Seared Scallops W Grilled Corn Scallion Salad Food

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

SPICY SEARED SCALLOP SALAD

Steps:

• Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
• In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO

Steps:

• Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
• Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
• Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
• Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
• Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
• Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.

SEARED SCALLOPS WITH CREAMED CORN

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

GRILLED SCALLOPS WITH MEXICAN CORN SALAD

Steps:

• Light a grill.
• In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
• Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes.
• Transfer to a work surface and cut the kernels off the cobs.
• Whisk the mayonnaise and chile powder into the garlic, onion and lime juice.
• Add the cheese and corn to the bowl and toss.
• Season with salt, pepper and hot sauce.
• Brush the scallops with vegetable oil and season with salt and pepper.
• Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
• Spoon the corn salad onto 4 plates and top with the scallops.
• Serve with lime wedges.

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

Steps:

• Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
• In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
• Serve scallops sprinkled with bacon.

CORN AND SCALLION SALAD

Steps:

• In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

SEARED SCALLOPS /W GRILLED CORN & SCALLION SALAD

Steps:

• Make dressing by putting all ingredients into food processor and blitzing until well combined. Cover and refrigerate until ready to serve.
• Make sure scallops are dried and thawed.
• Chop scallions (whites and greens) and chives and place in large serving bowl, set aside.
• Heat large skillet over medium-high heat and cook bacon until all fat is rendered, about 15 minutes. Remove bacon and set aside for later.
• Pour off bacon fat into heat proof container for later use.
• While fat is rendering, shuck corn, rub with a bit of olive oil and sprinkle with salt. Grill for about 4 minutes per side, until done. About 15 minutes.
• Sprinkle scallops with salt and pepper. Cook scallops by adding half of the bacon drippings to skillet and heating until almost smoking. Add half of the scallops and cook for 3-5 minutes on each side or until browned. Do not overcook.
• Remove cooked scallops to plate and keep warm. Cook remaining scallops via the same method, using the second half of the bacon fat.
• While the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.
• When the corn is done, remove from grill, cut kernels off the cob and add to bowl containing the bacon, scallions and chives.
• Serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad. Don't forget the dressing!