Seared Sea Scallops with Sauteed Hungarian Hot Peppers and Sweet Corn and Pearled Barley

5 Jun

This meal was elegant and delicious with the perfect combination of textures and flavors.  The seared sea scallops were sweet and briney, the perfect combination with the heat of the Hungarian hot peppers.  I decided to sauté the peppers because my dad prepares his Hungarian hots, also sold as Hungarian wax peppers, by frying them or sautéeing them in oil and I’ve always loved them that way.  I left the Hungarian hots with just a bit of bite to add a variation in texture against the creaminess of the sea scallops.  With a spoonful of the slightly sweet and slightly acidic sweet corn and pearled barley, the combination was addictive.  I wish I had been able to get a bit more of a golden-brown crust on the scallops, but they still had a delightful light crust on the outside and smooth creaminess on the inside.  This meal was also ridiculously easy.  The  barley takes awhile to cook, but the active time is less than ten minutes.  Finally, this was a well rounded meal, with several servings of whole grains and vegetables and a punch of protein from the scallops.

Seared Sea Scallops with Sautéed Hungarian Hot Peppers and Sweet Corn and Pearled Barley

Sautéed Hungarian Hot Peppers:

3 Hungarian hot peppers

2 tbs. canola oil

Kosher salt and freshly cracked black pepper

Bring a large pot of lightly salted water to a boil.  Blanch peppers 2-3 minutes.  Drain and let cool until cool enough to handle.  Remove stems, seeds and ribs.  Halve lengthwise and season with kosher salt and freshly cracked black pepper.

In a large non-stick skillet, heat canola oil over medium-high heat.  Add peppers and sauté 5-6 minutes, turning halfway through, until tender but still with a bite and heated through.

Sweet Corn and Pearled Barley:

1/2 cup pearled barley

1 cup sweet corn, defrosted if frozen

1/4 cup curly leaf parsley, finely chopped

3 limes, juiced

1 tbs. olive oil

Kosher salt and freshly cracked black pepper

Bring 4 cups of water to a rolling boil.  Add barley and cook until tender, about 45 minutes.

Meanwhile, place lime juice into a food processor.  With food processor running, slowly add olive oil until emulsified.  Season with kosher salt and freshly cracked black pepper.

Toss together barley, sweet corn, parsley, and olive oil/lime mixture.  Taste for seasonings and adjust as necessary.

Seared Sea Scallops:

.75 lbs. dry sea scallops, patted dry with paper towels, foots removed if necessary

1-2 tbs. canola oil

1 tbs. butter

Kosher salt and freshly cracked black pepper

Heat a 10″ cast iron skillet over medium-high heat until very hot.  Add oil and butter and cook until butter is melted.

Meanwhile, season scallops on both sides with kosher salt and freshly cracked black pepper.  Add to hot pan without crowding, working in batches if necessary.  Once in the pan, DO NOT touch them for at least 1 1/2 minutes.  Gently check bottoms.  Don’t worry if they stick slightly, gently flip.  If golden brown, flip and cook for another 1 minute until lightly browned on second side, opaque on edges, and translucent in the very center.

Serve on top of sautéed Hungarian hot peppers alongside sweet corn and pearled barley.

Advertisements

2 Responses to “Seared Sea Scallops with Sauteed Hungarian Hot Peppers and Sweet Corn and Pearled Barley”

  1. The Angular Assassin June 6, 2011 at 3:15 pm #

    THought it could use an extra 3 minutes on the skillet – but it was AMAZING and alishkus

    • kelseyincleveland June 6, 2011 at 6:17 pm #

      Thanks, Zak! I think you murder delicious seafood with over-cooking, but you’re entitled to your opinion!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: