INGREDIENTS
Serves 2
Extra-virgin olive oil, as needed
1/2 pound scallops, patted dry
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 pound oyster mushrooms, tough stems removed and caps torn into strips
3 ears corn, shucked and kernels cut off the cob
1/2 medium red onion, peeled and finely minced
2 small plum tomatoes, seeded and diced
1/4 cup roughly chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar, plus extra for dressing
2 cups endive lettuce or baby spinach
1. Add enough of the oil to a medium sauté pan to just coat the bottom. Heat over medium heat until barely smoking.
2. Add the scallops in a single layer, being sure not to crowd the pan. Season with half of the salt and pepper. Cook the scallops about 2 minutes, turning them only once when browned on the first side. Transfer to a plate immediately and place in the refrigerator to cool uncovered.
3. Wipe out the pan and add enough oil to just coat the bottom of the pan. Heat over medium heat until barely smoking, then add the oyster mushrooms. Cook the mushrooms about 4 minutes or until the water that is released from the mushrooms evaporates. Remove from heat and let cool.
4. In a medium bowl, toss together the cooled scallops along with any accumulated juices, the cooled mushrooms, the raw corn, onion, tomatoes, parsley, and vinegar.
5. Lightly dress the greens with a dash of oil and vinegar and sprinkle with remaining salt and pepper. Arrange the greens in the center of large serving plates. Equally divide the scallop salad over the greens and enjoy.
NO NEED TO COOK!
Raw corn is an amazing treat when the corn is in peak season. Do not hesitate to take a nibble at the market to assure that your corn is sweet, tender, and juicy. To remove the kernels from the cob, cut the ear in half, stand each half on your cutting board one at a time, and simply run your knife between the cob and the kernels. The kernels will fall right off.