Here is the challenge. You need to make this recipe now. Do not cut it out, put it on your fridge and tell yourself that you are going to make it next month for so-and-so’s birthday or in December for a Christmas party.
Some of you may think that I am talking crazy, because this dish contains scallops and so many of us reserve seafood for that special occasion, but this recipe cannot wait. A few weeks from now, our beautiful local corn will not be as great as it is today. Tomatoes are texture perfect, juicy and full of flavour. A small “tree” of basil can be bought for $1 right now at the market.
Corn is at its sugary peak right now. At the St. Jacobs Farmers’ Market, I picked up a dozen bi-coloured cobs of corn and a bunch of basil from Robert of “100 Mile Produce.” It was absolutely amazing. The corn in this recipe is not cooked, just cut straight off of the cob with a sharp knife and tossed with the rest of the ingredients.
I bought a pint of bright yellow cherry tomatoes from Family Farm Fresh Produce of Teeswater (also at the St Jacobs market), which may just be the best tomatoes that I have tasted this summer. No, they are the best tomatoes that I have tasted this summer. For colour contrast I also picked up a pint of red grape tomatoes.
Now for the scallops: purchase nice big scallops and make a real meal of it. I bought 10-12 count scallops from T&J’s Seafood (26 Elm St., Kitchener). Count means how many scallops there are per pound. This dish can be served as a first course or add a little rice to make it the entrée. Any leftover salad can be served on greens for another meal.
I know that you are all up to the challenge. Enjoy this dish today. Maybe it is someone’s birthday or an anniversary this week. Or just celebrate the weather, and the wonderful food that this region has to offer.
Scallops and fresh produce
- 16 10-12 ct T&J’s scallops
- 1-2 tbsp butter
- 1 tbsp canola oil
- 1 small shallot, finely diced
- 1-2 cloves garlic, minced
- 2 pints cherry or grape tomatoes, halved
- 3 cobs corn, cut kernels off the cob
- 1 handful basil, chopped
- 2-3 tbsp white wine vinegar
- 1/4 cup good quality cold pressed, extra virgin olive oil
- Salt and pepper, to taste
Combine diced shallots, garlic, tomatoes, corn and basil. Toss with vinegar, olive oil and salt and pepper. Set aside while cooking scallops;
Heat the butter and canola oil in a sauté pan until hot but not smoking. Add scallops and cook without moving until golden and caramelized, turn and cook until desired doneness. We recommend that you leave a thin line of translucency in the middle of the scallop, so that they are not overcooked.
Chefs Kirstie Herbstreit and Jody O’Malley are both Red Seal certified chefs. Together they run the company YouCanCook2, specializing in interactive dinner parties. You can also find them cooking at Entertaining Elements in St. Jacobs, where they hold private dinners for eight people. To contact the chefs, visit their website www.youcancook2.com.
