Over the Labor Day Weekend, we attended a friend’s pool party and I brought an appetizer to share. Bay scallops and fresh, sweet corn were on sale, so I decided to make the guests at the pool party my personal guinea pigs and try out a brand new, made up recipe on them. I don’t even know what to call this thing I made. It’s not a ceviche… not a salsa… not a dip… not quite a salad, even. Let’s just call it Scallop and Corn Appetizer-Salad.
Because I served it with chips and crackers… it’s an appetizer. Because it’s served chilled and it would also be great over greens… it’s a salad. Whatever you call it, it’s pretty darn good!
Here’s what you’ll need:
- 3 ears of fresh corn
- 1/2 lb of bacon, fried crisp and chopped
- 2 Tbsp of butter (divided)
- 1/4 cup chopped sundried tomatoes
- 1/2 pound bay scallops, rinsed & patted dry
- 2 Tbsp seasoned rice vinegar
- drizzle of olive oil (about 1 Tbsp or so)
- 2 Tbsp chopped fresh basil (about 10 leaves)
- salt & pepper to taste
Start by cutting the corn off of the cob. I have a great tip to help you out HERE. Melt one of the two tablespoons of butter in a skillet over medium high heat. Add the corn kernels and a generous sprinkling of salt. Stir well, then let sit until the kernels begin to caramelize a bit. Add the sundried tomatoes and the cooked bacon bits. Stir until just combined, then remove from the heat and let cool.
Lightly season the scallops with some salt and pepper. In a large, flat bottomed skillet or on a griddle, melt the remaining tablespoon of butter over medium high heat. Add the scallops, flat side down. Cook for a minute or so and begin to flip those little suckers over. This will be kind of tough because they are the small guys, not the big sea scallops. At any rate you want a little bit of golden brown color on those sides. Let them cool as well.
(*Note: I did not get a photo of this bay scallop-searing process. Handsome Hubby was in the kitchen, helping me, and we were running late. I forgot. Please use your imagination. Thank you in advance.)
Once the corn and bacon mixture has cooled, drizzle with olive oil and add the vinegar and chopped basil. Toss well to coat and season with salt and pepper to taste. Taste good? Add more vinegar if you need a bit more kick …you could even add in fresh chopped tomatoes for a little bit more acidity if you wanted and that would probably be good too. (Next time.) Gently mix in the cooled scallops, cover and refrigerate until ready to serve.