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As I’ve been cooking lunch and trying to create something out of our usual , I want to share more of those recipes with you! I’ve made this dish twice and I love how the combination of seared seafood with easy veggies is a light dish, but completely satisfying.
I made this one up. Feel free to adjust and add or takeaway any veggie!
Ingredients:
- 10 scallops
- 4 ears of fresh corn
- half a purple onion
- one zucchini
- half cup of cherry tomatoes
- 1 bag of shelled edamame (I used this to add a little more protein, but butter beans would be delicious)
- half a bag of spinach
- Old Bay seasoning
- salt
- pepper
- garlic
- olive oil
- Prepare your scallops. Bring your scallops out of the fridge for at least 30 minutes to get room temp. Pat dry with paper towels and season with Old Bay seasoning. I dust them pretty heavily on both sides.
- Prepare your veggies. Dice the onion and zucchini; slice the cherry tomatoes in half. Shuck the corn and take it off the cobb.
- Heat a large sauce pan for the veggies on medium high heat with about a tablespoon of olive oil. First, sautee the onions; once they are slightly caramelized, add in the zucchini, corn, and edamame. Let them become tender. Add in cherry tomatoes. Lastly, fold in spinach and allow it to wilt. Season to your taste with garlic, salt, pepper, fresh herbs.
- Heat 2 teaspoons of olive oil in another sauce pan over medium high heat and let this reach that temperature. Once the pan is hot, place you scallops in and let them cook for 3 and a half minutes. Once finished, flip and cook on the opposite side for 3 and a half minutes.
- Plate your meal with veggies and add seared scallops to the top or side.
- Enjoy!
