Now that we are just about settled in at CasaDelSal, I can’t wait to entertain in our new kitchen; it is absolutely beauteous. Seriously though, I am in love. 🙂
When having guests over, the one thing I try to plan for when prepping the party menu is to serve dishes that take little time to assemble (it’s all about the prep!). I want to be able to enjoy our company rather than be stuck slaving away in the kitchen.This dish for seared scallops is a dream. The prep can be done in advance, its ingredients are simple, it is not complicated, and yet it looks fancy and tastes delish!
The sweetness from the corn and the red pepper along with the saltiness of the prosciutto and sun-dried tomatoes is heavenly when paired with seared scallops. This dish makes for an excellent starter or great meal served with a simple salad.
Pan Seared Scallops (yields 4 servings)
- 8 sea scallops
- 1 red pepper, diced
- 1 can of corn
- 6 slices of prosciutto, double smoked bacon or pancetta, diced
- 10 sun-dried tomatoes, diced
- 1/4 cup white wine
- 1 tsp olive oil
- parsley to garnish
- Pan fry choice of meat until crispy, remove and set aside on paper towel
- Deglaze the pan with white wine
- Add red pepper, corn, sun-dried tomatoes to pan and cook on low-medium heat, set aside
- Thoroughly dry the scallops by laying and folding them within a double layer of paper towel
- Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside. I always add a bit more wine!
- Plate the red pepper, corn mixture on a plate with 2 scallops
- Garnish with parsley