Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, August 21, 2015

Seared Scallops with Potato Corn Hash

This hash epitomizes my belief that it’s all about great ingredients and keeping it simple, and we’re lucky enough to be surrounded by really great ingredients this time of year. While the grill is warming up cut a few medium potatoes into quarter inch slices, clean a couple of leeks, husk a couple ears of corn, then lightly coat all with olive oil and salt along with a few unpeeled garlic cloves.

Get the potatoes on the grill first followed by the corn, then leeks, and grill until they’re all fully cooked. Throw the garlic on for a few minutes at the end. Once cool enough to handle shuck the corn, dice the potato, chop the leeks, and peel and chop the garlic before combining them all together in a large bowl with salt and pepper to taste. Sear the salted scallops in a very hot pan with oil for about a minute a side and serve immediately.

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