Seasonal

Instructions

PREP

Julienne the basil (i.e. stack the leaves on top of one another, roll up tightly into a log shape, and slice down the “log” to make thin ribbons of basil), dice the onion, and cube the tomatoes. Set aside.

With a sharp knife, stand one ear of corn upright, holding the top firmly. Run your knife down the corn from top to bottom, rotating the corn and cutting again once you’ve hit the bottom. Repeat on second ear of corn. ***Note, no need to cook the corn – we are using it raw***

COOK

Over medium heat, toss the tomatoes in 1 TBSP olive oil with the 1 TBSP garlic, salt and pepper. Move the tomatoes around in the pan (I used a cast iron skillet) every couple minutes until blistered, about 7 minutes. Set aside.

In the same pan,  crank the heat up to high, add another tablespoon of olive oil. Pat the scallops dry with a paper towel and season with salt and pepper. Add 1/3 of the scallops to the pan and cook until golden (these cook quickly so keep an eye on them). Ensure to get all sides golden (i.e. toss the scallops around once one side is done). Repeat until all batches are done (you might need to add more garlic along the way).

***THE KEY HERE IS SMALL BATCHES*** – you do not want to overcrowd the pan. This will ruin the crust you want to get on the scallops.

TOSS

Toss the tomatoes, onion, avocado, basil, and scallops in a bowl with 1 TBSP olive oil, 1 TBSP balsamic, and the juice of 1/2 lemon. Add in chunks of burrata and season with salt and pepper to your liking.

BEST SERVED WARM OR AT ROOM TEMP, BUT ALSO WORKS AS A COLD SALAD AS WELL!