The key to any good seared scallop (or any good sear for that matter) is making sure your scallops are completely dry. If your scallops are wet they will steam instead of sear. Scallops are naturally sweet so it's nice to pair them with something a little spicy.
Ingredients
2 Ears Fresh Corn
2 Slices Prosciutto
4 Sea Scallops
Salt
Pepper
EVOO
1 Jalapeño
1 C Arugula
Directions
Remove the bottoms of the corn husk so that the ears can stand upright. Over a towel, remove the kernels with a knife. Use the towel to help gather the kernels. De-seed the jalapeño and remove most of the white membrane (note: the heat from jalapeños comes from the seeds and the whites. If you like it hotter, add more seeds and vice versa). Dice the jalapeño and toss the kernels and peppers in EVOO, salt and pepper. Place them on a baking sheet and bake in the oven at 325 until golden brown (approx 5 -10 min).
Pat scallops dry and season with salt and pepper. Heat a medium sauté pan over med-high to high heat and add EVOO. As soon as the oil starts to shimmer add your seasoned scallops. Cook until nicely browned (about 3 - 5 min) and flip. For added flavor, after you flip the scallops add 2 T of butter to the bottom of the pan. Tilt the pan towards you and using a spoon baste the scallops in the melted butter. This helps keep the scallops nice and moist. Cook on the second side until you again have a nice crust, approximately another 3 min. Remove the scallops and discard the oil and butter. Lay your prosciutto flat in the pan to crisp, it should only take about 30 seconds to 1 min. Toss the arugula in a little EVOO, salt and pepper. Plate ¼ C of the greens on the middle of the plate. Place the scallop on top, add the roasted corn and jalapeños around the sides and finish with big crisps of prosciutto on top.
