Pan-Seared Sea Scallops with Corn, Roasted Peppers and Baby Shiitakes
In large sauté pan, sauté the red onions in the 2 teaspoons olive oil over medium heat until opaque. Add garlic and sauté just until you notice the aroma. Add corn and mushrooms, continue to sauté to heat through and soften mushrooms. Toss in the red pepper. Season with sea salt and pepper. Remove from heat. Sprinkle with lemon zest. Set aside.
Place cast iron pan over medium heat. Add 1 tablespoon olive oil and sauté scallops, achieving a nicely browned surface before flipping them to finish sautéing.
Meanwhile gently toss the arugula with the olive oil and lemon juice.
Arrange the warm corn salad in the center of the plate. Place scallops to the side and garnish with arugula and chives.
In Your Glass
At our house this dish offers a toss-up between red and white wine. We’ve enjoyed it with a delicious fruit-forward Pinot Noir or a mouth-filling Shafer Merlot. Likewise a white wine with a zesty, exotic quality such as Red Shoulder Ranch Chardonnay can offer terrific enjoyment.