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Seared Scallops with Corn, Avocado and Herb Salad

Jenny Rawn
  • 20 minutes
  • Serves 4

INGREDIENTS

1 lb

Sea scallops

1

Avocado

1/2 cup

Basil, loosely packed leaves

1/4 cup

Cilantro, loosely packed

5

ears Corn, fresh on the cob

1/4 cup

Flat leaf parsley, loosely packed leaves

1

Lime, wedges

1/2 cup

Saffron road chickpeas

1

bunch Scallions

1

Lime, juice of

1

Salt and pepper

1/4 cup

Olive oil, extra virgin

2 tbsp

Rice vinegar, seasoned

3/4 cup

Feta cheese