Scallops aren't something that I grew up with eating. I don't really know why that is but it seems as though most of the meals growing up centered around chicken. Not that we didn't have the occasional fish or shrimp dish, scallops just didn't ever seem to make the cut.
As of late, it has been so blasted hot here that I have not been inclined to heat my kitchen up by cooking for longer than about 15 minutes. This scallop dish has turned out to be the perfect thing.
note: Scallops are kinda pricey so I tend to by one (I select the largest one out of the case) and treat it if it were a fillet Mignon, meant to be a buttery, small, heavenly part of the meal. The most recent scallop I bought cost $2.30.
Scallops and corn have a natural affinity for one another therefore the clean, simple flavors of this dish work perfectly.
Scallop on a bed of corn
For the corn:
3 ears of corn (for one I used yellow and one red...both delicious)
salt and pepper
Cut the corn off the cob. Over medium heat, melt butter (I really don't use very much, just a swipe) and add corn. Season with salt and pepper to taste and cover until corn is tender but still vibrant, about 10 minutes.
For the scallop:
4 very large (2-3oz.) scallops
salt and pepper
white wine (what you will be drinking with dinner), if desired
Dry off the scallops very well and season with salt and pepper. Melt butter (again another swipe) in a skillet over medium/high heat. Once the pan is nice and hot, sear scallops, forming a crust on both sides. Once scallop is cooked, off the heat, pour a bit of wine in the pan and let cook out.
Place corn in a bowl or on a plate and top with scallop. Garnish with olive oil, basil or parsley and a lemon wegde if desired.