Recipe: Scallop Corn Salad

SCALLOP CORN SALAD

FOR THE SALAD:
1 lb. tiny new potatoes, skin on
2 tbsp. olive oil, divided
2 ears fresh sweet corn, kernels removed
2 red Bermuda onions, sliced
1 lb. sea scallops
FOR THE DRESSING:
1/4 cup olive oil
1 tsp. Dijon mustard
1 tbsp. orange zest
1 tbsp. fresh orange juice
2 tsp. rice-wine vinegar
1 tsp. salt
Dash of cayenne pepper
FOR SERVING:
1/2 lb. mesclun or baby lettuces
Salt, to taste

Preheat oven to 450 degrees F.

Place potatoes on a single layer of aluminum foil, dribble 1 tablespoon olive oil over them, wrap in foil and roast for 30 to 40 minutes.

In a heavy skillet over high heat, pan-grill kernels until slightly charred, about 2 to 3 minutes. Remove and reserve.

Add remaining tablespoon olive oil to skillet and cook onions until slightly charred, about 6 to 8 minutes. Remove and reserve.

Pan-grill scallops, browning on each side until just barely cooked, about 1 minute. Remove and reserve.

TO MAKE THE DRESSING:
In a small bowl, whisk together the 1/4 cup olive oil and mustard. Add orange zest and orange juice and whisk; then add vinegar, salt and cayenne and whisk.

TO ASSEMBLE THE SALAD:
Arrange a bed of mesclun on a platter. Arrange potatoes on top (slicing them if they are larger than an inch in diameter). Salt potatoes lightly. Pile the onions, corn and scallops on top of them. Pour dressing over top of salad and serve.

Makes 4 servings
Adapted from source: Crazy for Corn by Betty Fussell