By Sharon Myers
Serves 3
Ingredients
- 9 fresh sea scallops
- 3 ears of fresh corn
- 2 tablespoons olive oil for sauté, more for grilling
- Half red pepper, diced
- 2 large cloves of garlic, minced
- 1 medium tomato, 4 or 5 oz., chopped
- 1 medium yellow onion, 4 oz., diced
- ⅓ cup fennel, chopped
- 1 teaspoon fennel fronds, minced
- 2 teaspoons fresh dill, minced
- Grated rind of 1 lime
- Lime juice from half the lime
- ¼ cup fresh cilantro, minced
- Salt and pepper to taste
- More cilantro and lime juice for garnish
Steps
- Heat the grill. While heating, roll corn in olive oil. When the grill is hot, place the corn on the grill, turning it every five minutes until it’s charred on all sides. When it’s done remove it from the grill to cool.
- Cut the kernels from the cob. Reserve.
- While grilling, chop and mince the vegetables and herbs. Heat the 2 tablespoons of olive oil in a skillet.
- Cook the onions until they start browning. Add the peppers and garlic. Cook 1 minute. Add the tomato, fennel, minced fennel, and dill. Cover and cook until the corn is cooked through. (Just a few minutes.)
- Roll the scallops in olive oil, then season with salt and pepper. Grill for 2 minutes on each side. Remove.
- Remove the lid from the corn mixture and add the lime rind, juice of half the lime, and the cilantro. Stir.
- Divide corn mélange among three plates. Top with three scallops each. Squeeze the juice from the second half of the lime over the scallops.
- Garnish with chopped cilantro and serve hot.
Sharon Myers, known locally as the Purple Chef for her line of chutneys and marmalades, opened her own catering business as Sharon Myers Fine Catering in Brattleboro in 1985, offering catering services to clients in Southern Vermont, western Massachusetts, New Hampshire, and beyond. She has earned the Best of the Best Award in Brattleboro for Catering for eight years straight. Visit http://www.sharonmyers.com.
