Finney
Master Chef
Seared Sea Scallops with Roasted Corn, Tomato, and Arugula Salad
from Weber's recipe of the Week
4 medium ears sweet corn, husked
Extra virgin olive oil
Kosher salt
Freshly ground pepper
1 pint cherry tomatoes, quartered if large, halved if small size
4 scallions, trimmed and thinly sliced
4 cups baby arugula (or chopped larger leaf arugula)
Dressing
1/3 cup extra virgin olive oil
1/3 cup finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
12 or 16 large sea scallops, about 1-1/2 pounds, muscle removed
Brush the corn with oil and season with salt and pepper to taste. Grill over Direct Medium heat until the kernels turn golden brown in spots, 10 to 15 minutes, turning every few minutes. When cool enough to handle, working over a large bowl, use a sharp knife to cut the kernels off the cobs; set aside to cool. Add the tomatoes, scallions and arugula to the corn and blend well.
To make the dressing: In a small bowl, combine the dressing ingredients; mix well and season to taste. Reserve 1/4 cup of the dressing and toss the remainder with the corn mixture and set aside.
Toss scallops with 2 tablespoons of the reserved dressing and coat well. Thread the scallops through their sides onto skewers. Grill scallops over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once.
Serve on individual salad plates or on a large shallow platter. Place the scallops on top of the grilled corn, tomato, and arugula salad, drizzling the remaining 2 tablespoons of dressing over the scallops.
Makes 4 servings
from Weber's recipe of the Week
4 medium ears sweet corn, husked
Extra virgin olive oil
Kosher salt
Freshly ground pepper
1 pint cherry tomatoes, quartered if large, halved if small size
4 scallions, trimmed and thinly sliced
4 cups baby arugula (or chopped larger leaf arugula)
Dressing
1/3 cup extra virgin olive oil
1/3 cup finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
12 or 16 large sea scallops, about 1-1/2 pounds, muscle removed
Brush the corn with oil and season with salt and pepper to taste. Grill over Direct Medium heat until the kernels turn golden brown in spots, 10 to 15 minutes, turning every few minutes. When cool enough to handle, working over a large bowl, use a sharp knife to cut the kernels off the cobs; set aside to cool. Add the tomatoes, scallions and arugula to the corn and blend well.
To make the dressing: In a small bowl, combine the dressing ingredients; mix well and season to taste. Reserve 1/4 cup of the dressing and toss the remainder with the corn mixture and set aside.
Toss scallops with 2 tablespoons of the reserved dressing and coat well. Thread the scallops through their sides onto skewers. Grill scallops over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once.
Serve on individual salad plates or on a large shallow platter. Place the scallops on top of the grilled corn, tomato, and arugula salad, drizzling the remaining 2 tablespoons of dressing over the scallops.
Makes 4 servings
