Warm Corn and Scallop Salad with Basil Vinaigrette

Seared hard on one side, a scallop turns sweet and briny under a golden brown crust, and next to crisp kernels of fresh corn there isn't much that beats it. I like to finish this off with a hot lime vinaigrette that balances out the sweetness of the stars while some fresh basil leaves keep the whole thing from feeling heavy.

When I say "hot" I don't mean spicy. The dressing is literally hot, because I deglaze the pan with it. This takes the sharp edge off the lime juice, while transferring the flavor from the brown fond the scallops leave behind into the dressing. Tossed into the corn, the hot dressing warms it through and infuses each kernel with flavor.

When buying your scallops, be sure to look for "dry-packed" scallops, and if you want the whole story on why this is important, check out my curried scallops recipe.

As for how to get a golden crust on the scallops, it's mostly a question of water. Any moisture on the surface has to boil off before browning can start, and by the time that finishes the inside is usually overcooked. That's why the scallops need to spend some time on a paper-towel-lined tray in the fridge, salted and uncovered. The salt seasons while drawing out excess moisture and the towels wick it away.

Getting them cold before they hit the pan does something less obvious too. Heat takes longer to reach the middle of a chilled scallop, so it can sit in the pan longer and build a thicker crust without becoming overcooked.

There's one last trick I use, a technique known as unilateral cooking. The idea is to cook the scallops on one side to achieve a hard sear, even though it means cooking them more than halfway through. Then, you just flip and fry for a much shorter time on the second side so it's no longer raw, but the center stays tender.

I like to spoon the salad over a few lettuce leaves, which makes an appetizer-sized scallop salad for four, or you can put it out as a luxurious side for anything off the grill as a summery take on surf-and-turf.