Contributed by Brad Benjamin, Executive Chef
With late summer’s harvest in full swing, local farms are bursting with produce. This warm salad is a great way to use lots of what’s in season right now, and we do recommend you get your produce from a local farm – you will definitely taste the difference.
This dish is light, but very satisfying. It works as an appetizer, a main course for lunch, or as a summery dinner. And scallops are both very easy to work with and always well-received!
Note: this dish is finished with a gastrique. Gastriques are quick, easy-to-make, sweet and sour sauces of French origin. For this recipe I use apple cider vinegar and orange juice, but gastriques can be made with any type of juice and vinegar.
Ingredients
(amounts are per serving – scale up as desired!)
Scallops – 6 small or 3 large
Arugula – 1/4lb
Red or yellow pepper – 1
Sweet corn – 3
Oranges – 2, juiced (or orange juice, ½ c)
Sugar – 1/2c
Apple cider Vinegar – 1/4c
Salt and pepper to taste
Butter – 4 Tbsp
Micro greens – a generous pinch
Method
Char corn on grill. Sprinkle with salt and pepper and then remove the kernels.
Roast the pepper until blackened and soft. Place in a bowl and cover with plastic wrap for 20 minutes. Then remove and peel, de-seed, and julienne.
Heat pan until hot. Sear scallops until golden brown on one side. Turn scallops over, turn off heat, and add 2 tbs of butter.
Brown remaining 2 tbs of butter. Add corn and roasted pepper to pan on medium heat. Add salt and pepper to taste.
Add arugula and remove from heat. Vegetable should be hot, arugula should be slightly wilted.
Plate with scallops. Garnish dish with gastrique and micro greens
