Scallops With Kale Pesto - cooking recipe

Ingredients

3 T EVOO
16 Sea scallops
S&P
4 medium tomatoes, cut into bite sized chunks
3 bell peppers(red,yellow, orange) seeded and thinly sliced
2 c corn- 2 ears
1 cucumber, peeled, seeded, and thinly sliced
1 jalapeno seeded, thinly sliced
1 shallot, thinly sliced
1/4 c EVOO
3 T champagne vinegar
1/2 c kale pesto
4 oz mild soft goat cheese, crumbled

Preparation

heat oil in a nonstick skillet over med-high heat. Season scallops with s&p.
Sear scallops on both sides 1-2 minutes.
Transfer to a platter.
Ina large bowl, combine tomatoes, bell peppers, corn, cucumber, jalapeno, and shallot.
Drizzle olive oil and vinegar over them and season w/s&p.
Divide among plates. Add scallops and garnish with 1 t of kale pesto.
Sprinkle with goat cheese.