Summer Seafood: Recipe

I can't be the only one who thinks that seafood is just the right food during summer months. Right? It's light, it's still hearty, but it can be done in so many ways. Tonight I cooked the scallops I purchased at the Farmer's Market on Sunday. Still amazingly fresh, they took no time at all.

Scallops with Citrus Salad and Brown Rice
1 Lbs. scallops, rinsed clean and patted dry
2 Tbsp. lemon-olive oil, divided
salt and pepper

2/3 cup cherry tomatoes, sliced in half
1 gold Kiwi, peeled and diced
1 avocado, pitted and diced
Juice of 1/2 lemon
Juice of 1/2 lime
1 ear of corn, cooked, kernels removed from cob (about 2/3 cup)
1 Tbsp. Olive Oil
1/4 cup sherry

1 pkg. Success 10-minute Brown Rice

In a medium bowl, combine tomatoes, kiwi, avocado, corn, 1 Tbsp. olive oil, and lemon/lime juices. Mix gently but well and set aside.

Cook the rice according to directions, drain when finished and mound in the center of a plate. Top rice with 1/2 of the citrus salad mixture.

Meanwhile in a large pan, heat 1 tablespoon of lemon oil over medium-high heat. Place about 1/2 of the scallops in the pan and season lightly with salt and pepper. Turn after about 2-3 minutes and season again. Remove cooked scallops to a warmed plate and repeat with lemon oil and the remaining scallops. Place scallops on the sides of the rice.

Finally, once all scallops have been cooked, pour the sherry into the pan and deglaze the pan - scraping up all browned bits. Allow it to boil rapidly and to reduce and thicken - about 30 seconds. Spoon sauce over the scallops and serve.