Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the late-summer produce:

   • Cut the kernels from 2 ears corn.
   • Thinly slice 6 oz Walla Walla sweet onion.
   • Dice 1 red bell pepper.
   • Core and dice 8 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Chop 2 tbsp flat-leaf parsley.

   Keep each prepared ingredient separate.

2. 2.

   Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and bell pepper with 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes; cook for 6 minutes, stirring occasionally, until softened and lightly browned.

3. 3.

   Stir the prepared garlic and 1/2 tsp smoked paprika into the vegetables for 30 seconds. Add the prepared corn and tomatoes; cook for 6–8 minutes until the corn is crisp-tender and the tomatoes become saucy. Stir in 1 tbsp sherry vinegar and 1 tbsp unsalted butter, then cook for 1 minute. Transfer the finished piperade to a bowl and keep warm.

4. 4.

   Pat 12 oz sea scallops very dry and remove any small side muscles. Season them with 3/4 tsp kosher salt and 1/4 tsp black pepper.

5. 5.

   Quickly rinse the skillet to remove any tomato residue, then wipe it completely dry. Heat 1 tbsp extra-virgin olive oil in the clean skillet over medium-high heat until shimmering. Add the scallops with space between them and sear without moving for 2–3 minutes, until deeply golden. Turn and cook for 1–2 minutes, pulling them at 125°F for tender, just-opaque centers.

6. 6.

   Rest the scallops for 2 minutes. Divide the warm corn piperade between two shallow bowls, arrange the scallops on top, and finish with the prepared parsley.

Want more detail? See the temperature guide.