Scallops and Autumn's harvest of butternut squash and corn, tossed in a vibrant flavored salad.
Course Salads and Veggies, Seafood
Cuisine American
Keyword Scallops and Autumn Harvest Salad
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Ingredients
2lbs Scallops cut in half, if large
1 1/2cupsButternut squash peeled and cubed the same size as the scallops
2cupsCooked corn
3Spring onion finely chopped
2Celery stalkschopped fine
1cupCilantro or parsleyfinely chopped
2tbspLime juice
1tspLime zest
1/4cupOlive oil
Salt and pepper to taste
4Large Lettuce leaves, optionalbib lettuce
Instructions
Salt and pepper the scallops along with the zest of a lime. Add 2 tablespoons of the olive oil in a medium saute pan and sear the scallops. When the scallops lose their opaque color and look firm, remove them from the pan and cool, about 5-minutes.
With a drizzle more of olive oil, toss the cubed (cut the size of the scallops), butternut squash into the same pan on medium high and sauté on all sides.Add just a little water into the pan and place the lid on to steam the butternut until soft, about 5-minutes. Remove.
In a bowl, gently toss the scallops, corn, butternut, cilantro, celery, spring onion, remaining olive oil, lime juice and seasoning to taste.
Divide into individual containers for the picnic or serve on plates for an outdoor lunch at home.