Pan Seared Scallops with Summer Corn Relish and Basil Broth

Ingredients

• 12 sea scallops
• 1 cup corn, perferably frush from the cob
• 2 tablespoons shallots, diced fine
• 1 cup fresh green beans, cut into 1 ½-inch sections
• 1 cup fresh cherry tomatoes
• 1 tablespoon sherry vengar
• 2 tablespoons fresh basil, julienned
• ¼ cup chicken stock
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Instructions

Corn relish

1. Heat 1 tablespoon of oil in a medium pan over medium heat
2. When oil is hot, add the corn and cook for 2 to 3 minutes constantly stirring.
3. Add shallots and cook until translucent, about 2 more miutes.
4. Add beats and tomatoes and cook an additional 5 minutes.
5. Add sherry vinegar, taste, and re-season.
6. Reserve relish and keep warm.

Scallops

1. Heat 2 tablespoons of oil in a medium skillet over high heat.
2. When oil is hot, add scallops to the pan.
3. Cook scallops for 2 minutes. Do not shake or move them too much.
4. Turn scallops after 2 minutes and continue cooking for an additional 2 minutes
5. When scallops are cooked, re-season, and keep warm.

Basil Broth

1. Heat chicken stock in a small sauce pan.
2. When stock comes to a boil, add basil and olive oil.
3. Cook 15 seconds and remove from heat.
4. Blend all the contens in a blender
5. Taste, re-season and keep warm

Serving

1. Place corn relish in center of the bowls.
2. Top relish with three scallops.
3. Pour basil broth around scallops and reflish.