A SCALLOP DISH FOR THE SUMMER

SEA SCALLOPS with TOMATO CORN RELISH

I am a fan of scallops.

The problem is getting good scallops, and a reason for this is "wet" scallops versus "dry" scallops.

There is a difference between wet scallops and dry scallops. The difference is how they are preserved. Wet scallops which are what we most often find in American stores, are commonly treated with phosphates which are a preservative.  Besides having an effect on the taste, scallops soaked in this manner absorb water which, of course, is released when cooked making them harder to brown and smaller. Dry scallops are not treated with any chemicals.  They are harvested directly from the ocean, then immediately frozen. They are harder to find than wet scallops and are more expensive but are definitely worth the effort.

Served along with whole wheat orzo and fresh spinach, this meal is both easy and healthy. It is simple enough for a weeknight and (I think) elegant enough for company. My wife liked it not only because of the taste but she said it looked good on the plate!

First, the relish:

Two tablespoons of unsalted butter
Two ears of fresh, sweet corn (cut from the kolb)
Two cups of quartered cherry tomatoes
1/3 cup of fresh basil (chopped)
One tablespoon of cidar vinegar
One teaspoon of sugar
1/2 teaspoon of salt

Do this a couple of hours ahead of time if you can to allow the flavors to meld.

Melt the butter in a saute pan and cook the corn over medium heat until cooked and slightly brown (about 5 minutes). Add the tomatoes and saute for another two minutes. Remove from the heat and transfer to a glass bowl to cool. Once room temperature, I stirred in the basil, vinegar, sugar and salt. I covered the bowl and put it in the refrigerator. (By the way....this relish is also good with grilled chicken).

For the orzo, I used whole wheat orzo and cooked it by the directions on the container. When it was almost done, I add a bag of baby spinach and a pinch of garlic salt and let the spinach cook down as the rice was finishing cooking. Cover to keep warm.

Now for the scallops. This was not difficult as I threaded the scallops on skewers and cooked them on the grill. One trick I've learned is when grilling scallops either use a grill pan to "saute" the scallops on the grill or to thread two skewers through each scallop. This makes it much easier to turn the scallops on the grill.

Heat the grill to around 400 degrees. Dip a thick wad of paper towels in a bowl with cooking oil in it and liberally grease the grill to prevent the scallops from sticking.

Place the skewered scallops on the grill and baste with a simple mixture of melted butter and salt and pepper. Nothing fancy. Close the top, cook for about five minutes. Turn the scallops, baste again and cook for another five minutes. The scallops should be lightly browned and firm.

Plate the scallops and spoon the relish over them or on the side. Add the orzo and you have dinner!

What am I drinking with this?

Through my good friend at Aleph Wines, Jean Pierre Chambas, I have been enjoying several white burgundies produced by Maison Champy in the Cote de Beaune.

This Pernand-Vergelesses is produced in the commune of the same name and is notable for it's better known and much more expensive neighbors: Corton, Corton-Charlemagne and Charlemagne. It is a reasonable priced wine from the 2009 vintage that does nicely on its own but pairs beautifully with food.

So there you have it!!!

A summertime meal easy enough for a weeknight but elegant enough for weekend guests.