Seared Scallops, Charred Corn Salsa

A two-pan, ten-minute lesson in restraint.

The scallop is unforgiving. Dry it, salt it, and trust the heat. The corn does the heavy lifting underneath.

Method

1. 01

   Pat the scallops bone-dry. Salt them while you build the salsa.

2. 02

   Char corn in a dry cast iron until blackened in spots. Toss with shallot, jalapeño, lime, cilantro.

3. 03

   Rip-hot pan, neutral oil, sear scallops 90 seconds a side. Don't move them.

4. 04

   Plate corn first, scallops on top, flaky salt to finish.