Seared Scallops with a Corn, Bacon and Avocado Relish

Total Time:
30 min
10 min
10 min
10 min

4 servings

  • 4 ears corn, shucked
  • 1 medium onion
  • 1 red bell pepper
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper
  • Vegetable oil, for oiling pan
  • 16 dry sea scallops
  • 2 avocados
  • 12 strips bacon, cooked and chopped
  • 1 lemon, halved
Watch how to make this recipe.
  • Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.

  • Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.

  • Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.

  • Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.

  • Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.

  • Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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