Scallops With Kale Pesto

• 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

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

t, scallops, sp, tomatoes, bell, ears, cucumber, shallot, evoo, t, kale pesto, goat cheese

Taken from www.epicurious.com/recipes/member/views/scallops-with-kale-pesto-51649041 (may not work)