Scallops and Corn with Pear Salsa Recipe

From Dorothy McNett's Recipe Book.

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Scallops and Corn with Pear Salsa

From Dorothy McNett's Recipe Book at So delicious, so easy, and so easy to be creative with what is in your kitchen at the time!

1 red ripe tomato
2-3 green onions
2-3 cloves garlic
1-2 pears, any variety
1-2 jalapeno peppers, or other peppers as desired for hotness (roasted or not)
1 teaspoon lemon, orange or lime juice
1/2 teaspoon sea salt
1/4 cup fresh cilantro, snipped finely
1 teaspoon crystalline brown sugar, or just a pinch for balancing the flavors

1-2 fresh ears of corn, cooked
4-6 large sea scallops (or other fish, seafood, chicken breasts, as desired)
olive oil
seasoning salt, as desired
white wine, as desired

First make the salsa by chopping and dicing the tomato, green onions, garlic, pears and peppers. Combine in small bowl along with juice, salt, cilantro and sugar. Correct seasonings, as desired. Set aside.
Peel husks back from each ear of corn, removing silk. Wash. Pull husks back over the corn. Microwave on high, using 2-3 minutes per ear of corn as a guide. Cool slightly and using a sharp knife, remove kernels. Brush scallops with olive oil and sprinkle with seasonings. In fry pan, heat a tad bit of oil, cook scallops gently about 2-3 minutes, sprinkling with a little white wine towards the end of the cooking time, if using. To serve, place scallops on small plates and artfully arrange with cooked corn and the pear salsa.

Recipe created 2002-07-31.

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