SPEEDY SUMMER SUPPER

BECAUSE SUMMER DAYS SHOULD BE SPENT OUTSIDE, NOT OVEN-SIDE, WE CREATED THIS COLLECTION OF BREEZY DINNERS, READY IN 15, 20 OR 30 MINUTES FLAT.

-  BETH LIPTON

OLD BAY SCALLOPS

with Roasted Corn & Lemon Aioli

SERVES 4.

HANDS-ON TIME: 15 MINUTES.

TOTAL TIME: 15 MINUTES.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

4 ears fresh corn, kernels removed

2 cups cherry tomatoes, halved

2 tbsp avocado oil, divided

¼ tsp sea salt

¼ tsp ground black pepper, divided

½ cup fresh basil, chopped

½ cup avocado oil mayonnaise

1 tsp lemon zest

1 tbsp fresh lemon juice

¼ tsp garlic powder

1 tbsp organic unsalted butter

1½ lb sea scallops, muscle removed, patted dry

1 tbsp Old Bay seasoning

1. Preheat oven to 425°F. On a large parchment-lined baking sheet, toss together corn, tomatoes, one-half of oil, salt and one-half of pepper. Roast 12 to 15 minutes, until corn is tender and tomatoes are bursting. Stir in basil.

2. Meanwhile, prepare aioli: In a small bowl, whisk together mayonnaise, lemon zest, lemon juice and garlic powder. Set aside.

3. Heat a large skillet on medium-high. (