Scallops with Corn, Tomato and Basil Salad.
An elegant, yet very simple dish. And one of our favorite summer meals. You can make the corn salad a day, or even two days, before you’re ready to sear the scallops. So, when it comes time for dinner, this dish can be on the table in 10 minutes.
This recipe is perfect for this month’s Recipe ReDux theme: Back to the Dinner Table. After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’
Back to the Dinner Table has a special meaning for Adrian and me, as of this month. Simple, quick dinners have been even more key for us since August 6th when we welcomed our precious little angel, Lucca, into this world. We’re all trying to get into a routine and figure each other out – feeding schedules and all.
Dinner now looks a bit different than it did before Lucca, but we still make a point to sit down together for dinner each night, with the little babe next to us in his bassonnette. I now go to bed very early (around 8pm), since I am up 4-5 times throughout the night to feed the little guy, so dinners need to be light and on the table in less than 20 minutes. Because of this, we’ve been making many salads – especially corn salads, that can be made in larger quantities to last for days. We’ve also been eating a lot of seafood (scallops, lobster, squid, fish of all kinds), as usual, because we get THE freshest seafood on the Cape and it cooks so quickly. Adrian has even gotten his grilled lobster specialty down to a science and can get those lobsters on the table in 15 minutes flat. The recipe for those grilled lobsters in a future post. They’re THE BEST.
Day boat scallops are favorites in our house. And they cook in mere minutes. This simple dinner combines succulent, barely seared local scallops with summery sweet corn, tomato and basil salad. Dinner is ready in a flash and mommy is off to bed before the clock strikes 8pm.
Scallops with Corn, Tomato & Basil Salad
Serves: 4 as a light dinner
Time: 20 minutes
• 5 ears corn, shucked
• 1 cup grape tomatoes, halved (we used tomatoes from our garden)
• ¼ cup basil leaves, slivered
• 4 oz mini marinated mozzarella balls
• 2 Tbsp extra virgin olive oil
• 2 Tbsp seasoned rice vinegar
• 1lb day boat sea scallops
• Salt and pepper
Heat a large pot filled halfway with water over high heat until boiling. Add corn, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a bowl. Add tomatoes, basil, marinated mozzarella, olive oil and rice vinegar. Toss to combine. Set aside. Dry scallops lightly with a paper towel and season on both sides with salt and pepper. Meanwhile, heat a medium sauté pan with a tablespoon of olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops (don’t crowd the scallops – cook in two batches if need be). Sear for a minute or two (until desired doneness) on each side until a nice golden crust forms. Remove from heat. Plate corn salad and serve scallops atop the salad. Serve with a nice crusty baguette.
Note: salad can be made a day, or even two, in advance – it’ll be even better if you do so. And you’ll probably want to double or triple the batch, as you’ll want to enjoy this salad over and over.
Don’t miss my fellow Recipe ReDuxer back to routine recipes here: