Seared Responsible Choice Scallops with Corn Tomato Salad

All you need:Scallop Corn Tomato Salad

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 8 Responsible Choice sea scallops, small side muscle removed, patted dry
  • Kosher salt and freshly ground black pepper
  • 4 ears sweet corn, slightly charred on grill, cooled
  • 1 1/2 cups halved cherry tomatoes
  • 1 avocado, peeled, pitted and small diced
  • 2 tbsp thinly sliced red onion
  • 1 1/2 tsp fresh thyme leaves
  • 1 tbsp garlic-flavored olive oil
  • Juice of 1 lemon
  • 2 tbsp balsamic glaze
  • 2 cups baby arugula

All you do:

  1. To make the scallops, heat butter and oil in a 12- to 14-inch sauté pan over high heat. Season scallops with salt and pepper.
  2. Once the fat begins to smoke, gently add the Responsible Choice sea scallops to the pan, making sure they are not touching each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
  3. To make the corn tomato salad, cut corn off the cob and place in a bowl.
  4. Add cherry tomatoes, avocado, red onion, thyme, olive oil and lemon. Season to taste with salt and pepper.
  5. To plate, drizzle balsamic glaze on a serving platter and top with baby arugula, corn salad and finish with the seared scallops.
    Serve immediately.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.