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
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
Heat a pan over medium-high heat and add the oil.
Pat the scallops dry, then add them to the hot oil.
Cook the scallops for 5 minutes, or until they are halfway cooked through.
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.
In a serving platter, mix together the remaining ingredients: fire-roasted corn, peas, green chiles, basil, parsley, green onions, avocado, feta, and crunchy chickpeas.
Place the cooked scallops on top of the salad mixture.
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
Heat a pan over medium-high heat and add the oil.
Pat the scallops dry, then add them to the hot oil.
Cook the scallops for 5 minutes, or until they are halfway cooked through.
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.
In a serving platter, mix together the remaining ingredients: fire-roasted corn, peas, green chiles, basil, parsley, green onions, avocado, feta, and crunchy chickpeas.
Place the cooked scallops on top of the salad mixture.
Serve warm or at room temperature.
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