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Scallop Salad with Corn and Crunchy Chickpeas

OceanBox Seafood
Scallop Salad with Corn and Crunchy Chickpeas
Scallop Salad with Corn and Crunchy Chickpeas

20 Minutes

Scallop Salad with Corn and Crunchy Chickpeas

11 Ingredients

Scallop Salad with Corn and Crunchy Chickpeas

06 Steps

Scallop Salad with Chickpeas & Corn

Sweet, seared scallops meet smoky corn, crisp veggies, and crunchy chickpeas in this vibrant, flavor-packed salad.

This is the kind of dish that feels elevated but is surprisingly easy to pull together — perfect for warm weather dinners, light lunches, or impressing guests with zero stress. Tossed with herbs, creamy avocado, tangy feta, and a little heat from green chiles, it’s a fresh way to enjoy scallops outside of the usual buttery route.

Serve it warm or at room temp — it’s delicious either way.

Directions

  1. Heat pan over medium high heat and add oil
  2. Pat scallops dry and add to the hot oil
  3. After 5 minutes and scallops have cooked half way through, add butter and flip scallops
  4. Continue cooking another 3-4 minutes until scallops easily release from pan
  5. In the same pan, add frozen corn and peas. Sauté for 2–3 minutes until warmed through, then remove from heat
  6. Mix together remaining ingredients on a serving platter and place scallops on top. Serve warm or at room temperature. 

Ingredients

  • One tray OceanBox wild-caught sea scallops
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 cup frozen fire roasted corn
  • 1 cup frozen peas
  • 1 small can of green chiles
  • 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

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