CHEF STEPHEN WARD / AMERIGO
Scallops with local grilled corn and cherry tomato salsa, crispy pancetta and
balsamic reduction
SCALLOPS:
Servings: 4
12 jumbo Scallops
4 T salt
4 tsp smoked pepper
4 T olive oil
Pat scallops dry and season with salt and smoked pepper. Place olive oil in sauté pan over high heat. Wait for oil to heat up and for a small amount of smoke to come from the sauté pan, then place scallops in pan. Cook about 2-3 minutes on each side; adding…
GRILLED CORN AND CHERY TOMATO SALSA:
Servings: 4
2 pints cherry tomatoes
4 ears of corn on the cob, grilled
3 T chopped parsley
3 T chopped fresh basil
½ C extra virgin olive oil
¼ C red wine vinegar
1 tsp salt
1 tsp black pepper
Shuck corn and place on grill for about 5-8 minutes until the outside begins to char. Cool corn in refrigerator and cut off of cob. Slice cherry tomatoes in halves and combine with corn. Mix in remaining ingredients and season with salt and pepper.
FIG AND BALSAMIC REDUCTION:
Servings: 4
1 C balsamic vinegar
1 T brown sugar
3 dried figs cut in halves
Pour balsamic vinegar in a deep sided sauce pot and bring to a boil over medium-high heat. Turn heat down to medium and cook until ¼ cup is remaining. Set aside to cool. Keep at room temperature and serve!
