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.

Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce)

Adapted from The Best of Craig Claiborne

A rich hearty dish, Coquille St. Jacques can be served either as an appetizer or a main course. The ingredient list is short therefore their quality is key as each component’s flavor will influence the dish.

• 4 tbsp butter
• 1 tbsp finely chopped shallots
• 2 cups fresh sliced mushrooms
• 1/2 cup dry white wine or dry white French vermouth
• 1 pound scallops, preferably dry scallops
• 2 tbsp flour
• 1/2 cup milk
• 1 cup plus 2 tbsp heavy cream
• Pinch of cayenne

Melt the butter and add shallots. Cook for a moment then add mushrooms. When softened add salt, pepper, and wine.

Add the scallops and cook until just heated through, then remove them and the mushrooms with a slotted spoon. Pour off and reserve the liquid in a bowl. Many times people inadvertently overcook scallops and when they do they turn tough.

Melt 2 tbsp of butter in the pan and add the flour whisk rapidly and cook for a minute, but don’t let it burn. Add the reserved liquid and stir until thickened and smooth. Add the milk and one cup of cream, cook for five minutes and flavor with salt, pepper, and cayenne. Whip the 2 remaining tbsp of cream and fold it into the sauce.

In six scallop shells or ramekins divide the scallops and mushroom mixture. Spoon the sauce over each dish then place in a preheated broiler. Turn the scallops once while broiling, remove the dishes when a nicely browned glaze forms on the top of each dish. Serve immediately.

Wine Suggestions

Let’s see …seafood, cream sauce. Best bet is a Chardonnay, but be careful not to choose a bottle with too much oak aging as it may conflict with the basic flavors of scallop, cream, and mushroom. Think white Burgundy, New Zealand, or one of the better Finger Lakes bottlings because these regions tend to emphasize the fruit and soil characteristics in their Chardonnays, not the oak aging.