All of the flavors of summer in one dish. Sweet corn, fresh basil and juicy scallops swimming in a crisp white wine sauce, topped with avocado. I mean what’s not to love?
- 4 ears corn, kernels removed
- ½ cup pancetta
- 1 tablespoon butter
- 1/2 cup fresh basil, chopped
- juice from 1 lemon
- 1 lb. large scallops, patted dry with a paper towel
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- 1 pinch crushed red pepper flakes
- 4 tablespoons butter
- 1/4 cup white wine
- 1 avocado, sliced
1. Heat a large skillet over medium-high heat. Add pancetta and brown until crisp. Remove pancetta from the pan and allow to drain. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 2-4 minutes. Stir in basil, lemon juice, and adjust seasoning with salt and pepper. Spoon the corn out of the skillet and onto a platter.
2. Return skillet to medium heat. Add the olive oil and butter.
3. Make sure the scallops are super dry. Season them with salt and cracked black pepper. When the oil shimmers, add the scallops to the skillet and leave them alone. Add garlic, thyme, and crushed red pepper flakes. Cook about 2 minutes and gently flip to the other side. Cook an additional 2 minutes until the scallops no longer look opaque.
4. Remove scallops from the skillet. Slowly pour in the wine, simmer 5 minutes, scraping the brown bits from the bottom of the pan. Remove from the heat.
3. Spoon the scallops and sauce left in the pan over the corn. Sprinkle pancetta on top and finish with avocado and more chopped basil.