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 in cold water for 20 minutes, changing the water after 10 minutes. Drain and pat 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, keeping it 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 each prepared component 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, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook for 2 minutes, just until the tomatoes warm and begin releasing juice. 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. Turn them, add 1 tablespoon butter and the prepared minced garlic, and cook for 1 to 2 minutes while spooning the foaming garlic butter over them. Transfer the scallops to a warm plate when opaque at the sides and 145°F in the centers.

5. 5.

   Reduce the skillet to medium-low and add the prepared shallot, cooking for 1 minute. Stir in:

   • 2 tablespoons prepared lime juice
   • 2 tablespoons water
   • 1 tablespoon ají amarillo paste

   Simmer for 1 to 2 minutes, scraping up the browned bits, until slightly reduced. Remove from the heat and whisk in 3 tablespoons cold butter, 1 tablespoon at a time, to make a glossy ají amarillo-lime butter.

6. 6.

   Divide the warm tomato-corn sauté between two shallow plates. Arrange the scallops over it, spoon on the ají amarillo-lime butter, and finish each plate with half of the reserved 2 tablespoons cilantro.