Seafood Recipes, Pescatarian Recipes

Seared Scallop Salad

Creamy Shrimp and Crab Dip
Creamy Shrimp and Crab Dip

Scallop Salad with Crunchy Chickpeas and Corn

A delicious scallop salad with crunchy chickpeas, fire-roasted corn, fresh herbs, and creamy avocado. Perfect for a light, flavorful dish served warm or at room temperature

15

12

7

Minutes

Ingredients

Steps

Creamy Shrimp and Crab Dip

Scallop Salad with Crunchy Chickpeas and Corn

A delicious scallop salad with crunchy chickpeas, fire-roasted corn, fresh herbs, and creamy avocado. Perfect for a light, flavorful dish served warm or at room temperature

35

14

6

Minutes

Ingredients

Steps

Ingredients

Directions

Ingredients:

  • 1 tray of OceanBox Sea Scallops
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 cup frozen fire-roasted corn
  • 1 cup frozen peas
  • 1 small can of green chiles
  • A handful of fresh basil, coarsely chopped
  • Half a bunch of fresh parsley, coarsely chopped
  • 2 green onions, sliced
  • ½ avocado, diced
  • ⅓ cup feta crumbles
  • 1 cup crunchy chickpeas
  •  

Sea Scallops

$29.36
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  1. Heat a pan over medium-high heat and add the oil.

  2. Pat the scallops dry, then add them to the hot oil.

  3. Cook the scallops for 5 minutes, or until they are halfway cooked through.

  4. Add the butter to the pan, then flip the scallops. Continue cooking for another 3-4 minutes, or until the scallops easily release from the pan.

  5. In a serving platter, mix together the remaining ingredients: fire-roasted corn, peas, green chiles, basil, parsley, green onions, avocado, feta, and crunchy chickpeas.

  6. Place the cooked scallops on top of the salad mixture.

  7. Serve warm or at room temperature.

Ingredients

Ingredients:

  • 1 tray of OceanBox Sea Scallops
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 cup frozen fire-roasted corn
  • 1 cup frozen peas
  • 1 small can of green chiles
  • A handful of fresh basil, coarsely chopped
  • Half a bunch of fresh parsley, coarsely chopped
  • 2 green onions, sliced
  • ½ avocado, diced
  • ⅓ cup feta crumbles
  • 1 cup crunchy chickpeas
  •  

Directions

  1. Heat a pan over medium-high heat and add the oil.

  2. Pat the scallops dry, then add them to the hot oil.

  3. Cook the scallops for 5 minutes, or until they are halfway cooked through.

  4. Add the butter to the pan, then flip the scallops. Continue cooking for another 3-4 minutes, or until the scallops easily release from the pan.

  5. In a serving platter, mix together the remaining ingredients: fire-roasted corn, peas, green chiles, basil, parsley, green onions, avocado, feta, and crunchy chickpeas.

  6. Place the cooked scallops on top of the salad mixture.

  7. Serve warm or at room temperature.

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