Posted at: 08/15/2009 7:49 AM
Updated at: 08/22/2009 10:36 AM
By: WNYT Staff

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Seared Sea Scallops with Sweet Corn and Heirloom Tomato Gazpacho

Recipe courtesy Brian J. Alberg, Red Lion Inn

Serves 4

 

Ingredients:

1 lb 10/20 dry pack sea scallops

4 ears local sweet corn

2-3 heirloom or garden tomatoes

Fresh basil to taste

4 T olive oil

2 T Ver Jus or light vinegar

Salt & Pepper to taste

4 thick slices of ciabatta bread

1 T olive oil

 

Directions:

Clean scallops and remove side muscle. Set aside.

Blanch and shuck the corn. Remove the kernels from the cob and refrigerate.

Small dice the tomatoes.

Chop the basil.

Mix the corn, tomatoes, basil, olive oil and Ver Jus in a bowl and season to taste with salt and pepper.

Heat a pan with 1-2 T olive oil on medium heat until hot.

Season the scallops with salt and pepper. Sear the scallops flat side down until the sides turn white 1/3 of the way up. Then turn and sear the second side. This should take about four minutes total cooking time.

Place a few tablespoons of the gazpacho with juice in the bottom of a bowl and top with 3-4 scallops. Serve.

Garnish with grilled or toasted slices of ciabatta bread.

This is a great, light summer dish. You can vary it by what is in your garden or available at local markets.

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