Careme

Instructions

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1. 1.

   Remove 16 ounces frozen sea scallops from their original packaging, place them in a leakproof bag, and submerge the bag in cold water for 20 to 25 minutes, changing the water after 10 minutes. Drain the thawed scallops and pat them very dry with paper towels.

2. 2.

   While the scallops thaw, prepare the produce:

   • Cut 1 pound heirloom tomato into 1-inch wedges.
   • Cut the kernels from 2 ears sweet corn.
   • Chop 1/4 cup cilantro, divided into two 2-tablespoon portions.
   • Mince 2 tablespoons shallot.
   • Finely mince 1 garlic clove.
   • Zest 1 large lime to yield 1 teaspoon zest, then squeeze 2 tablespoons juice.

   Keep the prepared components separate.

3. 3.

   Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the prepared corn and cook for 4 minutes, stirring occasionally, until lightly browned. Fold in the prepared tomato wedges, 1 teaspoon prepared lime zest, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, just until the tomatoes are warm and beginning to release their juices. Fold in 2 tablespoons prepared cilantro, transfer the tomato-corn sauté to a covered bowl, and wipe out the skillet.

4. 4.

   Season the dried scallops on both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in the skillet over high heat until shimmering. Arrange the scallops in one uncrowded layer and sear without moving for 2 minutes, until deeply golden underneath. Turn the scallops and reduce the heat to medium; cook for 45 seconds, then add 1 tablespoon butter and the prepared minced garlic. Baste with the foaming garlic butter for 30 to 45 seconds, then transfer the scallops to a warm plate when their centers are pearly opaque and they feel lightly firm and springy.

5. 5.

   Keep the skillet over medium-low heat, add the prepared shallot, and cook for 1 minute. Stir in 2 tablespoons prepared lime juice, 2 tablespoons water, and 1 tablespoon ají amarillo paste. Simmer for 1 to 2 minutes while scraping up the browned bits. Remove from the heat and whisk in 3 tablespoons cold butter, 1 tablespoon at a time, until the ají amarillo-lime butter is smooth and glossy.

6. 6.

   Divide the warm tomato-corn sauté between two shallow plates. Arrange the scallops over the vegetables, spoon the ají amarillo-lime butter over the scallops, and garnish each plate with 1 tablespoon of the reserved cilantro.