Bobby Flay's Grill It! - Bobby Flay [66]
1 small red onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
¼ cup finely chopped fresh basil leaves
Fresh Corn–Basil Sauce
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
8 ears fresh corn, shucked and kernels removed from the cobs
2 (14.5-ounce) cans low-sodium chicken or vegetable broth
2 teaspoons sugar
Kosher salt and freshly ground black pepper
¼ cup heavy cream
12 fresh basil leaves, cut into thin ribbons
Perfectly Grilled Sea Scallops
Fresh basil sprigs, for garnish
Heat your grill to high.
To make the relish, place the tomatoes in a bowl, toss with 2 tablespoons of the oil, and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides and just cooked through, about 10 minutes.
Remove the tomatoes from the grill and coarsely chop. Put the chopped tomatoes in a bowl; add the remaining 3 tablespoons oil, the onion, garlic, vinegar, and chopped basil; and gently mix until combined. Let sit at room temperature for 30 minutes or cover and refrigerate for up to 4 hours. Bring to room temperature before serving.
To make the sauce, heat the oil in a large saucepan over high heat. Add the onion and cook until soft, 4 to 5 minutes. Add the corn and cook for 1 minute. Add the broth and sugar, season with salt and pepper, and bring to a boil. Cook until the corn is very tender, about 30 minutes.
Transfer the corn mixture to a blender with a slotted spoon, add half of the cooking liquid, and blend until smooth. Reserve the extra liquid. Strain the sauce through a medium mesh strainer, pressing on the solids, into a clean saucepan and bring to a simmer over medium heat. If the mixture is too thick, thin with some of the remaining liquid. Stir in the heavy cream and cook until the sauce thickens slightly, 4 to 5 minutes. Remove from the heat and stir in the basil.
Ladle the sauce onto 4 dinner plates. Divide the scallops around the perimeter of the plates and place some of the relish in the center. Garnish with basil sprigs.
Grilled Sea Scallops with Grilled Tomato Vinaigrette
This dish is based on the classic scallop dish from Provence, France, called scallops Provençale. The cuisine of Provence is very distinct from the rest of French cooking. A Mediterranean influence results in an abundance of fresh seafood and fresh produce, and many dishes make use of tomatoes, garlic, fresh herbs, and lots of olive oil.
Serves 4
6 plum tomatoes
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
¼ cup Niçoise olives, pitted and chopped
1 tablespoon finely chopped fresh thyme leaves
4 tablespoons coarsely chopped fresh basil leaves
Perfectly Grilled Sea Scallops
Heat your grill to high.
Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Place the tomatoes on the grill and grill on all sides until slightly charred and soft, 8 to 10 minutes. Remove the tomatoes from the grill, let cool slightly, and then cut into small dice.
Put the tomatoes in a medium bowl and immediately add the garlic, olives, thyme, 3 tablespoons of the basil, and the remaining 4 tablespoons olive oil. Season with salt and pepper. Let sit at room temperature for at least 15 minutes and up to 1 hour before serving. Do not refrigerate.
Spoon half of the vinaigrette onto a platter and top with the scallops. Spoon the remaining vinaigrette over the top of the scallops and sprinkle with the remaining tablespoon of basil.
Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad
Rice noodles, soft and translucent, are light in taste and texture and are a nice change of pace when you’re tired of regular pasta or plain rice. Used all over Asia, they are also a natural paired with the Asian-inspired citrus-ginger sauce in this recipe. See photograph.
Serves 4
2 teaspoons toasted sesame oil
4 tablespoons canola oil
2 tablespoons grated orange zest
12 large sea scallops, muscle removed
1 tablespoon finely grated