Seared Sea Scallops With Citrus Ginger Corn

• 1/4 cup canola oil
• 1 cup diced red onion
• 3 ears corn, kernels removed from cobs with a knife
• 1 tablespoon minced ginger
• 1/2 cup orange juice
• 1/3 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons parsley or basil
• 1 hass avocado, peeled, pitted and quartered
• 20 sea scallops (make sure they are "dry")
• salt and pepper

1. In a large saute pan, add enough canola oil to cover the pan lightly. When hot, add the onion and saute until just beginning to brown. Remove the browned onion to a separate plate.
2. Add more canola oil to the pan if necessary. Add the corn kernels and saute on medium-high heat. Let the kernels brown, scraping occasionally with a spatula to make sure they are not scorching. This can take up to 10 minutes to brown them properly.
3. Add the minced ginger and cook for a minute or until just fragrant.
4. Return the onion to the pan and add the orange juice and vinegar. Simmer and reduce the liquids until they are nearly a glaze on the corn and have have formed a thick sauce.
5. Add the olive oil, butter and herbs and stir gently. Season with salt and pepper to taste and set aside.
6. Rinse the scallops and remove any tough bits attached. Dry with a paper towel.
7. Heat some canola oil on high heat in a new pan. Season the scallops with salt and pepper and gently place the scallops in the pan making sure they are not crowded (do them in batches if they do not fit). Leave them to sear well (about 5 minutes depending on the strength of your stove). Turn and cook through on the other side.
8. Place 5 scallops on each plate. Take the avocado quarter and slice and fan it on the side. Spoon a generous portion of the sauteed corn over the scallops and serve.

canola oil, red onion, corn, ginger, orange juice, balsamic vinegar, olive oil, butter, parsley, hass avocado, they, salt

Taken from food52.com/recipes/13779-seared-sea-scallops-with-citrus-ginger-corn (may not work)