Ingredients:

  • 1 lb Dry-packed Sea Scallops (U-10 or U-12 size)
  • 2 Tbsp High-Heat Oil (Grapeseed or Canola)
  • 2 Tbsp Unsalted Butter
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • Kernels from 3 ears Fresh Corn (approx. 300g)
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine (or Chicken Stock)
  • 1/4 cup Fresh Basil, chiffonade
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Prep Scallops: Remove the small, tough side muscle (the 'foot'). Place the scallops on a tray lined with several layers of paper towels, cover with more paper towels, and press firmly to absorb as much moisture as possible. Season generously with salt and pepper.
  2. Prep Relish Ingredients: Shuck corn, mince shallot and garlic, halve tomatoes, and chiffonade the basil.
  3. Sauté Aromatics: Heat the extra virgin olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté gently until translucent (about 2 minutes). Add the garlic and cook for 30 seconds until fragrant.
  4. Burst the Tomatoes: Add the corn kernels and halved tomatoes to the pan. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and burst slightly, releasing their juices.
  5. Deglaze and Finish: Pour in the white wine (or stock) and let it bubble rapidly for 1 minute until reduced by half. Remove the pan from the heat. Stir in the fresh basil and lemon juice. Taste and adjust seasoning (salt and pepper). Set aside, keeping warm.
  6. Heat the Pan (Crucial Step): Place a heavy-bottomed skillet (cast iron or stainless steel is ideal) over high heat. Add the high-heat oil. The pan must be smoking hot before the scallops go in.
  7. Sear the First Side: Place the scallops carefully in the pan, ensuring they are not touching (cook in batches if necessary). Cook undisturbed for 2–3 minutes until a deep, golden-brown crust forms.
  8. Flip and Baste: Flip the scallops. Add the unsalted butter to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the scallops for the remaining 1–2 minutes of cooking.
  9. Check for Doneness: The scallops should be opaque throughout, perfectly crusty on the exterior, and slightly translucent in the very centre. Remove immediately to a clean plate.
  10. Assemble: Spoon a generous bed of the warm corn and tomato relish onto the plates. Arrange the hot scallops artfully on top of the relish. Serve immediately.