Seared Sea Scallops with Sweet Corn Salad and Garden Salsa

Serves 4

INGREDIENTS Salsa:

1 cup fresh Italian parsley leaves 1⁄2 cup fresh cilantro leaves

1⁄2 jalapeño pepper, seeded, chopped 2 tablespoons fresh lime juice

1⁄4 teaspoon salt, or more to taste A few grinds of freshly ground black pepper

1⁄4 cup olive oil

Salad:

Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn) 2 scallions, white and green parts thinly sliced

1 red bell pepper, seeded, diced

1⁄2 jalapeño pepper, seeded, finely chopped

1⁄4 cup Italian parsley leaves, chopped 1 tablespoon olive oil

1 tablespoon fresh lime juice

1⁄2 teaspoon salt, or more to taste 1⁄4 teaspoon freshly ground black pepper

Dash of hot sauce

Scallops:

16 to 20 large (U/15) sea scallops Salt and freshly ground black pepper 2 tablespoons olive oil

DIRECTIONS

Combine all the salsa ingredients except the oil in a food processor and pulse to chop. Add half the oil and process to blend. Add the remaining oil 1 tablespoon at a time until you achieve salsa consistency. Taste for seasoning. Transfer to a bowl and set aside. Combine all the salad ingredients in a bowl and stir to blend. Taste for seasoning.

Thoroughly blot the scallops dry with paper towels. Season with salt and black pepper.

Heat a large (preferably cast-iron) skillet over medium-high heat. Add the oil, and when it begins to shimmer, arrange the scallops in the skillet without overcrowding. Sear until a golden crust forms around the base and the scallops release easily with a spatula, about 4 minutes. Flip the scallops and continue to cook until golden brown and cooked through the centers, about 3 minutes more, depending on the size of the scallops. Transfer to a plate. Spoon the salad onto a serving plate. Arrange the scallops on the salad. Drizzle a little salsa over the scallops and the salad. Serve with the remaining salsa.