Seared Scallops With Skillet Sweet Corn

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.

Ingredients:
Scallops
Canola or olive oil
Salt and pepper
Corn on the cob
Butter
Flour
Sugar
Salt
Pepper
Water
Salad fixings!

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. 

While the corn was simmering, I fixed up a small salad - nothing fancy - some sliced beets, goat cheese, cukes, and slivered almonds over mixed greens, topped with a drizzle of balsamic vinaigrette.

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,
~jessica