Seared sea scallops with lime sauce
Instructions:
- Pat the scallops dry with paper towels. Season both sides with the salt and pepper and lightly dust with the flour. Set aside in a single layer on a plate to dry a little while the oil gets hot.
- Heat the oil in a large nonstick skillet or well-seasoned cast-iron skillet over medium-high heat. Working in batches if necessary, add the scallops to the skillet, leaving about a 1-inch space between them so that they will brown instead of steam. Cook the scallops undisturbed until the edges are well browned, about 2 minutes.
- Meanwhile, spoon the hot Stirred Corn onto serving plates.
- Turn the scallops over with tongs and cook just until browned on the bottom and opaque in the center, about 2 minutes more, then place them on top of the corn. The scallops will continue to cook and firm up as they rest.
- Melt the butter in the skillet, scrapping up any browned glaze from the bottom of the pan. Stir in the lime zest and lime juice. Pour over the scallops and serve immediately. Scallops will not wait.