Seared Scallop & Corn Fajitas
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Dinner without a recipe: this light summer supper is made from three simple elements, starring seared scallops and fresh corn succotash. Just add lettuce, flour tortillas and hot sauce and enjoy it outside.
1lb Sea Scallops
4 large red or green lettuce leaves
4 flour tortillas
2 cups fresh corn salad (succotash)
hot sauce for serving
Prepare fresh corn salad (succotash) in advance.
Pat the scallops dry and lay out on a baking sheet lined with layers of paper towels. Season both sides well with sea salt. Heat the olive oil in a wide skillet over high heat and the overhead fan on. When wisps of smoke appear, arrange the scallops in the pan 2 inches apart in a clockwise pattern.
Cook without disturbing for 2-3 minutes. When the bottom edges of the scallops turn dark brown, test one of the scallops by flipping it over with a thin-bladed spatula. When evenly and deeply browned, flip over all the scallops and cook for 1 minute more. Transfer to a plate to rest.
Arrange the lettuce leaves on top of each of the tortillas, top with 1/2 cup of the succotash and 4 scallops. Serve with hot sauce.
Recipe via Lynne Curry