Sea Scallops With Corn Salad

Sea Scallops With Corn Salad


  • 1 cup frozen corn, thawed
  • 1 tomatoes, diced
  • 3 scallions, sliced
  • 1/3 cup basil leaves, finely shredded
  • 2 TB balsamic vinegar
  • 2 TB hot water
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil
  • 1 1/2 pounds sea scallops (about 30)
  • 1 TB Signature Spices Caribbean Rub
  • Salt to taste
  • salad greens, cleaned
  • 6 bacon, fried until crisp.


  1. In a large bowl, add the corn, tomatoes, scallions, bacon and basil and season with salt and pepper.
  2. In a small bowl, whisk the vinegar, hot water and mustard together, then slowly add the olive oil combined.
  3. Corn salad.
  4. Top the salad greens with this mixture.
  5. Pat scallops dry, brush with a little olive oil and season with salt and Signature Spices Caribbean Rub.
  6. Grill or quickly fry the scallops in a large pan until done (they will be opaque).
  7. Do not over cook.
  8. Top the salad with the scallops.

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