Seared Sea Scallops
Makes: 4 servings
1 1⁄2 pounds sea scallops
1 teaspoon salt, divided
1⁄2 teaspoon pepper, divided
2 tablespoons canola oil
2 cups fresh corn kernels (about 4 ears)
1 cup chopped smoked ham
1 tablespoon lemon juice
2 tablespoons butter
2 tablespoons thinly sliced chives
Steamed green beans (optional)
Sprinkle scallops with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add scallops and cook until golden brown, 1 1⁄2 minutes per side. Remove from skillet, cover, and keep warm.
Add corn and ham to skillet and cook for 2 minutes. Stir in lemon juice and remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Cook for 1 minute. Add butter and stir until it melts, about 1 minute.
Serve corn mixture with scallops. Sprinkle with chives. Serve with steamed green beans, if desired.