- 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
- Strip the corn off the cob using a knife.
- Add one tablespoon butter and one tablespoon oil to a skillet and add the minced green pepper.
- Saute for a couple of minutes, then add the tomatoes and corn kernels.
- Season with salt, pepper and snippets of fresh chives and add another tablespoon of butter if desired.
- Cook the corn mixture over low to medium heat for two or three minutes while you sear the scallops.
- Make sure you buy the largest scallops you can find to ensure you get a good sear without overcooking the interior.
- Dry the scallops on all sides with a paper towel.
- Heat a large cast iron skillet until it's really, really hot.
- Add one tablespoon of oil and one tablespoon butter to the pan, then add the thoroughly dried scallops.
- Do not overcrowd or you risk "steaming" the scallops.
- Let them sear on one side for a couple of minutes only.
- Then flip and sear on the other side.
- When the scallops are almost finished cooking, transfer the corn mixture to a platter.
- Remove scallops from skillet and place over the corn.
- Pour any butter/oil left in the pan over the scallops.
- Decorate with a couple of strands of fresh chives.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/09/seared-scallops-and-corn-and-giveaway-winner.html
3.5.3251