If you’re new here, WELCOME…This is first and foremost a place for recipes, but also where I can dish out expertise on the only thing I truly know about- feeding your friends. I hope that You Bring TheWine either remains, or becomes, your ultimate tool kit.
I know I’d break from the salads, but then I saw this one and remembers that it’s incredible and needs some air time. I’m kinda desperate for people to make it because I love it so much and I want you guys to get in that joy. If you’re not that much of a scallop fan, or that much of a sweetcorn fan- I can (almost) promise you that this dish will change your mind.
I won’t waffle on. Please try it, it’s MADE for feeding your pals this weekend. PS- if you cba using corn on the cob- you CAN use tined, but drain them until very dry, toss with oil and whack until the grill (I don’t recommend this, but I do get it if you reallyyyy don’t want to use corn on the cob).
SERVES 4
TIME: 35 MINS
Vibe: Showing off
Nice on the side: bread (for the oily goodness) and a big green salad
I make this salad as much for the oily joy on the plate as for the salad itself; as soon as you make it, you’ll get what I mean. The crunchy corn is a revelation, if you skip it you’ll be missing out- but replace it with something crunchy- some nachos maybe?
If you’re a veggie: use paprika instead of nduja and oyster mushrooms instead of scallops
If you’re a vegan: same as above, but also swap the butter for oil
GET AHEAD: Make the dressing in advance. Grill the corn cobs and cut off the kernals up to 2 hours in advance, then leave in the dressing.
IF I was having a SALAD PARTY… I’d invite a courgette and giant cous cous salad and a big potato salad (they’re in the book)…
INGREDIENTS
4 corns on the cob
45g unsalted butter
2 garlic cloves
80g ‘nduja (or cooking chorizo peeled from casing and crumbled in with a splash of olive oil)
500g cherry tomatoes
1 small bunch coriander
500g raw scallops
Dressing
4 tbsp olive oil
2 limes, juice only
Toppers
remaining herbs from above
crunchy corn- sometimes called ‘snacking corn’ or ‘corn nuts’. If you can’t find any, use some corn nachos crushed up!
METHOD
Preheat the grill to high. Bring a wide pan of water to the boil. Add
the corn cobs and boil for 5 minutes, remove with tongs and pat dry with
kitchen paper. Place on a baking tray, brush with a little of the butter and
grill for 10-15 minutes, turning frequently, until they're charred on all sides.
Whisk up the dressing in a large mixing bowl. Stand each corn
cob in turn upright and use a knife to slide down the cob and cut the
kernels off. Add to the dressing.
Heat a frying pan over a medium-high heat. Peel and finely slice the
garlic. Add the 'nduja or chorizo and garlic to the frying pan - if using
chorizo, add a tiny splash of olive oil. Fry for 2-3 minutes until the 'nduja
is turning a slightly darker red, then add to the bowl of dressing and corn.
Halve the tomatoes and add to the bowl. Pull the herb leaves from
the stems, roughly chop most of them and add to the bowl. Season
well with salt and pepper. Toss, then transfer the salad to a platter.
Wipe out the frying pan, then heat over a high heat and add the
remaining butter. Season the scallops. Once the butter is foaming,
add the scallops and cook for 2 minutes, turn them over and cook for
1 minute on the other side. Transfer to the platter, snuggling them into
the salad. Top with the remaining herbs and crunchy corn. Finish with a
crack of black pepper. Slice the lime into wedges and serve on the side.
I like this salad with a good bottle of something a little punchy and white. I particularly like this guy, but if in doubt, tell whoever is serving that you’re having a a spicy salad with scallops and trust them to choose you something similar. It’s also, very handily, on deliveroo- so you could have your hands on it imminently.
This week I saw this print and thought that if I had the wall space, I buy it instantly. However I don’t right now- but maybe you do, if so- hop to it. It’s by Elliot Beaumont.
See you all next week!
x