Seared Scallops with Sweet Corn Salsa

Serves: 4 | Preparation Time: 10 min


  • 4  large scallops
  • 1/2 tsp curry powder
  • Pinch sea salt
  • olive oil
  • 300g sweet corn
  • 150g tomatoes
  • 1 thinly sliced red or green chilli
  • 1  small red onion
  • 1 tbsp sesame oil
  •  light soy sauce
  •  black pepper
  • fresh parsley


Finely chop the onion and chilli, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, a splash of soy sauce, salt and pepper. Hold back the parsley for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface.

Meanwhile, heat the salsa - it will just take a minute - and add the parsley. Divide on four plates, and top with the scallops.