Brown butter scallops add a rich flavor to this tasty salad, which also has corn, bacon, avocado, and mixed greens. The flavors and textures are just right, making for a delicious and classy meal.
Ingredients: 12 large scallops. 2 tablespoons unsalted butter. 2 cups corn kernels fresh or frozen. 8 slices cooked bacon, crumbled. 2 ripe avocados, diced. 4 cups mixed greens. Salt and black pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh chives. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced.
Instructions: Use paper towels to dry the scallops, then season them with salt and black pepper. Heat the butter in a large pan over medium-high heat. It will take about three to four minutes of cooking the butter until it turns a nutty brown color and smells rich and nutty. Watch out not to burn it. Take the brown butter off the heat and put it somewhere else. That same pan should now have corn kernels in it. Saut them for about 4 to 5 minutes, until they are slightly charred and fully cooked. Take it off the heat. Crack the bacon into small pieces and add it to a large salad bowl. Then add the diced avocados, mixed greens, chopped cilantro, and chopped chives. Add the lemon juice, minced garlic, olive oil, and a pinch of salt and black pepper to a small bowl. Use a whisk to mix the ingredients together. Pour this dressing over the salad and mix it all together. Place a clean pan on high heat. Place the scallops on the pan and season them. Sear them for one to two minutes on each side, or until they are golden brown and fully cooked. Put the scallops on top of the salad. Put the brown butter on top of the salad and scallops. Serve right away, and if you want, top with more cilantro and chives. Have fun with your tasty salad of brown butter scallops, corn, bacon, and avocado.
Prep Time: 20 minutes
Cook Time: 10 minutes
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