Fregola is a pasta from Sardinia, available in Italian gourmet stores. If you can’t find it, substitute Israeli couscous. Try Isaac -- Birrificio Le Baladin beer with this recipe, also adapted from one by Kyler Bailey, chef at Birch & Barley restaurant in Washington, D.C.
Makes 4 appetizer servings
12 sea scallops
2 large ears of fresh yellow corn, husks and silk removed, divided
2 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
Kosher salt
1 cup fregola
Extra virgin olive oil
Freshly ground black pepper
High-heat cooking oil spray
Cooked green/yellow beans
If the tough muscle tab is still attached to the scallops, remove and discard it. Rinse the scallops with cold water. Place them in a single layer on several thicknesses of paper towels and cover with more towels.
Bring a medium pot of water to a boil. Cut or break one ear of corn in half and add to the water with the thyme, peppercorns and 1 1/2 teaspoons salt. Simmer for 10 minutes. Drain the corn and let it cool until you can handle it. Cut off and reserve the kernels.
Meanwhile, bring a large pot of salted water to a boil. Add the fregola and boil for about 5 minutes or until tender. Drain well and mix with a little olive oil to keep it from sticking together.
Place the remaining ear of corn over a bowl, and cut through the corn kernels about halfway to the cob. Add the corn to a medium nonstick saute pan with 1 teaspoon olive oil. Scrape the cob with the back of a knife blade to get the natural liquid cornstarch and add to the corn. Cook over medium heat about 5 minutes, stirring occasionally, until the corn turns bright yellow and becomes thicker. While the corn is still hot, press through a fine-mesh strainer or a food mill using the finest screen. Alternately use a mini-food processor. Keep the puree warm.
Combine the reserved corn kernels and fregola in a nonstick saute pan. Add about 1 tablespoon of the corn puree and season lightly with salt and pepper. Heat gently over medium heat, stirring occasionally.
Season the scallops with salt and pepper. Heat a saute pan large enough to hold the scallops in one layer over high heat until very hot. Spray very lightly with oil. Place the scallops flat in the pan. Let them cook undisturbed about 1 1/2 minutes, until seared and caramelized on the bottom. Working quickly, turn them with a spatula and cook for another 1 1/2 minutes.
While the scallops are searing, make a pool of corn puree on each of four plates. Mound the fregola mixture in the center.
Place 3 scallops around each mound of fregola, garnish with beans, and serve immediately.
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