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Seared Scallops with Tomatillo Guacamole and Corn Salsa
Makes 3-4 servings

Ingredients

12 large scallops
cumin
olive oil
salt

For the Tomatillo Guacamole:

1 avocado, halved and pitted
1/2 pound tomatillos, husked and coarsely chopped
1/2 lime, juiced
1 garlic clove, coarsely chopped
1 small shallot, coarsely chopped
1/2 1 jalapeño, seeded and coarsely chopped (to taste)
1/2 cup cilantro leaves, coarsely chopped
1/2 tsp cumin
salt to taste

For the corn salsa:

3 ears corn, shucked
1 cup cherry tomatoes, halved
1/4 cup cilantro leaves, coarsely chopped
1 tsp white vinegar
1/2 tsp cumin
salt to taste

Combine all ingredients for the guacamole in a food processor or blender and pulse until mixture is combined, but still fairly coarse. Set aside.

In the center of a large bowl, take one cob at a time, stand it upright and shave the kernels off with your knife. Be careful not to cut too deep, you don’t want the coarse center of the cob to come off with the corn. Repeat with the remaining cobs until all have been shaved. Toss together with the remaining ingredients for the salsa, and set aside.

NOTE: the salsa can be made the day before.

Gently pat the scallops down with a towel until very dry, and season both sides well with cumin on a large side plate.

Lightly coat the bottom of a large skillet with olive oil and set over high heat. When the pan is smoking hot, add the scallops, making sure not to crowd the pan. Allow the first side of the scallops to sear without moving them (3-5 minutes). When the bottom half has turned from opaque to white, and the bottom is a dark brown, flip the scallops and sear on the other side.

Cook the scallops until the insides are white and you feel some resistance when pushing down on the tops with your spatula. Salt well.

Serve the scallops with a generous dollop of tomatillo guacamole and a spoonful of corn salsa on top. A light side salad rounds out this perfect weeknight summertime meal.

Thanks Phoebe, and good luck! Readers, give Phoebe a thumbs up if you like this recipe!