This looks absolutely mouth watering, no? Photo by the Mignoni Kitchen.

Author: The Migoni Kitchen Servings: 2 People Total Time: 50 minutes This Texas heat is no joke, so salads for dinner are sounding more and more appealing. This recipe for seared scallops with a warm corn, tomato, and okra salad is the perfect way to highlight the best produce of the summertime and make an exciting salad for dinner!

Ingredients:

• 5 slices bacon
• 8 scallops (large, about ¾ lb)
• 3 ears of fresh corn, cut from cobs (or 1.5 cups frozen corn, thawed)
• 3-4 Medium Tomatoes, sliced into wedges
• 8 ounces (1 cup) fresh okra, halved.
• 1.5 tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp granulated sugar
• 8 ounces/1 cup okra

Dressing:

• ¼ cup mint
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• 2 tbsp honey
• Juice of 1 lemon
• ½ clove garlic
• ¼ tsp salt
• ¼ tsp pepper

Instructions: Lay bacon into a cold skillet, turn onto low-medium heat and render bacon until crispy, about 10-15 minutes. Set aside on paper towel to absorb excess grease. Crumble once cooled. Reserve about 1-2 tbsp bacon fat in the pan for searing scallops later.

Meanwhile, preheat the oven to about 400F. Toss the halved okra with olive oil, ¼ tsp salt, and ¼ tsp pepper. Lay the okra out onto baking sheet (with wire rack if you have one). Bake for 25-30 minutes until browned.

While the okra bakes, make the dressing. Add dressing ingredients into a food processor or blender and pulse until well blended. Set aside. Next, cook the scallops and corn. Heat up the reserved bacon fat over high heat. Pat scallops dry and season with salt and sugar. Sear in hot pan for about 3 minutes on each side. Take out of the pan and allow to rest on a plate for 1-2 minutes.

Next, add in the corn into your pan and saute to cook through, about 2-3 minutes. Toss the cooked corn, fresh tomatoes, bacon, and baked okra together. Divide between 2 plates and top with seared scallops and dressing.

Sauce it up. Photo and food by The Migoni Kitchen