seared scallops with roasted corn and herbs.

I eat scallops like candy. Addictive? I'd be quite the liar if I didn't enthusiastically scream, "yes." So, imagine my elation when these eyes landed on this recipe. Shamefully, even in my two month, workforce hiatus, I've never actually attempted the culinary beauty. However, its simplicity and my inherent inability to turn a blind eye to temptations of the mouth have me eager... and drooling. Thus, I'll restrain you no longer...

Seared Scallops with Roasted Corn and Herbs

Ingredients:

• 5 tablespoons EVOO- Extra Virgin Olive Oil, divided
  
• 4-5 ears (2 cups) fresh corn, cut off the cob
• salt and freshly ground black pepper
• 8 large, dry-packed sea scallops
• 3 shallots, minced
• 1 clove of garlic, minced
• 6 tablespoons fresh parsley, finely chopped, divided
  
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 cup dry white wine (preferably Sauvignon Blanc)
• 2 tablespoons butter

Preparation:

1. Heat 1 tablespoon of EVOO in a large skillet over high heat. Add corn, a good pinch of salt, and 2-3 turns of freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes.
2. While the corn is caramelizing, pat scallops with a paper towel. Score them on one side with a sharp knife and season with salt and pepper.
3. In a large skillet over medium-high heat, add 2 tablespoons of EVOO. Sear scallops, scored side down, until browned and caramelized, about 2 1/2 minutes. Flip scallops, cook 1 minute more, then remove from heat. Scallops will be nearly done and will finish cooking in the corn.
4. Lower heart under corn to medium-high. Add remaining 2 tablespoons of EVOO to the pan along with the shallots, garlic, 5 tablespoons of parsley, thyme, and chives. Re-season with salt and pepper, give everything a toss, and cook until the shallots are translucent. Deglaze the pan with the white wine, scraping the bottom of the pan to pull up any brown bits. Cook for 1 minute.
5. Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings and any brown bits from scallop pan to the corn and stir lightly to combine. Cook till the wine is reduced by half.
6. Plate the corn on a platter and top with scallops, darker brown side up. Sprinkle with remaining parsley and serve.

Compliments of Pete Bakel, the esteemed "Sweet Pete" of Rachael Ray's Hey, Can You Cook?! competition.