Fresh Corn and Seafood Salad

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This salad is wonderful made with freshly picked corn cut right from the cobs without cooking. If fresh corn is unavailable, thawed but uncooked frozen corn can be used instead. The salad can be made entirely with shrimp, but we strongly recommend the combination of shrimp and scallops.

Ingredients

  • 6 ounces bay or calico scallops
  • 6 ounces medium shrimp, peeled and deveined
  • S

Method

  • Wipe the scallops and shrimp dry with a paper towel and sprinkle lightly with salt and pepper. Heat a large nonstick skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Add the scallops and shrimp, a few at a time, and toss just until cooked through, about 2 minutes. Transfer to a plate. Cool to room temperature.
  • Combine the c