Southwest-Style Sea Scallops
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Ingredients:
6 U-10 sea scallops
3 tablespoons sweet cream butter
2 cups baby arugula
2 tablespoons pepitas (toasted pumpkin seeds)
2 tablespoons fresh-shucked boiled corn, removed from cob
2 tablespoons cooked black beans
2 tablespoons red onion, diced small
2 tablespoons cilantro, chopped fine
1 tablespoon extra virgin olive oil
¼ cup shaved sharp white cheddar cheese
¼ cup Agave-Chipotle Vinaigrette
Cinnamon Chipotle Rub (Bailey’s Produce & Nursery)
To taste: kosher salt and cracked black pepper
Corn tortilla chips (optional)
Agave-Chipotle Vinaigrette
¼ cup red wine vinegar
¼ cup amber agave nectar
3 limes, juiced
2 single chipotle peppers in adobo
1 teaspoon fresh cilantro, chopped fine
1 teaspoon Dijon mustard
2 teaspoons shallots, minced
1-2 cloves garlic, minced
1½ cups pure olive oil
To taste: kosher salt and black pepper
Instructions:
Remove any side muscles from the scallops. Pat scallops dry with a towel. Lightly dust the scallops with Cinnamon Chipotle Rub and set aside. Heat a large skillet to medium high and add 3 tablespoons butter. When butter begins to brown, add seasoned scallops and sear sides for 2-3 minutes, then remove from pan. In a separate mixing bowl, combine corn, black beans, red onions, cilantro and olive oil. Divide and gently place arugula on each of 3 plates and add two seared scallops per plate. Drizzle vinaigrette over salad greens and scallops. Place corn and black bean mixture over top, then sprinkle with pepitas and grated cheese. Arrange corn chips on side bordering the salad edge.
Agave-Chipotle Vinaigrette
Combine first 8 ingredients in a food processor. Run machine, slowly adding the oil until incorporated.