A simple summer barbecue idea from Iron Chef America's first Canadian champion Rob Feenie. "This dish makes an excellent starter for a meal or a nice lunch when served with a simple green salad. I use Qualicum Bay scallops and peaches-and-cream corn, both of which are local products, but you can substitute other varieties of either. The hot and salty ragout is an especially good combination
with scallops, but it's also delicious with baked halibut or grilled steelhead salmon."
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh lemon juice
2 slices smoked bacon, in 1/4" dice
1/2 cup diced red onions
1 cup corn kernels, cut off the cob
1/2 red bell pepper, in 1/4" dice (about 1/2 cup)
1 Thai chili, seeded and finely minced
Juice of 1 lime (about 1 tbsp)
1 tbsp unsalted butter
12 large scallops (muscles removed from sides, if present)
1 tsp extra-virgin olive oil
Finely chopped cilantro
Step 1: In a small bowl, combine soy sauce, rice vinegar and lemon juice. Set aside.
Step 2: Heat a large frying pan on medium. Add the bacon and cook for 2-3 minutes, stirring, until crisp. Stir in onions, corn, bell peppers and chili and sauté for 2 minutes, then add lime juice and butter. Season with salt and pepper, reduce the heat to low and simmer while scallops are cooking. (Or refrigerate the ragout in an airtight container for up to 2 days.)
Step 3: Preheat a stovetop grill or a barbecue to medium-high. Warm a plate in the oven at 200°F.
Step 4: Pat scallops dry with paper towels and season with salt, pepper and a dash of olive oil. Grill scallops for 2 minutes, turn over and grill for another 1 minute. Transfer to the warm plate.
Step 5: Divide the ragout evenly among 4 plates and top each serving with 3 scallops. Spoon about 2 tsp of the soy dressing over each plate and garnish with cilantro. Serve immediately.
See more recipes from Rob Feenie.