It's officially the season to feast on tomatoes, corn, seafood, and all the other riches of summer. It's time to whip up perfectly-cooked scallops, sweet corn salad, and a summery pasta with tomato pesto (yes, tomato pesto). Did we mention there's affogato for dessert?
Scallops: so meaty and delicious, and yet—so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Because would it really be a barbecue without grilled corn?
Basil is a mere garnish in this nutty, cheesy, peak-season pasta sauce.
With apologies to vanilla-and-espresso traditionalists, the answer is a definitive yes. Try these three clever pour-over dessert combinations for proof.
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.