Sauteed Scallops with Corn Salsa

SAUTEED SCALLOPS WITH CORN SALSA

Usually, when I cook scallops, I just roll it in bread crumbs, fry it and serve it with lemon wedges and sometimes cocktail sauce. I decided to try something new and found a recipe by Gordon Ramsay. This one is from his book Gordon Ramsay's Fast Food. We liked the hint of curry, it doesn't overpower the scallops. This is pretty easy and takes less than 30 minutes to prepare. For this recipe, it is ideal to use Sea scallops, these are the big ones. The original recipe calls for 3 tbsp. of Sesame oil, I only used 1 tbsp. I didn't have Arugula so I used Spinach. Here's the recipe:

SAUTEED SCALLOPS WITH CORN SALSA
Sea scallops, cleaned
1/2 tsp medium curry powder
2 tbsp olive oil
arugula leaves

Corn Salsa:
14 oz can corn, drained
cherry tomatoes, quartered
1 small red onions, minced
1/4 tsp chili pepper flakes
2 scallions, sliced finely
1 tbsp sesame oil
1 tbsp cilantro, chopped
juice of 1 lime
dash of light soy sauce
salt and ground black pepper

For the salsa:

Mix all the ingredients and stir over medium heat for about 2 minutes. Set aside.

If the scallops are thick, slice it horizontally into two disks. Mix the curry powder with 1 tsp. salt and sprinkile over the scallops. Heat a large skillet over high heat and add the oil. Cook the scallops for 1 minute each side until golden brown at the edges. Don't overcook.

Spoon the salsa onto the plate and arrange the scallops on top. Serve immediately.

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