Sunday, August 26, 2012
Cajun Pan Seared Scallops with corn salsa
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!