Corn Salad and Scallops
Serves 420 mins prep30 mins cook
A delightful summer dish featuring a corn salad made with thick cut bacon, sweet corn, scallions, jalapeño, cherry tomatoes, cilantro, mayonnaise, and spices, paired with perfectly cooked scallops and asparagus. The preparation method ensures a flavorful and fresh summer meal.
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What you need
Instructions
1: Cook bacon on convection mode at 375°F for 20-25 minutes. 2: Steam corn and cut off the cob. 3: Add all ingredients for corn salad to a bowl and mix until fully incorporated. 4: For corn puree, add all ingredients to a blender and puree until smooth. 5: If purée is not to your desired thickness, add to a saucepan and simmer until it reaches the desired consistency. 6: Preheat griddle to 400°F for asparagus. 7: Cut off ends of the asparagus, lightly drizzle with olive oil, add lemon juice, and lightly season with salt and pepper. 8: Add butter and 2 Tbsp olive oil to the heated griddle. 9: Once the butter has melted, add asparagus and cook for about 2 minutes on each side until tender. 10: Pat scallops dry and season with kosher salt and freshly ground pepper. 11: Add scallops to the griddle and cook for 2-3 minutes on each side or until they form a golden crust.View original recipe