This seared scallops and corn salad dish was inspired by Chrissy Teigen’s cookbook, Cravings. Some of the links on this page are affiliate links.
When I was younger, I was the pickiest eater. Brian will argue I am still that person. The food on my plate couldn’t touch one another. If my hot food was too cold or my cold food too hot, I would refuse to eat. Sorry Mom, I was the worst child to feed. As an adult I would like to think I’ve gotten a lot better. Now, I try things I would have never tried before, like vegetables. Texture is a big thing for me as well. Till this day I will not eat a banana that’s too mushy. Which is also the reason I didn’t like scallops growing up.
Scallops + Butter + Pepper = Amazing.
I tease Brian constantly about his love for New England. From his Whalers hat, Sperrys, and his all-American, red-blue color palette, there are days he’s a walking billboard for Connecticut. His love for seafood also goes back to his New England roots. If Brian could have a lobster everyday, I’m sure he would. He also loves scallops. I think he inherited that from his mother. One day he convinced me to try them and that was day I realized my eating habits changed. I now share his love of scallops and cannot get enough of them. The first time I tried scallops, Brian used his mother’s recipe. They were amazing. What I love about cooking seafood is the simplicity of the recipes. The fact that butter is included almost all the time is a bonus!
Brian’s love for seafood goes back to his New England roots.
As bloggers, Brian and I are always looking for more ways to prepare our favorite food. My obsession with Christy Teigen’s cookbook, Cravings, is still very much alive. You could imagine my excitement when I found her Perfect Seared Scallops with Warm Corn Salad recipe. Her recipe was not too different from Brian’s, however it gave some great advice on how to get that perfect sear. The secret is to not flip them too early. These seared scallops were paired with this simple, warm corn and pepper salad. The color of the salsa alone had my month watering.
This recipe is perfect for a summer night dinner. It took all of 30 mins to make, so you have more time to enjoy your meal. We paired this dish with a glass of Sauvignon Blanc because everything tastes better with wine. Starting this blog five years ago with Brian has changed my life. I’ve grown to love many different foods I shunned away as a kid. Maybe this dish isn’t for you, but I urge you try something new because it maybe an undiscovered love.