Sea Scallops with Corn and Avocado Salsa

I suppose I will admit that I will miss fresh seafood when we move next year.  Although I will have to say that you 100% can find fresh seafood when you DON’T live in CT.  Guaranteed.  Like Alaska.  Or the PNW.  I can say that since I’ve lived there.  If I had to rank order the three places – Mystic, Seattle and Juneau, I would probably do it like this:

1. Seattle
2. Juneau
3. Mystic

LOL.  If KB is reading this he will probably say the last 2 are reversed.  But it’s been a long time since I lived in AK so the not-so-fond-memories are probably forgotten.  And I do have that run-in with the black bear and her two cubs to look back on in Juneau which along with the dungeness crab from the gas station moves it right up the list.

Anyways, KB and I have gotten fond of getting fresh sea scallops whenever possible.  We used to have a fish market we would frequent in Groton, but sadly that closed.  Because it’s CT.  Or maybe because they retired.  Who knows?  So we went to Plymouth Rock a few weeks back and we decided since we were up in Massachusetts where the Pilgrims landed, we should get some sea scallops?  The mind works in mysterious ways.   I seared them in olive oil and served with a corn and avocado salsa.  Delish!

Sprinkle sea scallops with salt and pepper.  I go light on the salt.


Make the salsa: add avocados, corn, green onions and onion in a bowl.  Add a little lime juice and season with salt and pepper to taste.


Sear sea scallops in olive oil.


On both sides.  For about 2-3 minutes on each side.  Do not overcook.


Top with salsa.  Serve and enjoy!



2 lbs fresh sea scallops
salt and pepper
olive oil
2 medium avocados, diced
1 cup fresh, canned, or frozen corn, cooked in olive oil and cooled
1/2 onion, diced
3 green onions, diced
2 Tablespoons lime juice

Sprinkle sea scallops lightly with salt and pepper.  Meanwhile, in a medium bowl, combine avocados, corn, onions, green onions and lime juice.  Season with salt and pepper to taste.  If you like heat, you can add a dash of cayenne pepper or crushed red pepper. Sear sea scallops in olive oil for about 2-3 minutes on each side, until done.  Do not overcook.  Serve with corn and avocado salsa.