Recipe #24 - Grilled Scallops with Pesto Drizzle and Roasted Corn-Chickpea "Succotash"

You need to rush out to get some fresh-picked corn before the summer season is gone. There's nothing like corn that was growing in a field earlier that same day. And try to find some dry-packed day boat sea scallops instead of those which have been sitting in a chemical bath.

Makes four servings.

12 large sea scallops
Olive oil
Salt & pepper

1/2 cup prepared pesto (recipe follows)
2 Tbsp. half-and-half

3 ears fresh corn

2 Tbsp. extra virgin olive oil
6 green onions, rinsed, trimmed and thinly sliced
3 cloves garlic, minced
1 small zucchini, trimmed and diced
1 cup cherry tomatoes, halved
1 15 oz. can garbanzo beans, drained and rinsed
1 Tbsp. red wine vinegar
Salt & Pepper
1/4 cup shredded basil

Pull aside the husks from the corn and yank out all the silk. Cover the ears with husks and soak in water for an hour. Then grill the corn until heated through and charred, about 15 minutes. Set aside to cool, then cut the kernels off the ears with a large knife.

Put the scallops in a bowl and toss with olive oil, salt and pepper.

Heat the olive oil in a large saute pan and add the green onions. Saute for a few minutes, add the garlic and saute for another minute or two. Add the zucchini and tomatoes and saute for a few more minutes until heated through and soft. Remove from heat and stir in the chickpeas, salt, pepper, vinegar and basil. Add the corn kernels and mix gently.

Put the pesto in a small bowl and add the half-and-half. Whisk until well blended.

Get the grill preheated and spray it liberally with no-stick cooking spray. When it's hot, add the scallops and grill on both sides for several minutes until grill-marked on the outside and opaque on the inside.

Place a mound of corn/bean salad in the center of each serving plate. Put three scallops at the edge of the plate in a triangle pattern. Spoon some of the pesto drizzle onto each scallop and around the edge of the plate.

BASIL PESTO

Fistful of fresh basil leaves
1/4 cup toasted pine nuts
2/3 cup grated parmesan cheese
8 garlic cloves, peeled and chopped
1 cup extra virgin olive oil

Place all the ingredients in a food processor and buzz it until it becomes a smooth paste, stopping to scrape down the sides as necessary. Adjust flavors as appropriate. (If you want a more pronounced garlic flavor, throw in a few extra cloves. Same goes for the other ingredients.) If the pesto seems too thick, add more olive oil. Store in an airtight jar or sealed plastic bag in the refrigerator, or freeze for later use.