Scallops with Creamed Corn and Grilled Tomato Relish

This is truly summer in a dish.  The combination of basil, corn and tomatoes is just the best of summer and is so delicious atop sea scallops.  The direct heat of the grill caramelizes the outside of the scallops perfectly, enhancing their sweetness.  It’s really a fantastic dinner for a hot summer day!

Grilled Tomato Relish:
6 ripe plum tomatoes
5 tablespoons olive oil
salt & pepper
1 small red onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil

Place tomatoes in a bowl and toss with 2 tablespoons oil and season with salt and pepper.  Put on the grill over high heat until charred on all sides and just cooked through, about 10 minutes.

should look like this

Remove from the grill and coarsely chopped the tomatoes.  put in a bowl and add remaining 3 tablespoons oil, the onion, garlic, vinegar and chopped basil.  Gently mix until combined.  Let sit at room temperature for 30 minutes or cover and refrigerate for up to 4 hours.  Bring to room temperature before serving.

finished relish

Creamed Corn Sauce:
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
8 ears fresh corn, shucked and kernels removed from the cobs
2 (14.5 oz) cans chicken broth
2 teaspoons sugar
salt & pepper
1/4 cup heavy cream
12 fresh basil leaves, cut into ribbons

Heat oil in a large saucepan over high heat.  Add the onion and cook until soft, 5 minutes.  Add the corn and cook for 1 minute.  Add the broth and sugar, season with salt and pepper, then bring to a boil. Cook until 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.  Transfer mixture back to the saucepan over medium heat.  Stir in the heavy cream and cook for another 5 minutes.  Add the reserved liquid if you would like it to be thinned out, otherwise discard.

Grilled Sea Scallops:
1 pound scallops (about 20), muscle removed
1/4 cup olive oil
salt & pepper

Heat grill to high.  Brush scallops on both sides with oil, making sure they are well coated, then season with salt and pepper.  Place scallops on the grill and cook until golden brown and slightly charred, about 3 minutes.  Turn over and continue cooking for 2 to 3 minutes longer until just cooked through.

Spoon the creamed corn onto dinner plates.  Divide the scallops around the perimeter and place the relish in the center.  Garnish with basil and serve!

Time: about 1 hour
Serves: 4 people
From: Bobby Flay’s Grill It!

 

On another note…check out this adorable picture of Molly and Toby eating dinner with us…alongside one another nonetheless!
Back in his hay-day, Toby would have never stood for this business…he would have chased Molly out of his house.  But at a sprightly 17 years old, he was too frail and tired to care.  We had to put him down yesterday.  Funny thing about pets, they become your family…I imagine he is in kitty heaven where there are endless amounts of bunnies to chase and catnip to eat.  We miss you Toby!

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One Comment

  1. Amanda
    Posted August 11, 2011 at 3:04 pm | Permalink

    I’m sorry about little Toby… we had to put my childhood cat, Mischief, down earlier this year. Sadness. 🙁

One Trackback

  • By The Lighter Side of Chicken Parm on October 30, 2011 at 4:17 pm

    […] You will need: 1 eggplant, trimmed and peeled 7 tablespoons olive oil, separated 3 ounces herbed goat cheese (or you could use ricotta) 2 large chicken breasts, boneless, skinless and sliced in fillets 2/3 cup panko bread crumbs 1 large beefsteak or heirloom tomato, cut in thick slices handful fresh basil leaves 1 cup grilled tomato relish […]

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