Recipe
February 18, 2014
Seared Qualicum Beach Scallops With Sweetcorn-Basil Purée And Heirloom Tomato Salad Recipe

Step 1: Over a gas burner or hot grill, char one cob of corn for approximately 10 minutes, rotating frequently. Remove kernels from the cob and set aside.
Step 2: Heat 1 tbsp olive oil in a small saucepan. Add onions and sweat until translucent. Add garlic and kernels from the three uncooked cobs. Cook until soft, approximately 4 minutes.
Step 3: Add milk and half the basil leaves and simmer for 2 minutes. Pure?e with an immersion blender until smooth. (A potato masher works just as well, producing a chunkier consistency.) Season to taste with salt and pepper and cover to keep warm.
Step 4: Combine tomatoes, parsley, remaining basil leaves (torn), the charred corn kernels and 1 tbsp olive oil in a small bowl.
Step 5: Pat scallops dry with paper towels and season with salt and pepper. Add 1 tbsp olive oil to a medium non-stick pan. Sear scallops until golden on both sides, approximately 2 minutes per side for large ones.
Step 6: Spoon pure?e onto each plate. Top with three scallops and dress with heirloom tomato salad.
See more recipes from Sea Salt.
Reprinted with permission from Sea Salt (2013, Harbour Publishing).
Directions
Yield:
Step 1: Over a gas burner or hot grill, char one cob of corn for approximately 10 minutes, rotating frequently. Remove kernels from the cob and set aside.
Step 2: Heat 1 tbsp olive oil in a small saucepan. Add onions and sweat until translucent. Add garlic and kernels from the three uncooked cobs. Cook until soft, approximately 4 minutes.
Step 3: Add milk and half the basil leaves and simmer for 2 minutes. Pure?e with an immersion blender until smooth. (A potato masher works just as well, producing a chunkier consistency.) Season to taste with salt and pepper and cover to keep warm.
Step 4: Combine tomatoes, parsley, remaining basil leaves (torn), the charred corn kernels and 1 tbsp olive oil in a small bowl.
Step 5: Pat scallops dry with paper towels and season with salt and pepper. Add 1 tbsp olive oil to a medium non-stick pan. Sear scallops until golden on both sides, approximately 2 minutes per side for large ones.
Step 6: Spoon pure?e onto each plate. Top with three scallops and dress with heirloom tomato salad.
See more recipes from Sea Salt.
Reprinted with permission from Sea Salt (2013, Harbour Publishing).