Teriyaki Sea Scallops and Chili-Rubbed Sweet Corn

It's been quite a while since I posted a recipe here. I've been in the process of building a new PC for fun, and also so that I can do these kinds of activities more quickly. I now have a media card reader for all of my digital photos, and upload/download speeds are so fast! Thanks for being patient.

Here is a dinner we had about a week ago. The sea scallops looked fabulous at the market, and we couldn't resist. I concocted a "teriyaki" marinade for them and quickly pan-seared them so they cooked and didn't dry out. A person can really only eat a maximum of three of these because they're so rich!

For the one of the sides, we blanched some sweet corn from our Eatwell box and used a dry rub from Cooking Light after the cobs were cooked. While still hot, we dolloped some creme fraiche, which made this a real treat.



Teriyaki Sea Scallops
Serves 2

6 sea scallops
1/4 cup soy sauce
1 tablespoon chili paste
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon rice wine

Place all marinade ingredients in a small bowl and whisk. NOTE that the amounts in the marinade are approximate. Adjust to suit your taste and smell! Place scallops in a shallow baking dish and cover with marinade. Leave at room temperature for at least 10 minutes.

Heat non-stick skillet at medium-high or high heat. Be sure to turn on the exhaust fan if you have one! Add scallops to the hot skillet and cook until browned on both sides, a couple minutes each side. Serve warm.