Now, I've eaten the fancy pork & beans for three day straight and I'm done. It's great. Even better on the third day than the first, but still...
Let's eat this instead:
1 ear fresh corn
2 tomatoes, diced
2 tbsp EVOO
1 garlic clove, minced
1/2 cup fresh basil leaves, rough chop
salt & pepper to taste
juice of one lemon
8 oz. scallops
Boil the ear of corn. Allow the corn to cook and then cut the kernels off the cob. Place in a bowl with the diced tomatoes.
In a food processor or blended, combine the olive oil, lemon juice, garlic, and basil, and blend until smooth. Pour 3/4 of the mixture into the corn and tomato mixture. Season with salt & pepper.
Season the scallops with salt & pepper. Grill the scallops 3 to 4 minutes on each side.
Divide the corn-tomato mixture between 2 plates and place the scallops on top. Drizzle the plates with remaining basil oil and sprinkle extra basil pieces on top.
Serve with roasted asparagus. I like to drizzle lemon juice and olive oil on top. Then at the very end, I like to shred gruyere on top. Just a bit.
Sounds good right?