- 2 tbsp. extra virgin olive oil
- 4 ears fresh corn, shucked
- ¼ cup yellow onions, sautéed
- 1 dozen sea scallops, cleaned and dried
- 1 tbsp olive oil
- salt and pepper, to taste
- mache or corn shoots for garnish
- Using a knife, remove the corn from the cob.
- Add olive oil, onions, and corn to a sauté pan and cook until it becomes tender about 5 minutes. Season with salt and pepper.
- Add olive oil to cast iron pan over medium heat. Season scallops with salt and pepper and cook on each side for 2 minutes until golden brown. Remove from heat.
Add a couple of scoops of the sautéed corn to a plate and place the scallops on top. Garnish with mache or corn shoots.
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