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Simple Corn SalsaTransforms Sauteed Bay ScallopsBy Associated Press on September 6th, 2011

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Page 1 of 8Simple Corn Salsa Transforms Sauteed Bay Scallops | Long Island Press

9/6/2011http://www.longislandpress.com/2011/09/06/simple-corn-salsa-transforms-sauteed-bay-scallops/

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This Aug. 15, 2011 photo shows bayscallops with corn an pancetta salsa inConcord, N.H. Serve this dish over rice orbuttered toast as an open-face sandwich.(AP Photo/Matthew Mead)

This simple and incredibly fast dinner is for those warm late summer nights when you want something amazing, but donthave the time or energy to be amazing in the kitchen.

In this recipe, the ingredients do all the work for you. Juicy bay scallops need nothing more than a quick trip in a very hotpan. Dressing them up calls for l ittle more than browning some pancetta (buy the already chopped variety), then mixing insome fresh corn, onions and seasonings.

Thats it. Its delicious, refreshing and beautiful enough to serve tocompany.

And feel free to play with the salsa ingredients. I love corn becausethis time of year it is sweet and so fresh. But peeled and dicedcucumbers, pineapple, even chopped fresh strawberries would begreat. And yes, the corn is used raw. Its delicious that way.

Serve this over rice or buttered toast as an open-face sandwich.

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BAY SCALLOPS WITH CORN AND PANCETTA SALSA

Start to finish: 15 minutes

Servings: 4

2 ounces chopped pancetta (often sold in 4-ounce packages)

1 small red onion, diced

1/2 tablespoon jarred jalapeno slices, minced

Juice of 1 lemon

1/4 cup chopped fresh cilantro

3 ears fresh corn, husks removed

Salt and ground black pepper

2 pounds bay scallops, patted dry

In a large skillet over medium-high, saute the pancetta until lightly browned, about 6 to 8 minutes. Use a slotted spoon totransfer the pancetta to a medium bowl. Stir in the onion, jalapenos, lemon juice and cilantro. Remove the corn kernelsfrom the cobs. To do this, stand each ear on its wide end, then saw down the length of the cob with a serrated knife.

Add the corn kernels to the salsa. Season with salt and pepper, then set aside.

Return the skillet with the pancetta drippings to medium-high heat. When the pan is hot, add the scallops and saute for 3to 4 minutes, or until cooked through. Season the scallops with salt and pepper, then serve with some of the corn salsaspooned over them.

Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 70 calories from fat (20percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 85 mg cholesterol; 30 g carbohydrate; 43 g protein; 3 gfiber; 790 mg sodium.

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Page 2 of 8Simple Corn Salsa Transforms Sauteed Bay Scallops | Long Island Press

9/6/2011http://www.longislandpress.com/2011/09/06/simple-corn-salsa-transforms-sauteed-bay-scallops/

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EDITORS NOTE: Food Editor J.M. Hirsch is author of the cookbook High Flavor, Low Labor: Reinventing WeeknightCooking. Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or e-mail him at jhirsch(at)ap.org.

Copyright 2011 The Associated Press.

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Tags:highlight-food

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