Seared Scallops Over Corn Relish

Seared Scallops Over Corn Relish

Seared Scallops over Corn Relish


  • 36 Corn Lime Spoons
  • 36 Bay Scallops, mussels removed
  • 1 T unsalted Butter
  • 2 ears fresh Corn, Kernels removed
  • 1 Red Bell Pepper, small dice
  • 1 Bunch Cilantro, chopped
  • Kosher Salt and freshly ground Pepper
  • 1 Bunch Fresh Parsley, stems removed
  • ½ Bunch Clintro, stems removed
  • 2 cloves fresh Garlic
  • 1oz Sherry Vinegar
  • Salt and Pepper to taste
  • 4oz Canola Oil


  1. Heat 2 T Canola oil in a small saute pan over medium heat. Sear scallops on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.


  • Serving Size: 36

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