Ingredients
3 T EVOO
16 Sea scallops
S&P
4 medium tomatoes, cut into bite sized chunks
3 bell peppers(red,yellow, orange) seeded and thinly sliced
2 c corn- 2 ears
1 cucumber, peeled, seeded, and thinly sliced
1 jalapeño seeded, thinly sliced
1 shallot, thinly sliced
1/4 c EVOO
3 T champagne vinegar
1/2 c kale pesto
4 oz mild soft goat cheese, crumbled
Preparation
heat oil in a nonstick skillet over med-high heat. Season scallops with s&p. Sear scallops on both sides 1-2 minutes. Transfer to a platter. Ina large bowl, combine tomatoes, bell peppers, corn, cucumber, jalapeño, and shallot. Drizzle olive oil and vinegar over them and season w/s&p. Divide among plates. Add scallops and garnish with 1 t of kale pesto. Sprinkle with goat cheese.
