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seared scallop salad

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August 29th, 2009 · Print Print

Seared Scallop Salad from Sugarlaws

Ah, August.

It didn’t seem this year, like you’d ever come.  The weather, as I’ve complained here so regularly, was April rain for the entire month of June, and I missed July on my honeymoon.

But August I’ve seen.  August has come in full force this year.

For all of you non-New Yorkers, August in Manhattan is sort of a phenomenon.  Everyone you know is out of town from Friday to Sunday, so good luck making plans or trying to host a dinner party.  You’ll go on a normal errand that you plan your weekend around, and you’ll find out that the store you were hoping to visit is, doh, shut down until Labor Day.  The sidewalks are so empty that you can actually walk through most neighborhoods without having to elbow your way past oncoming pedestrians, but you wouldn’t want to walk anywhere, because the city is so full of rank, muggy heat that you really can’t leave your apartment.

But, most important of all (arguably), the farmer’s market is full of cucumbers, bell peppers, and gorgeous, fresh husks of corn.   Can you guess where I’m going with this?

After picking up our CSA box and getting a grocery delivery early in the weekend, I actually conceived this salad without realizing that all the ingredients were sitting in my refrigerator, waiting to be assembled.  I breaded the scallops in panko and seared them for extra crispiness, and Chad, who is usually not the hugest scallop fan, actually went back for seconds on this.  If I’m totally honest with myself, I think he even liked it more than the peanut butter cake.  Men and their lack of sweet tooths, I will never understand it.

But I would happily serve this salad at a dinner party, once everyone comes back into town in September.  Hopefully the corn will still be around, because my future guests will really be missing out if I had to use frozen corn.  If you have to be stuck in New York City in August, at least we get a few perks.

Seared Scallop Salad from Sugarlaws

Seared Scallop Salad Recipe

INGREDIENTS
3 cobs of corn, boiled and kernels cut off the cobs
1 medium cucumber, peeled, seeded and diced
1 large red bell pepper, cored, seeded and diced
3 tbsp extra virgin olive oil
2 tablespoon white wine vinegar
8 large sea scallops, patted dry
1/2 cup panko
2 addition tbsp olive oil
Salt
Pepper

DIRECTIONS

Mix the cut corn kernels, cucumber, bell pepper, 3 tbsp olive oil, vinegar, salt and pepper and set aside.  Divide the salad into four bowls for serving.

Dip the scallops in panko until lightly crusted.

Heat the additional 2 tbsp of olive oil (you don’t need to use extra virgin for this) in a large skillet over high heat.  Sear the scallops for about 2-3 minutes on each side, or until they are cooked through.  Place two scallops over the salad in each bowl, and serve warm or at room temperature.

Serves four.

Seared Scallop Salad from Sugarlaws


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Tags: appetizers · food · main dishes · salads



16 responses so far ↓

  • 1 m // Aug 29, 2009 at 6:12 am

    Scallops are one on my favorite foods and this recipe looks delicious. I can’t wait to try it! One of my favorite things to do with food I really love is pair it with a palette pleasing drink. Mixed Drinks Made Easy! offers hundreds of drink recipes that you can pair with your favorite foods for a real celebration of flavor!

  • 2 Kristen // Aug 29, 2009 at 6:22 am

    I’ll be over at 8 for dinner. Thanks!

  • 3 katie // Aug 29, 2009 at 7:29 am

    Oh Yum!  I love scallops paired with corn-great salad.

  • 4 Rosemaryandthegoat // Aug 29, 2009 at 8:23 am

    Looks delicious. we get great scallops here in TX. Will be in NYC in a few weeks. Staying at the Shelburn if you have any recomends for great little restaurants. We are doing the Italy walking food tour.

  • 5 Courtney // Aug 29, 2009 at 8:30 am

    wow…these look AMAZING!

  • 6 Jen @ MaplenCornbread // Aug 29, 2009 at 2:09 pm

    This is my kind of salad!!!

  • 7 Patsyk // Aug 29, 2009 at 4:28 pm

    Looks like a perfect summer dish! I know what you mean about August in this part of the world… we don’t venture into NYC as much in August because it’s usually too unbearably hot to wander around the way we like to.

  • 8 Lori @ RecipeGirl // Aug 31, 2009 at 7:07 am

    That’s quite the summery looking salad!  I know what you mean about no one being around.  That was the case all summer long here, but I have to say that San Diegans are drawn to staying at home a bit more.  Our beaches are some of the best around!  Everyone is back from vacation now :)

  • 9 Heather // Aug 31, 2009 at 8:58 am

    I love the idea of panko and scallops – what a great recipe! Good work!

  • 10 Nancy // Sep 1, 2009 at 5:49 pm

    Yum!! This sounds and looks delicious!
    FYI–I used your whole wheat pasta recipe from last summer for lasagna tonight and it turned out great. Thank you so much for the technical tips–they were key.
    http://learningasigo.typepad.com/learning_as_i_go/2009/09/one-local-summer-week-13-off-my-rocker.html

  • 11 Seared Scallop Salad Recipe: (Fish For Friday Recipe) | Hugging the Coast // Sep 3, 2009 at 9:08 pm

    […] a delicious and festive recipe for Seared Scallop Salad from the folks at […]

  • 12 Mallory // Oct 2, 2009 at 12:50 pm

    Just came across your site today and have been scouring through your recipes- everything looks great! This one in particular really caught my eye- cannot wait to test it out!

  • 13 Columbus Foodie » Blog Archive » August 2009 Roundup // Nov 8, 2009 at 9:47 am

    […] Chicken Breasts with Mushroomsand Cream and Athenian Orzo from Sugar & Spice by Celeste, Seared Scallop Salad and Nectarine Salad with Blue Cheese from Sugarlaws, Spicy Shrimp, Sausage, & Spinach Fetuccine […]

  • 14 August 2009 Roundup « The Random Item // Nov 12, 2009 at 9:35 pm

    […] Chicken Breasts with Mushroomsand Cream and Athenian Orzo from Sugar & Spice by Celeste, Seared Scallop Salad and Nectarine Salad with Blue Cheese from Sugarlaws, Spicy Shrimp, Sausage, & Spinach Fetuccine […]

  • 15 Linda // Jul 3, 2011 at 6:31 pm

    Just curious, but
    WHY does everyone leave a comment BEFORE trying the recipe???  Wouldn’t it be nicer for the rest of us to see how it turned out by someone who had just made it?

  • 16 Columbus Foodie » Blog Archive » August 2009 Roundup // Sep 9, 2012 at 4:34 pm

    […] Chicken Breasts with Mushroomsand Cream and Athenian Orzo from Sugar & Spice by Celeste, Seared Scallop Salad and Nectarine Salad with Blue Cheese from Sugarlaws, Spicy Shrimp, Sausage, & Spinach […]

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