Summer Scallops with Corn Soup
Prep time: 1 hour
Do not be deceived into thinking this dish is difficult to make because of its many components. Each part is extremely simple, and the result is a symphony of summer flavors: sweet corn; juicy, meaty tomatoes; the world’s best fruit — the olive; and buttery scallops. All of it served with crusty, tomato-juice-soaked, toasted bread and two bright, piquant oils. This is the dish I would take with me to a desert island.
- 12 sea scallops Add to list
- Salt and freshly ground pepper Add to list
- 2 tablespoons high-heat vegetable oil Add to list
- Corn Soup Add to list
- Tomato slices (reserved in the Tomato Bread) Add to list
- Olive Salad Add to list
- 2 tablespoons Herb Oil Add to list
- 2 tablespoons chile oil Add to list
- Tomato Bread Add to list
Dry the scallops with paper towels. Place them on a plate and season generously with salt and pepper.
Heat a heavy skillet over high heat. Add the vegetable oil and, when it is really hot, carefully add the scallops to the pan, being careful not to splatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 2 minutes on one side without disturbing them, or until they are caramelized, then flip, cooking the other side for only 1 minute or so more. Set aside and keep warm until ready to assemble dish.
To assemble the dish, ladle some Corn Soup into each of 4 wide, shallow bowls. Lay a tomato slice sprinkled with a little salt in the middle of each bowl. Place 3 scallops around the tomato.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event