We arrived on Cape Cod this week for our annual summer vacation. Sandy beaches, salt water, the sharks {for real!} are all part of the fun.
Much of what we do revolves around what we’re going to eat. Haddock, lobster and clams are prime items on the menu while we’re living the east coast life.
Sea scallops are one of my top three. So, I find every opportunity to eat them in every form.
One evening, I turned a batch of scallops into these seared scallop & corn fajitas. The fun part about this quick and fresh supper is that it’s not even a recipe–just three components:
Part 1: Sea Scallops
Fat, sweet scallops simply seasoned with salt and seared in a hot skillet until beautifully golden brown. Yes, this takes boldness and patience. But I’ve got this how-to guide to seared scallops.
Part 2: Corn salsa
Fresh corn straight off the cob combined with diced avocado, cilantro, lime and salt. It brings all the crunch and flavor power you need while complementing the scallops. Here is my favorite summer succotash recipe.
Part 3: Flour tortillas
Warmed, soft and good-quality flour tortillas are the packaging to take this fajita to a lovely sunny spot outdoors.
Why are these fajitas and not burritos? you may ask. The protein plus vegetable–no beans or rice–and flour factor all add up to fajita in my book. No classic Mexican dish, call them whatever you like.
I also included a layer of red lettuce leaves, so you can even skip the tortilla and serve the seared scallops and corn more like these shrimp lettuce wraps.
Sea scallop & corn fajitas feed just one, or your whole family for a summer meal as light as the summer breezes.
And it still leaves room for ice cream, an obligatory element of the best summer vacations.
What are your favorite easy, breezy suppers for summertime? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Seared Scallop & Corn Fajitas
Ingredients
- 1 pound sea scallops
- 4 large red or green lettuce leaves
- 4 flour tortillas
- 2 cups prepared succotash (fresh corn salad) recipe
- hot sauce for serving
Instructions
- Pat the scallops dry and lay out on a baking sheet lined with layers of paper towels. Season both sides well with sea salt. Heat the olive oil in a wide skillet over high heat and the overhead fan on. When wisps of smoke appear, arrange the scallops in the pan 2 inches apart in a clockwise pattern.
- Cook without disturbing for 2-3 minutes. When the bottom edges of the scallops turn dark brown, test one of the scallops by flipping it over with a thin-bladed spatula. When evenly and deeply browned, flip over all the scallops and cook for 1 minute more. Transfer to a plate to rest.
- Arrange the lettuce leaves on top of each of the tortillas, top with 1/2 cup of the succotash and 4 scallops. Serve with hot sauce.
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