The filet mignon of the sea, scallops, are delicious and easy! Try making Chef Anis Seared Scallops with Fresh Corn and Tomato Ragout. 16 10-20 count sea scallops, cleaned and patted dry 2 tablespoons neutral high-heat cooking oil, such as grapeseed oil 1 pint cherry tomatoes, halved 2 ears of sweet corn, kernels only 1 cup shelled edamame, defrosted 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1 handful mixed soft herbs, such as parsley, dill and basil, finely chopped just before serving Directions: Season the scallops liberally with salt. Preheat a large, heavy stainless steel pan over high heat until the skillet is nearly smoking. Add the grapeseed oil and swirl to coat the bottom of the skillet. Add the scallops to the pan, starting at the perimeter of the pan and working towards the center. Allow the scallops to sear without moving them for two minutes. When they are nicely browned and easy to move, flip them over and leave them to sear for another two minutes, or until golden brown on the second side. Remove them from the pan. Add the tomatoes, corn and edamame to the pan. Sauté for 1-2 minutes, or until tomatoes burst. Carefully add the lemon juice to the pan and scrape with a spatula to incorporate any delicious browned bits from the pan. Cook for another 1-2 minutes, then remove the pan from heat. Stir in herbs and olive oil and season to taste. Serve alongside scallops. Yield: 4 entrée servings.
Posted on: Thu, 31 Jul 2014 19:45:05 +0000
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