Although Sea Scallops are insanely delicious any time of the year, we decided to embrace summer by pairing them with a medley of summer corn, roasted tomato and pancetta. The result is divine and is an upgrade from the mundane repetition of hot dogs and hamburgers on repeat all summer long. Next time you are bored of summer barbecue, give these scallops a try. Your taste buds will thank you. Bonus points that they are good for the health conscious as well!
Ingredients
- Sea Scallops- One dozen
- Corn- 6 ears of corn
- Tomatoes- about a pound
- Extra virgin olive oil- 2 tablespoons
- Salt- 1 tsp
- Pepper- ½ teaspoon
- Garlic- 8 cloves smashed
- Shallots- 2
- Fresh basil- 2 tablespoons
- Pancetta- 4 ounces
- Unsalted butter- 2 tablespoons
- Extra virgin olive oil- 2 tablespoons
- White wine- dry such as Pinot Grigio- ¼ cup
- Freshly grated parmesan cheese- ½ cup
Directions
- Salt some water and bring it to a boil
- When water is boiling, add your corn and cook for 6-8 minutes
- Cut the tops off of the tomatoes and quarter them (for smaller tomatoes, such as cherry or grape tomatoes, can leave whole) and add to a sheet pan
- Add smashed garlic to sheet pan with the tomatoes
- Drizzle 2 tablespoons of extra virgin olive oil on the tomatoes and garlic and add the teaspoon of kosher salt and ½ tsp of pepper
- Roast the tomatoes at 375 degrees for about 30-45 minutes or until roasted and charred
- Mince shallots
- Remove corn from water and stand up on the wide part of the corn while using the knife to cut down the sides of the corn to remove the kernels
- Finely chop fresh basil
- Add a drizzle of extra virgin olive oil in a saute pan and add pancetta
- Cook pancetta until browned then remove with a slotted spoon onto a paper towel-lined plate
- Melt a tablespoon of butter and a tablespoon of extra virgin olive oil in the saute pan and once melted, add the shallot and cook until translucent
- Deglaze the pan by adding the white wine and then cooking until reduced by half
- Add the corn into the shallot and white wine mixture and season with salt and pepper
- Then add the roasted tomato and roasted garlic mixture to the corn
- Return the pancetta back into the pan and add chopped basil
- Incorporate the parmesan cheese and stir to combine
- Lower the heat on the stove and add in ¼ cup of heavy whipping cream and stir to combine
- Taste and adjust seasoning as needed
- Set the corn mixture aside and begin to prepare the scallops
- Remove the muscle from the scallops and lay scallops on paper towels and then put a paper towel on the top and pat the scallops to make sure they are dry.
- Season the top of the scallops with salt and pepper
- Heat a cast iron skillet (cast iron is preferable but can use regular pan if needed) and add 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil (feel free to omit the butter)
- Once oil and butter is heated, add the scallops seasoned side down and while in pan season the other side of the scallops with salt and pepper
- Do NOT peek on your scallops and leave them for 2-3 minutes without moving
- Once 2-3 minutes have elapsed, flip the scallops and cook for 2-3 minutes on the other side
- Finish the dish by plating some of the corn mixture at the bottom and 5 or 6 scallops on top of the corn. You can top with a little more of the corn mixture and some fresh basil and enjoy!