Corn Salad with Scallops
Serves 415 mins prep45 mins cook
A fresh and vibrant summer dish featuring a corn salad complemented by perfectly cooked scallops. The dish includes corn, crispy bacon, scallions, and a blend of spices, topped with a creamy mayonnaise dressing. Served alongside tender asparagus for a delightful 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 to a bowl and mix until fully incorporated. 4: For Corn Puree, add all ingredients to a blender and puree until smooth. If purée is not to desired thickness, simmer in a saucepan until desired consistency is reached. 5: Preheat griddle to 400°F. 6: Cut off ends of the asparagus, lightly drizzle with olive oil, add lemon juice, and lightly season with salt and pepper. 7: Add butter and 2 Tbsp of olive oil to the heated griddle. 8: Once butter has melted, add asparagus and cook for about 2 minutes on each side until tender. 9: Pat scallops dry and season with salt and pepper. 10: Add scallops to the griddle and cook for 2-3 minutes on each side or until they form a golden crust.View original recipe