Seared Scallops with Corn, Avocado and Herb Salad via

Seared Scallops with Corn, Avocado and Herb Salad

Seared scallops sit a top a sweet corn, creamy avocado and fresh summer herb salad. This is the perfect salad to ring in the unofficial start to summer.
Keyword seafood, scallops, salad, corn salad
Total Time 20 minutes
Servings 4


For the salad

  • 5 ears fresh corn on the cob
  • 1 bunch scallions, thinly sliced white and green parts
  • 1/2 cup loosely packed basil leaves slivered
  • 1/4 cup loosely packed flat leaf parsley leaves roughly chopped
  • 1/4 cup loosely packed cilantro leaves and stems roughly chopped (any thick stems removed)
  • 3/4 cup crumbled feta cheese
  • 1 lime, juice of
  • 2 Tablespoons seasoned rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1 avocado cut into chunks
  • 1/2 cup Saffron Road chickpeas, crushed, plus more for serving sea salt or Korean BBQ flavor
  • lime wedges

For the scallops

  • 1 teaspoon extra virgin olive oil
  • 1 lb sea scallops patted dry
  • salt and pepper


  1. Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a large bowl.

  2. Add scallops, herbs, feta, lime juice, rice vinegar and evoo to the bowl with the corn and toss. Top with avocado and crushed chickpeas.

  3. Heat remaining teaspoon of evoo in a saute pan over medium heat. Season scallops on both sides with salt and pepper. Heat a medium sauté pan with 1 teaspoon olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops. Don’t crowd the scallops – cook in two batches if need be. Sear scallops for a minute or two (until desired doneness) on each side until a nice golden crust forms. Remove from heat.

  4. Add scallops to corn salad. Serve with lime wedges.