As I head out the door for qigong this morning, my husband asks, “What’s for supper?” I reply, “I don’t know.” I have a bunch of recipe clippings sitting in my notebook on the kitchen table. Later on, I peruse a few, review the weekly specials at Whole Foods and decide on Spicy Shrimp and Chickpea Salad. Off to Whole Foods and disappointment. It seems they ran out of the Shell-On White Shrimp 10-15 count over the weekend. The fishmonger said he requested more, but his order wasn’t refilled. This is the second time this has happened to me where specially priced items are not available until the end of the sale week. Lesson learned, don’t wait until the final day of the sale.
Now I had to consider where to get wild caught shrimp. I could have headed south to Point Pleasant and the fish market, but hesitated. I decided instead to visit my local ShopRite. Again, no fresh, wild caught shrimp, but they did have wild caught scallops. The other recipe I was considering preparing was Scallops with Pesto, Corn and Tomatoes. This recipe is from the June/July 2022 issue of “Southern Living Magazine.” Plan B became my choice for supper.
Scallop prices have slowly come down this summer. Today the price was $18.00/lb., I opted for 8 scallops, 4 for each of us. For the recipe I also needed bacon, fresh corn, multicolored tomatoes, basil pesto, salt, pepper, olive oil and fresh basil. I stopped at my local farm stand, Matt’s Farm Market on Route 71 in Belmar. Their corn has been delicious this summer. I selected their heirloom multicolored tomatoes that they grow.
The recipe has an active time of 35 minutes. Mostly it involves removing the corn kernels from the cob and halving the tomatoes. Once I had had my mise en place complete, I was able to breeze through the recipe.
First the bacon was cooked to render some fat. The sweet corn is sautéed in a tablespoon of the fat thereby absorbing the smokiness of the bacon. Once removed, heirloom tomatoes are cooked along with the basil pesto and seasoned with salt and pepper and they too are moved. The pan is wiped clean then a bit of oil is added to briefly cook the scallops until they are golden. To serve, first the corn is laid down followed by the tomatoes and finally topped with the scallops. You can garnish with crumbled bacon and chopped basil.
What a scrumptious meal! The flavors were wonderful together. The tomatoes cooked with the pesto was delicious, something that I might try in an omelet. My husband and I really enjoyed this. You could try with shrimp in stead of scallops, which I might do the next time.
Scallops with Pesto, Corn and Tomatoes
By Liz Mervosh of Southern Living Magazine June/July 2022
Active Time: 35 minutes
Total Time: 35 minutes
2 thick cut applewood smoked bacon slices, chopped (about ½ cup)
3 cups fresh corn kernels (from 4 large ears)
2 cups multicolored cherry tomatoes (about 12 oz.) halved
¼ cup jarred refrigerated basil pesto
¼ teaspoon freshly ground black pepper
1-1/2 teaspoons kosher salt, divided
16 large sea scallops, patted dry and side muscle removed and discarded
2 tablespoons olive oil, divided
Fresh basil leaves, optional
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.