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.

Bruschetta (garlic bread with tomatoes and herbs)

Typically I make bruschetta late in the summer when the local Roma tomatoes are at their peak. If you can’t find good Romas then don’t bother making this recipe!

Note that the first part of this recipe creates a traditional garlic bread.

Makes 4

• 4 pieces of rustic bread (Italian or French) sliced 1 inch thick
• 2 - 3 Roma tomatoes, seeded and diced
• Extra virgin olive oil
• 1 clove of garlic
• Small handful of minced fresh basil
• 1 tablespoon of balsamic vinegar
• Fresh Pecorino Romano or Parmigiano Reggiano cheese
• Optional pinch of fresh chopped oregano

Place bread slices under a broiler or over the hot coals of a grill. When lightly browned, turn and toast the other side. Remove bread and rub the clove of garlic on one side of the bread. Lightly drizzle some olive oil over the bread.

Heat a small sauté pan on medium - high heat then add 1 - 2 tablespoons of olive oil. Add the diced tomatoes, stirring constantly, until just heated through - you don’t want to cook them so they get to soft. Add herbs and vinegar, salt and pepper to taste, then remove from heat and spoon mixture over top of the garlic bread. Sprinkle cheese on top and if you wish, quickly warm the bread to melt the cheese just a bit.

Fried Green Tomatoes

adapted from Brilliant Food Tips and Cooking Tricks

Fried green tomatoes are a fabulous treat for the family and great way to use the fruit that didn’t ripen in the late fall. There’s no mystery to cooking these other than to get the best flavor I recommend adding bacon grease to the oil to build out the flavor.

• 3 green tomatoes, cored and cut into 1/4″ slices
• 2/3 cup milk
• 1/3 cup flour
• 1/3 cup corn meal
• 1/2 teaspoon pepper
• ground red pepper (optional if you want to add a little heat) enough cooking oil, bacon fat, or a combination of the two to fill a frying pan 1/8″ of the way up.

place milk in one dish and mix the dry ingredients in another. Dip tomato slices in milk, then flour/cornmeal mixture, repeat, then place in a medium skillet on medium-high heat. Fry until golden on each side making sure not to crowd the skillet. Drain on paper towels and season with salt while still hot. Serve immediately. You can add a little spice by either adding red pepper in the flour/cornmeal mix or serve the tomatoes with your favorite hot sauce at the table.