Summer Scallops with Corn Soup

Serves: 4

Prep time: 1 hour

Your rating: None (1 vote)

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.

Ingredients

Preparation

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.

Spoon some Olive Salad on top of each scallop. Drizzle 1/2 tablespoon Herb Oil and 1/2 tablespoon chile oil around the edges of the soup. Serve with the Tomato Bread.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at the 2011 Taste PCC event

More about: corn, olives, scallops, seafood, tomatoes

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