It is still summertime even though the sky stays darker in the morning and sets a bit earlier in the evening. The temperatures hover around 80 degrees in Upstate New York so the desire for a light dinner or appetizer is still present. This is a wonderfully healthy and light option for dinner or an appetizer and served with Prosecco or a Riesling is spectacular. You can grill a baguette to accompany the dish.
What you need:
- 1 pound of beautiful scallops and I mean beautiful. (Hooked is the place for these!)
- 2 peaches firm not mushy- diced
- 1 bunch of scallions-thin sliced
- 2-3 ears of corn- grilled and corn removed from the cob
- A pinch of crushed red pepper or my favorite spice: ariosto Aglio e Peperoncino.
- Olive Oil and if you can find lemon olive oil, more power to you.
- Cilantro or parsley- your call
- Salt & Pepper.
- Avocado sliced for a side
- Black olives on the side or added to the salsa
- Tomato diced added to the salsa.
What to do:
Turn on the grill and prepare the corn for grillin’. Shuck the corn and place in a Ziploc bag and season with oil, salt & pepper and ariosto Aglio e Peperoncino or red pepper.
Prepare the scallops with a drizzle of oil and salt & pepper.
Meanwhile, mix all the other ingredients together to make the salsa. Salsa is a very individualized dish so feel free to take liberty with the recipe. I have made this many, many ways, with and without some of the ingredients, and the worst that happens is the taste is different every time!
Grill the corn and listen for the pops. Check frequently and turn as you go. I like it a little blackened. I never time it so sorry, I cannot tell you how long. Remove from the grill and cool.
OK now get those yummy scallops on the grill and sear a few minutes each side testing frequently. You can always grill more, not less! Note: you could use a cast iron skillet and sear them indoors as well.
Meanwhile back at the ranch, the corn is cooled and time to take the corn off the cob. You can use a corn zipper– yes, I have one. I also read you can take the slim part of the ear and using a Bundt pan, stick the slim end into the pan’s hole and then cut the kernels off. They fly into the pan so no mess. Cool!
Ok, time to marry it all.
Place a serving of the salsa on each dish. Gently place the grilled scallops on top and squeeze lime or lemon juice over. Garnish with any optional sides you choose.
Pour a glass of that Prosecco or Riesling, grab a hunk of bread and you are in summer food heaven!