Grilled Jumbo Sea Scallops with Roasted Corn and Peach Salad

12 sea scallops

8 bamboo skewers

1 ounce olive oil

Kosher salt and black pepper

Salad

4 ears corn

2 peaches, pitted and cut in thin wedges

½ cup red onion, diced small

1 poblano pepper roasted, peeled and diced

¼ cup cilantro, minced

¼ teaspoon cumin

1 tablespoon honey

1 lime, zested and juiced

2 ounces extra virgin olive oil

Kosher salt and black pepper to taste

Cilantro oil

½ cup extra virgin olive oil

1 cup cilantro leaves

Garnish

2 cups arugula

2 limes, cut in half

Tomatoes to taste

For the oil: In a blender, add the olive oil and cilantro and puree until smooth. Hold until ready to use.

For the salad: Bring a pot of water to a boil, adding a teaspoon of salt. Shuck the corn, removing all of the husk and silk. Place in the boiling water for one minute. Remove from the water and place on a platter. Drizzle with a small amount of extra virgin olive oil and season lightly. Place the corn on a hot charcoal or gas grill, roasting the corn until parts are golden brown.

In a bowl, add the peaches, red onion, cilantro, cumin, honey, lime juice and zest and olive oil. When the corn has cooled, using a sharp knife, cut the corn from the cob. Add to the peach mixture. Season to taste with salt and pepper, and chill.

Soak the bamboo skewers in water for 1 hour before use. Holding two skewers side by side, push the scallops on to the skewers. Brush the scallops with olive oil and refrigerate until ready to grill. When ready, remove from the refrigerator for 5 minutes before cooking. Season with salt and pepper just before putting on the hot grill. Cook on one side for about 3 to 4 minutes before making sure there is nice color on the first side. Turn the scallops over and cook for about 1 minute longer.

To assemble: Place about ½ cup of arugula on each plate to one side. Stir the corn and peach salad, and spoon the servings on to each plate. Take the skewer, holding over the salad and pull the skewers from the scallops placing them on the plate. Drizzle the cilantro oil around the plate. Place a lime half and tomatoes on the plate, and serve immediately.

Serves four.

Chef Michael Garbin, Union League Club, Chicago