshine Sweet Corn, I immediately thought of seafood. Since Florida has such a bounty of fresh seafood, it seemed like a natural fit. And scallops, with their sweet flavor and just a hint of the ocean, paired very well with the corn.

This corn salad is served warm with seared sea scallops on the side. It’s quite light with beautiful flavors. The corn gives sweetness to the overall dish which is balanced with the bell pepper, scallions, and tomatoes. I think you’ll really enjoy this one!

To celebrate the arrival of fresh, sweet corn the Florida Sweet Corn Exchange is offering a $50 Visa gift card to one reader. See below for details and remember that we have to be mutual followers on Pinterest in order for me to invite you, so please include a link to your Pinterest boards in your comment (and follow me on Pinterest if you don’t already).

This sweepstakes is sponsored by the Florida Sweet Corn Exchange in partnership with Kitchen PLAY. One prize of a $50 Visa gift card will be awarded randomly to one eligible entrant. To be eligible to win, reader must request to be added to the Fresh Supersweet Corn Pinterest group board (http://www.pinterest.com/NevrEnoughThyme/fresh-supersweet-corn) maintained by Never Enough Thyme, via the comments on this post. Once added to the group board, he/she must then add at least one pin featuring sweet corn to the group board during the sweepstakes period. (Pinning from the Florida Sweet Corn Pinterest board (http://www.pinterest.com/freshsweetcorn/) is allowed.)

This promotion begins at 9:00 AM EDT on April 11, 2014 and ends at 11:59 PM EDT on April 17, 2014. Winner will be selected randomly on April 18, 2014 from all eligible entries and notified by email. Winner must provide shipping address within 48 hours of notification, at which time a new winner will be chosen randomly from all remaining eligible entries. Odds of winning depend on final number of eligible entries. Total value of prize is $50, and no cash will be awarded in exchange for the prize.

No purchase necessary. Void where prohibited. Open to US residents age 18 and older.

Prepping corn for Sweet Corn Salad with Seared Sea Scallops

Remove the husks and silks from the corn. Using a sharp knife, cut the kernels from the ear slicing close to but not into the cob. Here’s a tip for removing the kernels from the cob. Invert a small bowl inside a larger bowl as shown in the photo. Stand the ear of corn on the small bowl and slice down so that the kernels fall into the larger bowl. You can also do this with a bundt pan using the center cone of the pan to stand the corn on.

Set the corn kernels aside.

Prepping veggies for Sweet Corn Salad with Seared Sea Scallops

Cut the bell pepper and scallions into small dice. Remove the seeds from the tomatoes and cut them into small dice.

Cooking veggies and corn for Sweet Corn Salad with Seared Sea Scallops

In a large non-stick skillet over medium heat, melt the butter in the canola oil. Add the bell pepper and scallions and cook, stirring frequently, for 2-3 minutes or until the vegetables are wilted.  Add the corn kernels, thyme, salt, and pepper and continue cooking for 4-5 minutes, stirring frequently.

Add diced tomato to Sweet Corn Salad with Seared Sea Scallops

Add the diced tomato, cover the pan, and turn off the heat. Let the warm corn salad sit while preparing the scallops.

Prep scallops for Sweet Corn Salad with Seared Sea Scallops

Remove the small muscle on the side of the scallops if you find any still attached.

Dry scallops for Sweet Corn Salad with Seared Sea Scallops

Dry the scallops on several layers of paper towels.  Salt and pepper the scallops on both sides.

Prepping to cook scallops for Sweet Corn Salad with Seared Sea Scallops

Place the oil and butter in a heavy skillet over medium-high heat.  When the butter has melted, add the thyme (note: it will sizzle and pop). Stir the thyme around in the butter for just a few seconds and then push it to one side of the pan.

Add scallops to the pan for Sweet Corn Salad with Seared Sea Scallops

Add the scallops making sure they do not touch. Cook for about 2 minutes or until a nice sear develops. Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops.  Repeat with remaining scallops until all are cooked.

Remove the pan from the heat and stir in the lemon juice.

To serve – mound some of the warm corn salad on a plate and top with several seared scallops. Drizzle with a small amount of the pan juices.

Enjoy!

Sweet Corn Salad with Seared Sea Scallops
 
Prep time
Cook time
Total time
 
A warm salad featuring Florida sweet corn topped with seared sea scallops.
Ingredients
For the corn salad:
  • 4 ears Florida sweet corn
  • 1 tblsp. canola oil
  • 1 tblsp. butter
  • ½ medium green bell pepper
  • 2 scallions
  • 3-4 sprigs fresh thyme
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 small (1 medium) tomatoes
For the scallops:
  • 12-16 sea scallops
  • Salt and pepper
  • 1 tblsp. canola oil
  • 1 tblsp. butter
  • 5-6 sprigs thyme
  • Juice of 1 lemon
Instructions
  1. Remove the husks and silks from the corn. Using a sharp knife, cut the kernels from the ear slicing close to but not into the cob. Set aside. Cut the bell pepper and scallions into small dice. Remove the seeds from the tomatoes and cut into small dice.
  2. In a large non-stick skillet over medium heat, melt the butter in the canola oil. Add the bell pepper and scallions and cook, stirring frequently, for 2-3 minute or until the vegetables are wilted. Add the corn kernels, thyme, salt, and pepper and continue cooking for 4-5 minutes, stirring frequently. Add the diced tomato, cover the pan, and turn off the heat. Let the warm corn salad sit while preparing the scallops.
  3. Dry the scallops on several layers of paper towels. Be sure to remove the small muscle on the side of the scallops if you find any still attached. Salt and pepper the scallops on both sides.
  4. Place the oil and butter in a heavy skillet over medium-high heat. When the butter has melted, add the thyme (note: it will sizzle and pop). Stir the thyme around in the butter for just a few seconds and then push it to one side of the pan. Add the scallops making sure they do not touch. Cook for about 2 or until a nice sear develops. Turn the scallops and cook on the other side for 1 or 2 minutes. Be very careful not to overcook the scallops. Repeat with remaining scallops until all are cooked.
  5. Remove the pan from the heat and stir in the lemon juice.
  6. To serve - mound some of the warm corn salad on a plate and top with several seared scallops. Drizzle with a small amount of the pan juices.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

This post is brought to you by KitchenPLAY and the Florida Sweet Corn Exchange. All opinions are 100% my own.

Other sweet corn recipes you might enjoy from around the internet:

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{ 14 comments… read them below or add one }

1 Ginger Gaubert April 11, 2014 at 9:39 am

This looks so yummy–I absolutely love fresh corn and scallops. Thanks for sharing this recipe! Will try it soon. :) Please add me to the Fresh Supersweet Corn Pinterest group board. I will add a corn recipe on the Pinterest board.

Reply

2 Bev Henry April 11, 2014 at 11:15 am

Great recipe and would love to win

Reply

3 gloria patterson April 11, 2014 at 12:37 pm

Please add me to the Fresh Supersweet Corn Pinterest group board.

I will add a corn recipe on the Pinterest board.

thanks

Reply

4 Leslie Kiley April 11, 2014 at 12:42 pm

Looks so good!I absolutely love fresh corn in everything from salads to chili. Please add me to the Fresh Supersweet Corn Pinterest group board. I will add a corn recipe on the Pinterest board asap. Love all the recipes you post!

Reply

5 Amanda Sakovitz April 11, 2014 at 3:57 pm

Looks yummy! Please add me, thank you! http://www.pinterest.com/mandy375/

Reply

6 Thomas Murphy April 11, 2014 at 7:35 pm

This recipe looks great. I would like to be added http://www.pinterest.com/rounder9834/ Thanks!

Reply

7 Lana Stuart April 11, 2014 at 8:52 pm

I’ll be happy to add you but we have to follow each other on Pinterest first. Let me know your name on Pinterest so I can follow and add you.

Reply

8 Thomas Murphy April 12, 2014 at 1:02 pm

I followed you and my pinterest is rounder9834
http://www.pinterest.com/rounder9834/

Reply

9 Elle April 12, 2014 at 5:11 am

I’d love to enter but am unsure about how to post to a group board since I’ve never done it before. Any help would be great. I follow you on Pinterest.

Reply

10 Lana Stuart April 12, 2014 at 8:29 am

Hi Elle,

I just sent you an invitation to pin to the board. You’ll get an email asking you to accept. Then the next time you go to Pinterest, you’ll see that board listed as an option of board for you to pin to. It will have a tiny group icon in the top right corner.

Reply

11 Elle April 12, 2014 at 9:35 am

Got it! Thanks a lot.

Reply

12 Crimson April 13, 2014 at 3:37 pm

I love sweet corn! Please add me to the sweet corn pinterest board. Thank you.

Reply

13 Paula - bell'alimento April 14, 2014 at 6:23 pm

This is my kinda salad!

Reply

14 Neiddy April 15, 2014 at 12:48 pm

Thank you for sharing this recipe with us and for the chance to win.
I follow all of your boards. Please add me to the board.
My email is neiddyruiz@gmail.com
Pinterest name: neiddy ( http://www.pinterest.com/neiddy/ )

Reply

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