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Seared Scallops and Corn and giveaway winner

I was at a restaurant recently with an out-of-town friend who ordered scallops for dinner. They arrived looking pale, small, and sitting in a pool of insipid liquid, which was almost unforgivable, given how easy it is to get a good sear and add flavor to scallops with some butter and seasonings.

I’d like to invite her back and cook this recipe for her, especially while corn is at its peak and the scallops at our fish market are particularly fresh right now. We’ve had great corn this summer in New Jersey, but we purchased this delicious sweet corn at a farm stand in upstate New York last week, on our way home from the Glimmerglass Music Festival (where we also got a flat tire in the middle of nowhere, but that’s another story).

We could have eaten like normal humans and limited ourselves to one ear of corn each, but what the heck – why not cook all four ears of corn. We could always reheat the leftovers, right? (Wrong, we scarfed them all down in one sitting!)

It’s easy enough to slice the kernels from the cob with a sharp knife.

Sauté the peppers, corn and tomatoes in a skillet with some butter and olive oil, along with the seasonings.

Meanwhile, use a large cast iron skillet to sear the scallops. Heat it until it’s screaming hot, then add the oil and butter. By the way, try to find the largest scallops you can. That way, you’ll be able to get a nice sear on the outside without overcooking the inside. Make sure you dry the scallops thoroughly with paper towels to avoid any moisture from oozing out. If your scallops have too much moisture, or if you crowd too many in a pan, you could end up “steaming” them instead of searing them.

Sometimes, the scallops you buy are so filled with moisture, you wonder if the fish sellers injected them with water to make them weigh more. But these scallops, from our local fish market at the Jersey shore, were large, exceedingly fresh, and not at all weighted down with water. They sautéed beautifully in a minimal amount of fat (about 1 tablespoon of butter and one tablespoon of olive oil). But feel free to add a little more butter if you’re feeling indulgent. There are few things as delicious as browned butter over sautéed scallops.

The whole dish takes less than 30 minutes to put together, from scraping the corn off the cob to presenting it at table. We ate this as a regular weeknight dinner, but it’s certainly company worthy too.

Don’t you agree?

The inside of the scallop is still moist, while the outside is well seared to a buttery goodness.

And now, for the winner of the giveaway in my last post about lobster fra diavolo  and as my way of saying thank you to one of my readers as I celebrate 10 years of blogging, ta da … drum roll please!!!  Sarah Zimmerman, you’re the winner of the $100 Lobstergram gift certificate, selected by a computer driven, random number generator. Look for the gift certificate in your email.

Thanks to all of you who left comments and have been reading Ciao Chow Linda through the years. To see what’s cooking in my kitchen, or what other adventures I’m up to, connect with me on my Instagram page here.

Seared Scallops and Corn
 
 
Ingredients
  • 10 large scallops (or about ¾ pound)
  • 2 T. olive oil
  • 2 T. butter (or more if you like)
  • salt, pepper
  • 4 ears corn (or two unless you are a glutton like us)
  • ½ green bell pepper, mined
  • about a dozen red and yellow cherry tomatoes, cut in half.
  • fresh chives
  • fresh parsley
Instructions
  1. Strip the corn off the cob using a knife.
  2. Add one tablespoon butter and one tablespoon oil to a skillet and add the minced green pepper.
  3. Saute for a couple of minutes, then add the tomatoes and corn kernels.
  4. Season with salt, pepper and snippets of fresh chives and add another tablespoon of butter if desired.
  5. Cook the corn mixture over low to medium heat for two or three minutes while you sear the scallops.
  6. Make sure you buy the largest scallops you can find to ensure you get a good sear without overcooking the interior.
  7. Dry the scallops on all sides with a paper towel.
  8. Heat a large cast iron skillet until it's really, really hot.
  9. Add one tablespoon of oil and one tablespoon butter to the pan, then add the thoroughly dried scallops.
  10. Do not overcrowd or you risk "steaming" the scallops.
  11. Let them sear on one side for a couple of minutes only.
  12. Then flip and sear on the other side.
  13. When the scallops are almost finished cooking, transfer the corn mixture to a platter.
  14. Remove scallops from skillet and place over the corn.
  15. Pour any butter/oil left in the pan over the scallops.
  16. Decorate with a couple of strands of fresh chives.
 

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Summer Veggie Pizza

Summer Veggie Pizza

There are so many reasons I love summer, including the delicious sweet corn that grows prolifically here in New Jersey. We’ve been eating it at least once a week, just boiled in water for three or four minutes.
With one of the leftover ears, I was inspired to make a summer pizza using more terrific Jersey produce – (we are the “Garden State” after all!) after seeing something similar on my friend Stacey’s blog. 
The first time I tried it, I also added some zucchini and a bit of anchovy – just enough to give it a zing.
I can just hear those of you who are anchovy averse turning off at this point. But wait – the second time I made it, I added small cherry tomatoes and pancetta in addition to the corn and zucchini. In both cases, I used fresh oregano and basil (and mozzarella cheese of course).
For all you vegetarians, you can skip the anchovies or the pancetta and it will still be delicious, provided you have sweet corn in season.

Although I used a perforated pizza pan to bake the pizzas at a high temperature, the bottom crust just wasn’t getting browned enough. So after about 12 minutes at 475 degrees, I slipped the pizza off the pan and slid it directly onto the lowest of the oven’s wire racks for a few more minutes. Keep a close eye on it so it doesn’t burn on the bottom.

It worked beautifully and created a crispy, crunchy bottom crust, without burning the toppings.

So take your pick and choose either surf (anchovies):

or turf (pancetta). In either case, you’ll want to try this corn pizza while fresh corn is at its peak.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.
Summer Veggie Pizza
pizza dough (your own recipe or store-bought)
2 cups grated mozzarella cheese (or several balls of fresh mozzarella, sliced)
1 ear of corn, kernels scraped (either raw or leftover boiled)
1 small zucchini (or half of a large zucchini), sliced thinly and salted
either – 2 anchovies in oil or 6 thin slices of pancetta, fried until crispy
8-10 red or yellow cherry tomatoes, cut in half
fresh basil
fresh oregano
black pepper
olive oil
Whether using your own homemade dough, or store-purchased dough, put it in a bowl smeared with oil and let it come to room temperature and rest for about an hour. Punch it down and spread it out over a large perforated pizza pan.
Scatter the mozzarella over the dough, then place the zucchini and corn kernels and/or cherry tomatoes on top .
If using anchovies, lay them in a few places across the pizza. Do the same if using the pancetta.
Sprinkle with the fresh herbs and black pepper and a drizzle of olive oil.
Bake at 475 degrees for 10-12 minutes. If the dough is not browning on the bottom, slide the pizza from the pan directly onto the lowest rack of the oven. Let it bake for another 3-5 minutes, checking to make sure it doesn’t burn.
Corn, Avocado And Radish Salad

Corn, Avocado and Radish Salad

 If your weather has been anywhere near as hot as what we’ve had in New Jersey this past week, turning on the oven to prepare dinner is about as appealing as donning a ski parka in a sauna.

Naturally, cold dishes like salads come to the rescue when the temperatures are too hot to cook, but not just any old “lettuce-and-tomato” cold salads.
I was inspired to make this after seeing something similar online from Helena, who goes by the handle @brat_h_ on Instagram.
Helena used grilled corn, and I heartily endorse that approach, although I had a leftover ear of boiled, but delicious, Jersey corn needing a home.
I added and deleted a few things from her dish, based on what I had on hand. One thing I didn’t have was the chipotle powder she used, so I mixed a little paprika and cayenne together. I also subbed fresh oregano for the cilantro, since my husband isn’t a cilantro fan, and we’ve got plenty of oregano flourishing in the garden. As you can tell, you can make the salad your own depending on what’s available to you.
Scatter all the ingredients across a bed of mixed lettuces that have been seasoned with your favorite vinaigrette.
Then drizzle on some of the dressing and decorate with the red currants, if you can find them.
If not, try to find some tiny red cherry or grape tomatoes to give the dish a really festive look.

Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.

 

Corn, Avocado and Radish Salad 
Ingredients for salad:
1 ear of corn, boiled or roasted, removed from the cob
 1 ripe avocado, sliced
2 red radishes, sliced thinly
1/2 green pepper, sliced thinly
red onion, sliced thinly
fresh red currants (if you can find them)
mixed lettuces, dressed lightly with your favorite salad dressing (I like to use extra virgin olive oil, white balsamic vinegar, a little honey, a little Dijon mustard, plus salt and pepper.)
Creamy Dressing:
1/3 cup mayonaaise
1/2 cup sour cream
grated zest from 1 lime
juice from 1/2 lime
a sprig or two of fresh oregano leaves, minced
1/4 tsp. paprika
dash of cayenne pepper
salt, pepper
Mix all the ingredients for the dressing together in a jar.
Toss the lettuces with a light amount of the oil and vinegar dressing (the creamy dressing will add another layer, so you don’t want to overdo it on the oil and vinegar dressing). Arrange the lettuces on a platter, then place the rest of the ingredients on top of the lettuce, in an “artful” way.
Drizzle dabs of the creamy dressing on top.