It was unbelievably warm all weekend -- but no humidity, so it was fantastic -- but by the time Sunday night rolled around, I wanted something simple, light, and tasty for dinner. I dug out a frozen bag of scallops from Trader Joe's, and remembered a recipe I'd been wanting to try with the two ears of sweet corn in my fridge. Since I knew I was leaving town on Monday morning, I also wanted to use up some things that I had on hand.
I recently bought a cast iron pan, and while I am having a tough time remembering not to grab the cast iron HANDLE, I LOVE the crust that appears when I sear things -- delicious!
I did not take a lot of "in process" pictures, but it is pretty self explanatory.
Canola or olive oil
Salt and pepper
Corn on the cob
I'll let the link above explain the corn recipe -- note that I only used 2 ears of corn, which means that I also used less of the other ingredients, and it didn't take as long to cook. If you try to alter the recipe like I did, consider using more water than you think you need.
For the scallops -- I defrosted them, patted them try on a paper towel, and sprinkled with a little salt and pepper. I heated up some EVOO in the cast iron pan, on high, and placed the scallops in the oil -- I let them sizzle for one minute, then reduced the heat to medium and let them sit for about 4 minutes, before flipping them over and letting them cook another 3 minutes.
I plated, topped with the skillet corn, and served with a side salad and a lovely crisp glass of sauvignon blanc... a perfect summer meal.
Off and running,