Sunday, July 10, 2011

Grilled Scallops with Corn, Bacon, Tomatoes & Dill

Smoked Salt with Lemon & Dill
I love discovering new salts and seasonings, especially if I can purchase them from small, preferably local vendors.  I met Nathan, a Culinary Institute of America graduate, with a line of artisan salts, dry rubs, and marinades at the farmers market at Gervasi Vineyard.  (If you haven't checked out Gervasi yet, with it's delicious rustic Italian dining and wine, with beautiful grounds and an outdoor patio - get there as soon as possible!)

I purchased a tantalizing smoked salt that is combined with preserved lemon and dill.  Doesn't that sound delicious?  I'm sure it will be tasty on salmon.  Yes, salmon, after many false starts on the road to loving salmon, the Copper River has converted me.

Tonight, however, three large, beautiful sea scallops from Kate's Fish at West Side Market, were in the fridge, along with an an ear of fresh corn, fresh dill, garlic scapes from my Brunty Farms CSA.  With a slice of apple smoked bacon from the freezer, and fresh pasta from Ohio City Pasta, and a handful of grape tomatoes, inspiration for dinner struck.

I fired up the grill, then rubbed the shucked ear of corn with some Meyer Lemon Olive Oil from The Olive Tap.  I put the ear of corn on the grill while I prepped the other ingredients.  I pressed the shallots between paper towels to get all of the moisture out, then sprinkled them with the smoked salt and some coarse black pepper. 

You know what a pain it is to slice those tiny grape tomatoes in half one at a time?  Here is a great trick:  Put the washed tomatoes on a small plastic lid like this:

Then cover them with another lid, put your hand flat over the top, then run a serrated knife through the tomatoes to slice.

And, viola, quick and easy, sliced tomatoes.

Grilled Scallops with Corn, Bacon, Tomatoes & Dill
1 Serving

1 slice of Applewood Smoked Bacon
3 Large Sea Scallops, cleaned, dried between paper towels
1 ear of fresh sweet corn, shucked and silk removed
1 t. Meyer Lemon Olive Tap Olive Oil
smoked sea salt with preserved lemon and dill
freshly ground black pepper
1 large garlic scape, minced
10 grape tomatoes, halved
1/4 # fresh pasta
fresh lemon juice

Heat grill to medium high.  Put large pot of water on to boil from the pasta. 

Rub corn with a paper towel dipped into the Meyer Lemon olive oil, then place on the grill to char, turning occasionally.  Cut the kernels from the cob.

Cook the bacon until crispy, then remove the bacon to drain, reserving the grease in the pan.  Add the corn kernels, chopped garlic scapes, and grape tomatoes to the bacon grease and cook over medium for a few minutes, then set aside off heat while you grill the scallops a few minutes on each side.

Cook the pasta for a minute or so, then drain and put in serving dish.  Add fresh chopped dill and season with salt and pepper to the corn mixture, then toss with the pasta and top with the scallops.  Squeeze fresh lemon juice over and crumble the bacon on top.

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