Butter-Basted Scallops with Sweet Corn & Creamy Avocado Salad
These Butter-Basted Scallops are pure indulgence! Perfectly seared for a golden crust, then bathed in rich, garlicky butter with fresh thyme. Paired with a vibrant sweet corn and creamy avocado salad, this dish is fresh, flavorful, and absolutely irresistible!
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Servings: 2
Ingredients
For the Scallops:
- 8 ButcherBox scallops muscle removed
- Salt to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic smashed
- 3 sprigs fresh thyme
For the Sweet Corn & Avocado Salad:
- 1 cup fresh corn kernels (grilled or steamed)
- 1 avocado diced
- 2 scallions thinly sliced
- 1 jalapeño finely chopped
- 2 cloves garlic grated
- Juice of 1 lime
- 2 tbsp olive oil
- 2 tbsp fresh mint chopped
- Salt & pepper to taste
Instructions
Preparation:
- Remove the small muscle from each scallop and pat them dry. Season generously with salt.
- In a mixing bowl, combine corn, avocado, scallions, jalapeño, and grated garlic. Add lime juice, olive oil, and chopped mint. Season with salt & pepper, then toss gently.
How to Cook
- Heat a skillet over high heat with olive oil. Once hot, place scallops in the pan, making sure they don’t touch. Sear for about 2 minutes until a deep golden crust forms.
- Flip the scallops, reduce heat to medium-low, and add butter, garlic, and thyme. Tilt the pan and spoon the melted butter over the scallops for 1 more minute until cooked through.
- Plate the fresh corn and avocado salad, top with buttery scallops, and drizzle any extra garlic butter over everything.
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