Submitted content courtesy of Family Features
Prep time: 15 minutes
2 ears corn
2teaspoons vegetable oil
10 large scallops
1/4 cup crumbled feta cheese
10 cherry tomatoes, quartered
2 tablespoons finely sliced basil
10 Brenton Vinta crackers
Slice corn off cob.
Heat vegetable oil in pan until hot, sauté corn until golden brown, 3-5 minutes. Set aside to cool.
In another pan, heat vegetable oil until hot. Salt scallops then sear for 2-3 minutes on each side until golden brown. Slice in half to create 10 round scallop discs.
Mix corn, feta, tomatoes and basil together. Season with salt and pepper.
To compile, place spoonful of corn salad on each cracker. Top with 2 pieces of scallop and 1 sprig of basil.
Source: Dare Foods