Seared Scallops with Roasted Corn and Pancetta
I had fully intended to share a recipe for ice cream today since July 15th is National Ice Cream Day. But, alas, best laid plans, blah, blah, blah. Long story short; I couldn’t get my stuff together in time.
But I’m actually even more excited to share THIS recipe for seared scallops. And yes, there IS a story behind this recipe. Once upon a time, before we had a baby, Brian and I lived in a magical place called Hoboken. We ate and drank to our hearts’ content and frequented our favorite little restaurant, Anthony David’s, at least twice a month. And they served the absolute best sea scallops over sweet corn every summer.
Well, cut to two years down the line, and we no longer live in Hoboken. And even though we visit when we can, those short treks are not always enough to satiate my appetite for AD’s fantastic food. So, I decided to make something similar myself.
Honestly, is there anything better than scallops in the summer? Meaty, succulent, and perfectly briny? No. There isn’t. And served over a bed of sweet (Jersey!) corn, smoky pancetta, and thinly sliced mushrooms? It’s heaven on a plate. This is the ultimate dish for the heart of July—when the corn is knee-high and the seafood is aplenty. And while my dining room may not have the same exact ambiance as AD’s, I like to think my version of the dish is a great substitute when the original is just too far away.
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Seared Scallops with Roasted Corn and Pancetta
recipe by Sea Salt + Honey
Serves: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
Olive oil
4 tablespoons butter
2 ears of corn, kernels removed from cobb
2 ounces diced pancetta
1 small shallot, diced
4 oz mushrooms, thinly sliced (such as cremini, shiitake, etc.)
8-10 fresh scallops
3-4 tablespoons alfalfa sprouts
Directions:
Preheat oven to 425°. Toss corn, two tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Pour corn mixture onto a baking sheet lined with a silpat (or aluminum foil). Roast for 20 minutes, until the corn is golden brown.
Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. When the oil shimmers, add the pancetta. Sauté until the pancetta begins to turn golden (5-6 minutes), then add the shallot. Continue cooking until the shallot is soft, about 3 minutes. Remove from heat. Toss the pancetta with the corn mixture once it’s done and set aside.
Melt 1 tablespoon butter in the same pan you used for the pancetta. Add sliced mushrooms and cook until soft, about 4-5 minutes. Remove mushrooms to a plate.
Add 3 tablespoons butter to the pan. Salt and pepper the scallops to taste. When the butter foams, add the scallops in one layer. Sear for about 2 minutes, then flip. Using a spoon, ladle the butter over the scallops, and continue to sear for another 2 minutes. If the pan looks dry, add another tablespoon of butter. Remove from heat.
To serve, spread corn and pancetta mixture on a plate, scatter mushrooms over the corn, place the scallops over the mixture, then top with alfalfa sprouts. Enjoy hot.
