Grilled Sea Scallops With Corn Salad

Source: Food and Wine, June 2002

Ingredients

• 6 Corn, Shucked
• 1 pint Grape Tomatoes, Halved
• 3 Scallions, White And Green Parts, Thinly Sliced
• ⅓ cup Basil Leaves, Finely Shredded
• Salt And Ground Pepper
• 1 small Shallot, Minced
• 2 Balsamic Vinegar
• 2 Hot Water
• 1 teaspoon Dijon Mustard
• ¼ Safflower Oil
• 1½ lbs. Sea Scallops (about 30)

Method

1. In a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Stand the corn in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper.

2. In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tbsp of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.

3. In a large bowl, toss the remaining 1 tbsp of oil with the scallops; season with salt and pepper. Heat a large grill pan. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Mound the corn salad on plates, top with the scallops and serve.