Seared Scallops with Pepperoni, Sungolds & Corn

Active Time: 30 min

Total Time: 30 min to 2 ½ hrs

This recipe was originally published in the award-winning cookbook Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Knopf, 2023). Reprinted here with permission.

You can purchase Start Here here

Ingredients:

• 4 ears corn, shucked
• 1 pound (450 grams) dry-packed U16 sea scallops
• Kosher salt
• 2 tablespoons neutral oil
• 2 garlic cloves, thinly sliced
• 2 cups Sungold or grape tomatoes (about 12 oz/340 g)
• 2 ounces (56 grams) pepperoni, sliced into thin strips
• Sugar (optional)
• 1 teaspoon dried oregano
• ½ to 1 teaspoon chili flakes
• ½ cup lightly packed fresh basil leaves, torn
• Finely grated parmesan cheese
• Extra-virgin olive oil

Method:

1. Invert a small bowl into a large bowl. Working one at a time, stand an ear of corn up on the inverted bowl. Use a sharp knife to shave the kernels off the cob. Then use the back of the knife to scrape out any corn milk from the cobs.
2. If the scallops have their abductor muscle still attached, tear off and discard. (It looks like a little flap stuck to the side of each scallop; they are often sold with this part already removed.) With a paper towel, pat the scallops dry. Lightly season both sides of the scallops with salt. Cook right away, or if you have time, set on a sheet pan fitted with a wire rack and place in the fridge for at least 45 minutes or up to 2 hours.
3. Heat a medium cast-iron skillet over medium heat until lightly smoking. Add oil, swirl to coat, and place the scallops in the pan, making sure they are flat-side down. Cook, undisturbed until one side is deeply golden brown, 1 to 2 minutes. Flip over and let the second side cook undisturbed for another minute, then remove to a plate, making sure the side with the best sear is facing up.
4. Add the garlic and pepperoni to the pan and cook, stirring frequently, until the pepperoni starts to crisp, about 2 minutes. Add the corn and corn milk and cook, stirring frequently, until the corn is plump, tender, and no longer tastes raw, about 2 minutes. Add the tomatoes and cook, stirring frequently, until slightly softened, about 3 minutes. Press the tomatoes with your spatula until they burst. Taste and season with salt (and sugar if the corn and tomatoes aren’t sweet enough) as needed. Add the oregano and chili flakes. Place the corn mixture on a serving platter and top with scallops. Garnish with torn basil, freshly grated parmesan, and olive oil. Serve immediately.