Cajun Pan Seared Scallops with corn salsa

For the scallops:

2 Tablespoons of pan searing flour (Wegmans brand)
2 Tablespoons of corn meal
1 teaspoon of Emeril's Bayou Blast seasoning

Mix well.  Rinse and pat dry (cut in half if large) about 1 1/2 pounds of sea scallops.  Dredge in flour mixture.  Heat about 1-2 Tablespoons of butter AND olive oil in a large frying pan or electric skillet.  Pan sear till brown and gold, and scallops are opaque.  Turn once to brown both sides. 

For the salsa: (Make ahead of time)

Boil 2 ears of corn about 4 minutes.  When cool, cut off the kernels with a sharp knife.  Take about 1 cup of cherry tomatoes, and cut in half.  Slice two green onions thinly.  Peel and cube a ripe avacado.  Mix up about 1-2 tablespoon of olive oil (or Wegmans Basting Oil),  the juice from 1 lime, and about 1 Tablespoon of white wine vinegar.  Add garlic powder, cumin, pepper and salt to taste.  Whisk well, and drizzle over corn mixture.  Toss gently.  Top with fresh cilantro or parsely, chopped.

I served this with rice pilaf - a nice summery meal!