Todd Gray: Hi! I am Todd Gray from the Equinox Restaurant and I am showing you how to do Pan Seared Sea Scallops with sweet corn and red peppers. I am cooking the corn and peppers over a medium, high heat. I am going to start by adding our canola oil and we will add our previously minced red onion that I have done ahead of time. Add our chaffed corn that I did, taking it off the corn of cob with a knife, scallions, and my favourite spring onions, scallion additions to the nice little ragu, our sweet peppers and that garden basil that I have chopped, shipping off with a knife and then our fresh cracked pepper. Always important to use a nice, fresh pepper mill instead of a pre-bought ground pepper. A lot more flavor and good sea salt, fine sea salt. Kosher salt would work well. Let's take this ragu saute, making sure to corporate everything. I am going to cook this for a couple of minutes till our peppers are tender. Beautiful, almost a rainbow of colors. Nice blend of this corn, see our specs of basil, scallion and onion, wonderful. Almost a little south western in influence. So as you can see, our straightforward saute of corn and sweet peppers is done. Next I am going to show you pan sear our sea scallops.