Serves 2 servings
Originally aired July 28, 2008
- 5 tablespoons EVOO Extra Virgin Olive Oil, divided
- 4 to 5 ears (2 cups) fresh corn, cut off cob
- Salt and freshly ground black pepper
- 8 large, dry-packed sea scallops
- 3 shallots, minced
- 1 clove garlic, minced
- 6 tablespoons fresh parsley, finely chopped, divided
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 cup dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons butter
Heat 1 tablespoon EVOO in a large skillet over high heat. Add corn, a good pinch of salt and 2 to 3 turns freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes.
While the corn is caramelizing, pat scallops dry with a paper towel. Score them on one side with a sharp knife and season with salt and pepper.
In a large skillet over medium-high heat, add 2 tablespoons EVOO. Sear scallops, scored side down, until browned and caramelized, about 2 1/2 minutes. Flip scallops, cook 1 minute more, then remove from heat. Scallops will be nearly done and will finish cooking in corn mixture.
Lower heat under corn to medium-high. Add remaining 2 tablespoons EVOO to the pan along with the shallots, garlic, 5 tablespoons parsley, thyme and chives. Re-season with salt and pepper, give everything a toss and cook until the shallots are translucent. Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute.
Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings and any brown bits from scallop pan to corn and stir lightly to combine. Cook till wine is reduced by half.
Plate the corn on a platter and top with scallops with the darker brown side up. Sprinkle with remaining parsley and serve with Arugula and Tomato Salad and crusty bread alongside.