Summer Salad with Seared Scallops

I love making and eating this salad. I love the greens, the blues, the the yellows and the reds of this flavorful dish

Ingredients:
1lbs of sea scallops
15 cherry tomatoes
3 tablespoons of corn kernels (I used  organic frozen)
4 cups of baby spinach
1 cup of blueberries

2 tablespoons of butter

2 teaspoons of balsamic glaze

Directions:

Drain and rinse scallops thoroughly, then pat them dry with paper towels. Scallops have an adductor muscle on the side. It's a tough little tab of meat that should be pulled off before cooking the scallop because it can be kind of chewy. Heat a non-stick pan over a high heat and add butter. Let the pan get hot and butter melt, place scallops flat side down in the hot pan. Make sure there is enough oil on a pan and do not lower heat. Sear scallops for about 2 minutes, they will form a gold crust and then turn them to another side, continue cooking them on a high heat for another minute. Remove scallops from pan, place them on a dish and set them aside.

Tips: Once you placed scallops on a pan, do not move scallops around and do not turn them over right away, all you'll be doing is preventing them from forming the nice brown crust that you want. It is easily to overcook scallops, do not sear them for more than 3 minutes, they will become chewy and inedible.

You will have some left over butter on a pan after searing scallops, place corn kernels on a pan and fry them over medium heat for about a minute.

In a separate dish place washed spinach, blueberries, cherry tomatoes and corn with formed sauce from frying scallops and corn add balsamic glaze. Mix all the vegetables and dressing well.  Transfer salad to a serving dish and top with scallops, garnish it with balsamic glaze.