Scallops and Roasted Corn Salsa

Scallops: delicious to eat, easy to cook, and perfect for portion control.  After a trip to BCN Taste & Tradition (a really fantastic Spanish restaurant in a 1920’s home in Houston’s Museum District), I have been in the mood for Spanish flavors and spice, especially paired with seafood.  (You can see my eats at BCN Taste & Tradition photographed below, including a cod dish with red bell pepper sauce… yum!)  Nothing inspires me more to cook than a delicious meal.  As with all my recipes, this started off as a fun experiment, and turned into a lovely meal where I combined seafood and Spanish flavors as I experienced at BCN.

IMG_1219

Ingredients:

  • 2 corns
  • 1 can of spicy black beans
  • ½ red bell pepper chopped
  • Ground cumin
  • Crushed Red Pepper
  • Salt & Pepper
  • Heavy Cream
  • 10 scallops (ideally never frozen – this is hard to find but sometimes exists at Whole Foods. If they were previously frozen, try to cook them the same day or next and don’t freeze again).

Roasted Corn Salsa:

  • Cut the corn off the cob (I promise this corn tastes so much better than the canned corn)
  • Heat a pan to medium heat (like 5 or 6 out of 10)
  • Add olive oil
  • Add corn to the pan and stir, allow the corn to “roast” or blacken just enough to get a smoky flavor (taste!)
  • Add chopped red bell pepper and continue stirring
  • Add cumin and crushed red pepper to taste (I like mine spicy and smokey)
  • Add salt & pepper to taste
  • Add 3 TBSPs of cream (this will create a saucy consistency… you can add more if you taste and want something creamier)
  • Add 2/3 of the can of black beans, drained (I used “spicy black beans” so they already have some added flavor, drain the can because you don’t need the “can juice”)
  • Stir and taste
  • Take pan off heat and cover to keep warmIMG_1650

Scallops:

  • Heat pan to medium-high heat (7 out of 10 for example)
  • Add olive oil to pan
  • Pat dry scallops, and salt each side of scallop
  • Place scallops in pan (enough room so they are not touching and you can turn them)
  • Cook each side for 1 and 1/2 mins (be precise)
  • Scallops should be golden on each side
  • Remove from pan
  • Add a touch of salt

Place the scallops over the plated corn salsa and enjoy!  I plated 2 scallops for myself (35 cals each without the salsa of course) and 3 scallops for my husband.   Put the rest in containers with the corn salsa for meal prep throughout the week, so you can show off at work about your cooking skills.  

Once you learn how to perfect scallops, you can keep coming up with all sorts of interesting combinations!  Or you can sear a few scallops with a small steak for a surf and turf meal.  I have been wanting to make a Japanese inspired scallop dish, I am thinking soy sauce, avocado, jalapeno, and maybe even some mango or citrus… I’ll keep you posted ❤

Pictures from my incredible meal at BCN Taste & Tradition are below.  Follow me on instagram at @eatsbyPK for updates on restaurants and recipe ideas!

 

Advertisements

One thought on “Scallops and Roasted Corn Salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s