Scallops with Summer Veggies
“I got this recipe from Chef Daniel Smith when we worked at McCormick & Schmick together,” said Corie Knopick. “This recipe is a variation of a recipe that was on their menu. Chef Smith now works at Northwestern Mutual.”
Makes 4 servings
Vegetable oil
1 ear of corn, husk removed
4 ounces bacon, chopped
1 medium yellow squash, diced
1 small-medium zucchini, diced
1/3 cup chopped green
onions
5 tablespoons unsalted butter (divided)
1 tablespoon fresh squeezed lemon juice
Kosher salt and freshly ground pepper to taste
1 1⁄2 pounds fresh sea scallops
Heat a large skillet, preferably a cast-iron skillet, over medium-high heat. Add oil just to coat and heat. Place ear of corn in pan and sear, turning occasionally, until all sides are browned. Remove from pan and set aside. Once cool enough to handle, slice kernels off the cob. Set aside.
Add bacon to pan and cook until just crispy. Once bacon is cooked, remove from pan with slotted spoon and transfer to a paper towel-lined plate. Drain off all but 2 tablespoons of the bacon grease.
Add squash and zucchini to pan and sauté just until crisp-tender, 4 to 5 minutes. Stir in reserved corn, the green onions, bacon, 2 tablespoons of the butter and the lemon juice and just heat through. Season with salt and pepper.
Melt remaining 3 tablespoons butter in microwave or small saucepan on stove over medium-low heat to clarify. Once milk solids have separated from butter, carefully skim solids from top and discard.
Meanwhile, pat scallops dry on both sides with paper towels. Season both sides of scallops with salt and pepper.
Heat a second large skillet over medium-high heat 2 minutes. Add 2 tablespoons of the clarified butter and swirl to coat pan. Add scallops to pan in a single layer and let cook without flipping or stirring for 2 minutes. Flip scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove from heat. Divide vegetable mixture between plates and top with scallops. Serve immediately.