Sautéed Scallops with Sweetcorn Salsa

...And yet another recipe from Gordon Ramsay Fast Food. I know, I know - I keep raving about it. But really, everything works out so well! And this little dish, wow - it was so easy and quick to make, and so flavorful! I know I'll be making this again - possibly substituting shrimp for the scallops, I bet that will work out nicely as well.

Sautéed Scallops with Sweetcorn Salsa
Serves 4 as a starter

4 large scallops
1/2 tsp curry powder
pinch of sea salt
olive oil

300 g sweetcorn (fresh, or frozen and thawed)
150 g cherry tomatoes
1 small red chili
1 small red onion
1 tbsp sesame oil
the juice of 1 lime
light soy sauce
sea salt
black pepper
fresh coriander

Finely chop the onion and chili, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, lime, a splash of soy sauce, salt and pepper. Hold back the coriander for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface.

Meanwhile, heat the salsa - it will just take a minute - and add the coriander. Divide on four plates, and top with the scallops.

Recipe in Swedish:
Pilgrimsmusslor med majssalsa