SCALLOPS BUTTERNUT & CORN SALAD

 

What could be better for an Autumn picnic than a scallop salad with summer’s harvest of butternut squash, and corn! Throw in a bottle or two of wine, your favorite cheeses, a crusty baguette, and of course autumns apples and grapes, and you have yourself the makings of a “get-lost-afternoon” Sunday picnic.

Fast, easy, and do-ahead salad which can be packed in individual mason jars, or small plastic bowls with lids.

SCALLOP BUTTERNUT AND CORN SALAD

Yields: 4

Ingredients

–        2 pounds of scallops, cut in half

–        2 cups of corn, puree ½ cup to thicken

–        1 ½ cups of cubed, cooked butternut squash

–        3 spring onion stalks, chopped fine

–        2 celery stalks, chopped like confetti

–        1 cup of cilantro, chopped

–        1 lime, zest, and juice

–        ¼ cup olive oil

–        Salt and Pepper to taste

–        Pinch of cayenne (optional)

–        4 large lettuce leaves, (optional)

Instructions

Salt and pepper the scallops along with the zest of a lime. Pour half of the olive oil in a pan and saute the scallops. Add the corn and corn puree. When scallops lose their opaque color and look firm, remove from pan and cool.

In a bowl, toss in all the ingredients (except lettuce) and lightly mix. You want the celery and onion to retain their crunch.

This lovely salad is now ready to pack up for your picnic. If using plastic bowls, lay a lettuce leaf on the bottom and put your salad on top. Place lid and it is ready to transport. If using mason jars, you can skip the lettuce and eat right out of the individual jars.

Have fun!