I added snow peas to this because I had some left from the prior week's menu and, while they added a pop of color to the photo above, they were not necessary in the dish and I omitted them from the final recipe. It is clean and simple and full of bright flavors (and some buttery back notes). A definite winner and one of those lovely dishes which seems complicated but actually comes together very easily.
16 scallops, best quality you can find
4 ears of corn
1/3 cup diced bacon
1/2 cup chopped basil leaves
1 Tbsp butter
1/2 tsp yuzu-kosho paste (available online and at Asian grocers and well worth having in the fridge)
Juice from 1 lemon
Salt and white pepper to taste
Shuck the corn and cut the kernels off the cob into a microwave safe dish. Microwave for 1 minute and then set aside.
Pat the scallops dry with a paper towel and salt on both sides. Set aside.
In a large skillet over medium-low heat, render the fat from the bacon. As soon as the bacon is crispy on the outside and still a bit chewy on the inside, remove into the bowl with the corn. Pour off any excess grease - NOT down your drain.
Add the butter and yuzu-kosho paste to the pan and heat until the butter is melted and frothy and the yuzu-kosho paste has melted into the butter.
Add the scallops to the pan without crowding them so that they don't steam and pan fry for 90 seconds on each side. I like my scallops slightly underdone so you may want to add a minute or so of cooking time. Also keep in mind that they will keep on cooking slightly while you finish up the dish.
Remove the scallops from the pan onto a plate and tip the corn and the fresh basil into the pan. Stir to combine with the pan juices until the corn is heated through and the basil is slightly wilted. Add salt and white pepper to taste.
Spoon a quarter of the corn mixture into each of 4 bowls, top with 4 scallops. Spritz with some of the lemon juice before serving.
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