Seared Sea Scallops with Sea Salt

Roasted Corn Salsa

2 fresh corn ears
2 Tablespoons olive oil
1/8 teaspoon sea salt

Remove husk and silk from corn and rinse clean. Rub each corn with olive oil and sprinkle with sea salt. Place in a preheated 400 degree oven (rotate corn during baking) for 25 minutes. Remove from oven. Let cool slightly.  Remove corn from the cob by cutting the kernels with a knife and scraping down the cob to get the juices. Set aside

1 plum tomato, peel, remove seeds and cut into small cubes
1 Tablespoon butter
1/3 cup heavy cream
1 Tablespoon fresh cilantro, chopped
1 Tablespoon red onion, chopped
1 garlic clove, chopped
1/2 teaspoon lemon pepper
Dash cayenne pepper
Juice from 1/2 lime
1/4 teaspoon sea salt

Place corn and all the salsa ingredients above in a sauce pan over high heat. Bring to a boil, then reduce to a simmer. Let cook for approximately 6 minutes.

Seared Sea Scallops with Sea Salt

1 lb large sea scallops
2 Tablespoons olive oil
1/3 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 425.

Rinse scallops and pat dry with towel.
Add sea salt and black pepper to both sides of scallops.
Heat a  saucepan on stove over medium high heat. Add olive oil. After pan is very hot, add scallops. Let cook for 2 minutes on each side. You should have a nice sear. Remove from saucepan and place in a baking pan. Cook in oven for 3 minutes. DO NOT OVER COOK. The burner will give you the nice sear and the oven will finish the cooking process.

Serves 4
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