Over the summer, there were many people who visited (and cooked in) our wonderful kitchen in Palo Alto. One guest was a fantastic cook and put together a raw corn salad which was absolutely delicious. I wasn’t quite sure what he used, so I decided to make my own version and add some scallops too. I will admit that this recipe is slightly (and by slightly I mean very) out of season…sorry for the delay in posting.
Let’s be honest here. I do love to cook, but boiling corn is kinda a pain in the ass on a stove that looks like it was designed for a Barbie doll and I don’t own a grill. Raw corn is just as delicious, especially when mixed with other ingredients, such as avocados, bell peppers and cheese….oh yea and the scallops.
I go back and forth on the whole scallops thing. I didn’t try them until I was much older and liked them and went through a scallop phase. Then I didn’t eat them for a couple of years because I preferred other fish. Now I’m back to liking them again. They are super easy to prepare and flavor.
Raw Corn Salad
- 2 ears of corn with kernels removed
- 1/2 avocado
- 1/2 bell pepper diced
- 1/4 c. goat cheese
- Small handful chopped cilantro
- 1/2 tspn olive oil
- Really difficult step of combining all ingredients and letting sit for 20 minutes for the flavors to combine.
Cumin Scallops
- 4-5 scallops
- Cumin
- 2 tspn butter
- 2 tspn olive oil
- Melt the butter and coat the scallops with it.
- Coat the scallops with cumin
- Heat the olive oil and remaining butter on medium heat
- Sear the scallops, 1-2 minutes each side
