CitySen Lounge
Grand Rapids, Michigan










4 Sea Scallops
1 Tsp. Old Bay Seasoning
1 Tsp. Garlic Powder
1 Tsp. Salt and Pepper
2 Tsp. Extra Virgin Olive Oil


  • Pat scallops dry with a paper towel.
  • Toss all dry ingredients together in mixing bowl.
  • Coat both sides of the scallops with seasoning mix.
  • Heat olive oil in a sauté pan, then place scallops in pan and sear each side for two minutes. Do not cook all the way through as it will make the scallops chewy.

Roasted Corn and Avocado Purée
1 Ear of Corn, shucked
1 Tsp. Salt and Pepper
1 Avocado, pit and skin removed
2 Cloves Garlic, peeled, chopped, and divided in half
¼ Cup plus 2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Ginger, chopped


  • Take a knife and remove the corn kernels from the cob. Heat 2 Tbsp. olive oil in a sauté pan, then add the corn, a pinch of salt and pepper, and half the garlic.  Cook until corn starts to char. When evenly lightly charred, remove from heat and let cool.
  • When corn has cooled, place in a blender with the avocado, remaining garlic, ginger, and salt and pepper. Turn blender on and add a drizzle of extra virgin olive oil. Blend until smooth.

Plate scallops and top with a small spoonful of purée.