Pan-Seared Scallops with Organic Sweet Corn, Pepper & Smoked Tomato Hash

4 Servings

16 dry-pack scallops

1 russet potato, diced into small squares

3 strips pancetta, cut horizontally into thin strips (can substitute bacon)

1 red pepper, seeds discarded, diced into small pieces

1/2 red onion, diced into small pieces

2 ears fresh sweet corn

8 sprigs fresh cilantro

1 large organic tomato

1 T unsalted butter

Canola oil

• Cut corn from cobs.  Discard cobs
  .

• Place potato into a pot of cold water and turn to high.  Cook until fork tender.  Immediately drain potato, place in a small bowl, and put in refrigerator to chill.
   

• Cook pancetta or bacon in a skillet until crisp.  Strain fat and remove pancetta to paper towels to finish draining.
   

• Heat a medium skillet over medium-high heat.  Add just enough olive oil to coat pan and add pepper, corn and onion.  Sauté until soft, about 10 minutes. Place in a small bowl and put in refrigerator to chill.
   

• Wrap smoking chips (preferably pecan) in foil and place in hot grill.  Cover grill to allow smoke to fill it up.
   

• Cut tomato in half.  Place on grill with smoking chips and smoke for about 2 minutes.
   

• Let tomato cool enough to touch. Peel skin off, finely dice tomato, and stir well into sautéed vegetables. Return vegetables to refrigerator.
   

•  Heat a large skillet on high.  Add just enough oil to coat pan and add scallops, in batches if necessary.  Do not crowd scallops.  Cook on high until caramelized, about 2 minutes.  Turn and cook on the other side about 20 seconds, until translucent. If you are cooking scallops in batches, wipe pan clean after each batch, let pan return to cooking heat, and add coating oil.
   

•  While scallops are cooking, place a medium skillet over medium-high heat.  Add butter and stir in potatoes and vegetables.  Sauté, stirring, until warmed through.  Season to taste with salt and pepper.
   

• Arrange 4 scallops on each plate.  Divide hash between plates and serve.