Dinner without a recipe: this light summer supper is made from three simple elements, starring seared scallops and fresh corn from a Forage recipe for succotash. Just add lettuce, flour tortillas and hot sauce and enjoy it outside.
Pat the scallops dry and lay out on a baking sheet lined with layers of paper towels. Season both sides well with sea salt. Heat the olive oil in a wide skillet over high heat and the overhead fan on. When wisps of smoke appear, arrange the scallops in the pan 2 inches apart in a clockwise pattern.
Cook without disturbing for 2-3 minutes. When the bottom edges of the scallops turn dark brown, test one of the scallops by flipping it over with a thin-bladed spatula. When evenly and deeply browned, flip over all the scallops and cook for 1 minute more. Transfer to a plate to rest.
Arrange the lettuce leaves on top of each of the tortillas, top with 1/2 cup of the succotash and 4 scallops. Serve with hot sauce.
Copyright 2021 Lynne Curry