Sea Candy

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Appetizer / Fish

Seared Scallops with Corn and Red Pepper Relish and Cilantro Oil

Scallops are delicate, sweet and buttery. I refer to them as sea candy, because of their inherent sweetness. This dish is bright, fresh and delicious. Definitely suitable as an appetizer served with a crisp glass of white wine.

Time-30 minutes


Ingredients for Corn and Red Pepper Relish

16 ounce frozen corn thawed, 1/2 red pepper chopped, 1 small shallot diced, 1 clove of garlic, 2 TBS of olive oil and 1/2 tsp of kosher salt.

Ingredients for Cilantro Oil

1 Bunch of cilantro stems included, juice of 1 lemon, 1 cup of canola oil and 1/2 tsp of kosher salt.

6 Sea Scallops or 3 per person 2 TBS of butter and olive oil for searing.


First start with cilantro oil. In blender add cilantro, lemon juice, salt and oil and blend until smooth. With a fine mesh strainer strain the oil into a dressing bottle and set aside.

Cilantro oil

Next start relish by adding olive oil to a sauté pan on medium heat. Sauté thawed corn for 2 minutes to warm through and bring out its sweetness. Add red pepper and sauté for another 2 minutes. Follow with shallots and garlic until softened and lightly browned. Turn of heat and set aside.

Corn and Red pepper relish

When purchasing scallops ask fish monger if the side tendon is removed if not ask him/her to do it for you. Rinse scallops under cold water then throughly pat dry with a paper towel. They can sit at room temperature for 10 minutes before needing to refrigerate them . Add 2 TBS of olive oil and 2 TBS of butter on medium high heat. Sprinkle salt to taste on both sides of scallop while oil heats up. When oil starts to move in pan it’s ready. Add 3 scallops at a time flat side down and cook until brown about 2-3 minutes. Using tongs flip scallop if scallop sticks to pan don’t force just add more butter. Cook on other side for another 2 minutes. Prepare for plating.


Place relish on platter and create little wells to house cilantro oil and for scallop to sit in. Add chopped cilantro or micro greens to finish dish.

As appetizer
As individual dish


The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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