Grilled Sea Scallops with Fresh Corn-Basil Sauce & Grilled Tomato Relish

Grilled Sea Scallops with Fresh Corn-Basil Sauce & Grilled Tomato Relish
Grilled Sea Scallops with Fresh Corn-Basil Sauce & Grilled Tomato Relish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Grilled Tomato Relish:

  • 6

    ripe plum tomatoes

  • 5

    Tbl olive oil

  • Kosher salt & freshly ground black pepper

  • 1

    small red onion, finely diced

  • 2

    cloves garlic, finely chopped

  • 2

    Tbl balsamic vinegar

  • 1/4

    cup finely chopped fresh basil leaves

  • Fresh Corn-Basil Sauce:

  • 2

    Tbl olive oil

  • 1

    Spanish onion, coarsely chopped

  • 8

    ears fresh corn, shucked & kernels removed from the cobs

  • 2

    (14.5 oz) cans low sodium chicken or vegetable broth

  • 2

    teas sugar

  • Kosher salt & freshly ground black pepper

  • 1/4

    cup heavy cream

  • 12

    fresh basil leaves, cut into thin ribbons

  • Grilled Sea Scallops:

  • 1

    # sea scallops (about 20) muscle removed

  • 1/4

    cup canola oil

  • Kosher salt & freshly ground black pepper

Directions

Heat your grill to high. To make the relish, place the tomatoes in a bowl, toss with 2 Tbl of the oil and season with salt & pepper. Place the tomatoes on the grill and grill until charred on all sides and just cooked through, about 10 minutes. Remove the tomatoes from the grill and coarsely chop. Put the chopped tomatoes in a bowl; add the remaining 3 Tbl oil, the onion, garlic, vinegar, & chopped basil; and gently mix until combined. Let sit a room temp for 30 minutes or cover and refrigerate for up to 4 hrs. Bring to room temperature before serving. To make the sauce, heat the oil in a large saucepan over high heat. Add the onion and cook until soft, 4-5 minutes. Add the corn and cook for 1 minute. Add the broth and sugar, season with salt & pepper, and bring to a boil. Cook until the corn is very tender, about 30 minutes. Transfer the corn mixture to a blender with a slotted spoon, add half of the cooking liquid, and blend until smooth. Reserve the extra liquid. Strain the sauce through a medium mesh strainer, pressing on the solids, into a clean saucepan and bring to a simmer over medium heat. If the mixture is too thick, thin with some of the remaining liquid. Stir in the heavy cream and cook until the sauce thickens slightly, 4-5 minutes. Remove from the heat and stir in the basil. Ladle the sauce onto 4 dinner plates. Divide the scallops around the perimeter of the plates an place some of the relish in the center. Garnish with basil sprigs. To make the scallops: Heat the grill to high. Brush the scallops on both sides with the oil, making sure that they are well coated, and season with salt & pepper. Place the scallops on the grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for 2-3 minutes longer until just cooked through.

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