Brown Butter-Basted Sea Scallops  
with Fresh Summer Corn Relish

Relish Ingredients  

  • 8 ounces of fresh grilled corn on the cob, removed from the cob (frozen or canned corn works, too) 
  • 3 teaspoons of olive oil  
  • 4 ounces of minced red bell pepper 
  • ½ ounce of fresh sliced green onions 
  • 1 ounce of minced red onion 
  • 3 ounces of chopped cilantro 
  • 2 tablespoons of granulated sugar (if you use canned corn, reduce to 1 tsp)  
  • 2 ounces of rice vinegar 
  • ¼ teaspoon of salt 
  • ½ teaspoon of black pepper 

Directionstoss all ingredients together in a large bowl and set aside in the refrigerator 

Scallop Ingredients 

  • 2 teaspoons of vegetable oil 
  • 10 ounces of salted butter 
  • ¼ teaspoon of cracked black pepper 
  • 12 sea scallops (bite sized) 

Directions:  

  1. heat butter on LOW heat, stirring frequently until a golden, almost brown color is achieved (about 15-20 minutes). Reduce heat to low.  
  2. meanwhile, pat scallops dry with a paper towel to remove moisture. Season all scallops with black pepper. 
  3. in a separate frying pan add vegetable oil and place over medium heat 
  4. season scallops with black pepper 
  5. once the frying pan is hot, add scallops into the pan, pressing lightly so that the flat surface of the scallop is pressed against the bottom of the pan 
  6. cook for 2 minutes and flip onto the opposite side 
  7. add 3 ounces of the prepared brown butter and turn the heat to low 
  8. with a spoon, baste the scallops with the brown butter repeatedly until the scallops reach an internal temperature of 145 degrees and have nice golden color.  
  9. Remove from pan and set on plate. 
  10. Present the scallop on a simple platter with the corn relish spooned on top.