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.