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Copley's on Palm Canyon |
Copley's Scallops and Corn Appetizer
1 Tbsp. unsalted butter
3 Ears of corn, peeled & washed
2 Tbsp. olive oil
12 U-10 fresh or frozen Bay Scallops
With a large grater, slow grate the corn. (It may be easier to cut the corn in half so the pieces are easy to hold.)
In a small saucepan over medium heat, melt the butter, then add the corn and mix with a non-metal spoon. Reduce the heat to low and allow the corn to cook slowly for about 3 minutes or until the mixture starts to thicken. Season with a little Kosher salt and pepper. Set aside and keep warm.
On a high heat in a medium size sauté pan, add the oil. Once the oil is hot, carefully add the scallops and cook about 1 minute, or until the scallops are a golden brown color but still rare. Quickly turn over the scallops and cook for about 30 seconds more, until the scallops are cooked to medium rare.
Place warm corn in the center of the plate. Place the scallops over the corn and top with tomato relish. Serves 6.
