Ciao Chow Linda

Seared Scallops and Corn

Ingredients

• 10 large scallops (or about 3/4 pound)

• 2 T. olive oil

• 2 T. butter (or more if you like)

• salt, pepper

• 4 ears corn (or two unless you are a glutton like us)

• 1/2 green bell pepper, mined

• about a dozen red and yellow cherry tomatoes, cut in half.

• fresh chives

• fresh parsley

Instructions

1. Strip the corn off the cob using a knife.

2. Add one tablespoon butter and one tablespoon oil to a skillet and add the minced green pepper.

3. Saute for a couple of minutes, then add the tomatoes and corn kernels.

4. Season with salt, pepper and snippets of fresh chives and add another tablespoon of butter if desired.

5. Cook the corn mixture over low to medium heat for two or three minutes while you sear the scallops.

6. Make sure you buy the largest scallops you can find to ensure you get a good sear without overcooking the interior.

7. Dry the scallops on all sides with a paper towel.

8. Heat a large cast iron skillet until it’s really, really hot.

9. Add one tablespoon of oil and one tablespoon butter to the pan, then add the thoroughly dried scallops.

10. Do not overcrowd or you risk “steaming” the scallops.

11. Let them sear on one side for a couple of minutes only.

12. Then flip and sear on the other side.

13. When the scallops are almost finished cooking, transfer the corn mixture to a platter.

14. Remove scallops from skillet and place over the corn.

15. Pour any butter/oil left in the pan over the scallops.

16. Decorate with a couple of strands of fresh chives.