While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.
Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb — basil. Its flavor complements corn wonderfully. To get the recipe, read more. From The Nest Ingredients 1 pound scallops Directions Serves 4.
Scallops With Sage and Corn
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)
From The Nest
1 pound scallops