Grilled Scallops with Corn Salad
I made this for the first time last night – a perfect late summer dish that includes fresh corn and tomatoes right from the garden.
from Food & Wine, June 2002
6 Servings
- 6 ears of corn, shucked
- 1 pint grape tomatoes, halved (or use whatever is fresh from the garden)
- 3 scallions, white and light green parts only, thinly sliced
- 1/3 cup basil leaves, finely shredded
- 1 small shallot
- 2 tablespoons balsamic vinegar
- 2 tablespoons hot water
- 1 teaspoon Dijon mustard
- 1/4 cup plus 3 tablespoons vegetable oil (canola, safflower, olive oil)
- 1-1/2 lbs. dry sea scallops
Cook corn in boiling water until tender. Drain, cool, then slice off kernels into a large bowl. Add tomatoes, scallions, and basil. Season with salt and pepper.
In a blender, puree the shallot with the vinegar, hot water, and mustard. With the blender on, slowly add 6 tablespoons of the oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad. (If making a smaller batch, consider hand whisking vinaigrette in a bowl as you slowly add the oil.)
In a large bowl toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper. Heat a large grill pan and cook over moderately high heat, in batches – about 4 minutes per batch.
Mound the corn salad on plates, top with scallops and serve.
