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Summer Corn and Scallop Salad Recipe
Jul 22, 2011 @ 2:19 PM
Posted by
Daily Value: 13%
Servings: 6
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 267Daily Value: 13%
Servings: 6
Gluten-Free, Wheat-Free
| Fat | 15g | 22% |
| Saturated | 4g | 20% |
| Trans | 0g | 0% |
| Carbs | 24g | 8% |
| Fiber | 3g | 14% |
| Sugars | 9g | 0% |
| Protein | 13g | 27% |
| Cholesterol | 28mg | 9% |
| Sodium | 927mg | 39% |
| Calcium | 83mg | 8% |
| Magnesium | 70mg | 18% |
| Potassium | 608mg | 17% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 9% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 15mg | 26% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 94µg | 24% |
| Vitamin B12 | 1µg | 18% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 64µg | 80% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Karen Wise
When my dear friend and talented cook Lynn Rogers Rabineau visited one summer, she whipped up this uncommonly delicious and visually beautiful corn and scallop salad. Like Lynn, this dish is a winner.
See all recipes for corn.
INGREDIENTS
For the vinaigrette:
- 2 shallots, finely chopped
- 1 to 1 ½ teaspoons Dijon mustard
- 2 teaspoons sherry wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground white pepper
For the salad:
- 4 or 5 ears fresh corn, shucked
- 3 scallions, trimmed and thinly sliced (white and light green parts)
- 18 diver or large sea scallops, side muscle removed
- Kosher salt and freshly ground white pepper
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- Bunch baby arugula, washed and spun dry
- ½ cup pear or cherry tomatoes, halved
- Chive stems, for garnish
DIRECTIONS
For the vinaigrette:
Put the shallots in a mixing bowl. Whisk in the mustard, vinegar, and lemon juice. Slowly whisk in the olive oil and season to taste with salt and white pepper.
For the salad:
Cook the corn in a pot of boiling salted water for 2 minutes. Drain and cool. Cut the kernels from the cobs into a mixing bowl. Add the scallions and about 1 ½ tablespoons of the vinaigrette; toss to mix. The salad up to this point can be prepared up to a couple of hours ahead.
Rinse the scallops. Pat them dry with a paper towel and season with salt and pepper to taste. Melt the butter with the oil in a skillet, preferably cast iron, over medium-high heat until hot and the butter is a light golden brown. Working in batches, put the scallops into the hot pan and cook, basting with the foaming butter, for about 1 ½ minutes on each side, until a golden crust is formed. Transfer to a warm platter.
To serve, toss the arugula with about 1 ½ tablespoons dressing and place on a serving platter or divide equally among six individual salad plates. Spoon the corn and scallion mixture over the arugula and artfully arrange the scallops and tomato halves around the platter or plates. Drizzle the remaining dressing over the scallops and tomatoes. Garnish the platter or plates with chives and serve at room temperature.
Recipe Details
Adapted from "Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End," by Silvia Lehrer (Running Press: 2011)
Servings: 6
