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| Late Harvest Corn with Seared Scallops |
| Serves:4 |
| This simple appetizer was inspired by a couple of late harvest ears of corn, the last of the garden zucchini and a request from my husband that I make something with them. COLAVITA's Basilolio really brought this dish together. |
Origin: Lindy's Table
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Ingredients:
2 tablespoons COLAVITA Basilolio
2 ears of corn, kernels removed
1 medium zucchini, small dice
1 small shallot, minced
1 tablespoon COLAVITA Extra Virgin Olive Oil
8 fresh scallops, muscle removed
Salt and freshly ground pepper, to taste
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Preparation:
Heat the Basilolio in a small saute pan set over medium-high heat. Add the corn, zucchini and shallot; saute until the vegetables are crisp tender, about 2 minutes. Season with salt and pepper, to taste.
In a frying pan, heat the olive oil over medium-high heat. Pat the scallops dry with a paper towel, season with salt and pepper. Place the scallops into the hot pan and sear, about 2 minutes per side (take care not to over-cook).
To serve: Place the corn mixture into the bottom of wide warmed bowls, top with the scallops and pour the juice from the pan over.
Per Serving: 125 Calories (50.9% from fat); 7g Fat (1g Sat, 5g Mono, 1g Poly); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 307mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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