Brown Butter-Basted Sea Scallops
with Fresh Summer Corn Relish
- 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
Directions: toss all ingredients together in a large bowl and set aside in the refrigerator
- 2 teaspoons of vegetable oil
- 10 ounces of salted butter
- ¼ teaspoon of cracked black pepper
- 12 sea scallops (bite sized)
- heat butter on LOW heat, stirring frequently until a golden, almost brown color is achieved (about 15-20 minutes). Reduce heat to low.
- meanwhile, pat scallops dry with a paper towel to remove moisture. Season all scallops with black pepper.
- in a separate frying pan add vegetable oil and place over medium heat
- season scallops with black pepper
- 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
- cook for 2 minutes and flip onto the opposite side
- add 3 ounces of the prepared brown butter and turn the heat to low
- 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.
- Remove from pan and set on plate.
- Present the scallop on a simple platter with the corn relish spooned on top.