Scallops with Corn Pancakes and Midsummer Market Salad with Bacon Vinaigrette

Scallops with Corn Pancakes

2-3 slices thickly sliced bacon, diced
3 tablespoons extra-virgin olive oil
1 small shallot, minced
1 tablespoon red wine vinegar
1/4 cup chicken stock
1 tablespoon Dijon mustard
Salt and freshly ground pepper

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of cayenne pepper
3/4 cup milk
2 eggs, separated
1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
3/4 cup fresh corn kernels

8-10 jumbo sea scallops (prepared in a salt-water brine ~20-30 min.)

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.

In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.

Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.

In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.

Stir the bacon into the vinaigrette. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

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For the salad, I added beets and raw corn to the original recipe and used the bacon dressing listed in the Scallop recipe. The salad made quite a large portion - enough for three days of salad. I simply left the salad undressed and dressed it differently each day.

Midsummer Market Salad

10 small turnips (3/4 pound), peeled
1/2 pound baby carrots, peeled
Six 2-inch baby onions, peeled
Three beets, peeled
1 ear of corn, kernels removed
Two 6-ounce heads of Bibb lettuce (8 cups)
3 ounces baby spinach (4 cups)
4 baby bok choy (6 ounces), thickly sliced crosswise
3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick
1 cup packed small basil leaves, chopped
1/2 cup lightly packed parsley, chopped

Bring a medium saucepan of salted water to a boil. Add the turnips and boil over moderate heat until just tender, about 5 minutes. Using a slotted spoon, transfer the turnips to a platter. Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes. Refrigerate the vegetables until chilled. Halve the turnips and thickly slice the onions.

In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.

In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables. Add the vinaigrette, toss to coat and serve.