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Tomato Ceviche with Pan-Roasted Scallops, Char-Grilled Corn, and Pepper Salsa

  • Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves 4
Tomato Ceviche with Pan-Roasted Scallops, Char-Grilled Corn, and Pepper Salsa

Ingredients

Tomato Ceviche

  • 4 Backyard Farms Beefsteak Tomatoes
  • 1 green chili, deseeded and finely sliced
  • ½ red onions, finely sliced
  • 1 tablespoon chopped cilantro
  • 2 limes, zest and juice
  • Olive oil
  • Salt
  • Freshly grown black pepper

Pan-Roasted Scallops

  • 1 ½ pounds large sea scallops
  • 2 tablespoons peanut oil
  • 3 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • Salt and pepper

Char-Grilled Corn and Pepper Salsa

  • 2 corns on the cob
  • 1 large green pepper
  • ½ red onions
  • Fresh parsley, chopped
  • Salt and pepper, to taste
  • Olive oil 

Preparation

Tomato Ceviche

Roughly chop tomatoes, keeping some of their shape.

Place tomatoes in a bowl with chili, red onion, cilantro.

Grate over the zest of the limes and squeeze the juice.

Season well with salt and pepper, gently mix in olive oil, so tomatoes are evenly coated and glossy.

Pan-Roasted Scallops

Remove the tough muscle from each scallop.

Dry the scallops with paper towels.

Heat a large skillet over medium/high heat.

Add the peanut oil, season the scallops with salt and pepper.

Add the scallops to the pan.

Cook scallops without moving them until they are golden-brown (1-2 minutes), then flip them and add the butter and thyme.

Baste with the foaming butter and cook until they are firm outside and just warm in the center (45 seconds).

Serve with a drizzle of the juice.

Char-Grilled Corn and Pepper Salsa

Grill the corn until charred all over.

Take the corn, hold it vertical in a shallow bowl.

Use a sharp knife and cut down on the corn, allowing the kernels to fall off.

Dice the green pepper.

Mix pepper with the corn

Season and olive oil to coat.

Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center