Ingredients:

  • 10-12 large Sea Scallops (approx. 350g), patted thoroughly dry
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon High Heat Oil (Grapeseed or refined sunflower oil)
  • Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1 cup Sweet Corn Kernels (fresh kernels shucked from 2 cobs preferred)
  • 1 cup Cherry Tomatoes, halved or quartered
  • 1 small Shallot, finely diced
  • 1 clove Garlic, minced
  • 2 Tablespoons Dry White Wine (e.g., Sauvignon Blanc)
  • 1/2 Tablespoon Freshly Squeezed Lemon Juice
  • 1/4 cup Fresh Basil, roughly chopped
  • 1 Tablespoon Extra Virgin Olive Oil

Instructions:

  1. Prep Scallops: Remove the small side muscle (the 'foot') if present. Place scallops on several layers of paper towels and pat them aggressively dry to ensure a good sear. Season generously with salt and pepper immediately before cooking.
  2. Prep Vegetables: Dice the shallot finely and mince the garlic. Halve the cherry tomatoes and shuck the corn (if using fresh). Chop the basil.
  3. Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced shallot and cook gently until softened and translucent (3 minutes). Add the minced garlic and cook for 30 seconds until fragrant—do not let the garlic burn.
  4. Add Vegetables: Introduce the sweet corn kernels and cook for 2 minutes. Add the halved cherry tomatoes and cook until they just begin to soften and burst (3 minutes).
  5. Deglaze and Finish Succotash: Pour in the white wine and cook rapidly for 30 seconds to burn off the alcohol. Stir in the lemon juice and remove the pan from the heat. Stir in the chopped basil and check seasoning; keep warm.
  6. Heat the Pan: Place a large, heavy-bottomed frying pan over high heat. Add the high heat oil and allow the pan to get screaming hot (just before the oil starts smoking).
  7. Add Fat and Scallops: Add the butter to the pan. Once the butter foams and subsides, carefully place the dried scallops into the pan, ensuring they are not touching (cook in batches if necessary).
  8. Sear Undisturbed: Cook the scallops for 2 minutes without moving them. This is crucial for developing the golden-brown crust.
  9. Flip and Finish: Using tongs, flip the scallops. Reduce the heat slightly and cook for another 1 to 2 minutes, basting with the butter in the pan if desired. The scallops should have a deep golden crust and be opaque throughout.
  10. Plate: Spoon the warm corn and tomato succotash onto the centre of a serving plate. Place the seared scallops directly on top of the succotash. Serve immediately.