SEARED SCALLOPS OVER WARM CORN SALAD

Makes 2 servings

This is a quick and delicious meal that pays homage to the classic pairing of scallops and bacon. Start by searing the scallops in a hot cast-iron pan on the EGG to form a golden-brown crust, then set them atop the summer’s bounty of sweet corn and bell peppers. Sprinkle the finished dish with crumbled bacon for an irresistible smoky and crunchy bite.

SCALLOPS

1 lb (455 g) U10 dry sea scallops

Kosher salt

Freshly ground black pepper

2 tbsp (30 ml) olive oil

CORN SALAD

1 tbsp (15 ml) olive oil

1 red bell pepper, seeded and diced

2 tbsp (5 g) thinly sliced scallion

1 small shallot, diced

1 jalapeño pepper, seeded and diced

1 tbsp (10 g) minced garlic

2 cups (300 g) corn kernels, cut from 3 large ears

Kosher salt

Freshly ground black pepper

4 slices bacon, cooked and crumbled, for serving

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Place a 12-inch (30-cm) cast-iron skillet on the cooking grid to preheat for about 20 minutes.

Prepare the scallops: Peel away the side muscle, a.k.a. the foot, from the scallops and pat dry. Season both sides of the scallops with salt and black pepper and refrigerate until ready to cook. Heat the oil until it shimmers in the skillet, then place the scallops in the pan and cook until they are golden brown on one side, about 2 minutes. Flip the scallops and cook until they are firm to the touch but still slightly soft, 1 to 2 minutes. Using a pair of tongs, transfer the scallops to a platter and loosely tent with foil, leaving the pan on the cooking grid.

Prepare the corn salad: Heat the oil in the cast-iron skillet and add the bell pepper, scallion, shallot, jalapeño and garlic. Cook for 3 to 4 minutes, or until the vegetables are slightly tender. Add the corn and cook for an additional 2 minutes, or until warmed through. Season with salt and black pepper to taste.

To serve: Spoon the corn salad onto plates and top with the scallops and bacon.