Todd Gray: Hi! I am Todd Gray from Equinox Restaurant. Today I am going to show you how to prepare Pan Seared Sea Scallops with sweet corn and red peppers. You are going to get a chance to learn how to get that beautiful seared caramelized crust on your scallops, learn how to do a nice ragu of peppers and corn. Just one of my favourite combinations. Sweet scallops against those nice little bites of corn and red pepper.
Today I am going to show you how to prepare enough for two appetizers, using four jumbo sea scallops, two tablespoons of canola oil, a quarter cup of minced red onion, half a cup of sweet corn, two tablespoons of chopped scallions, two tablespoons of diced red pepper and a tablespoon of fresh chopped basil and of course, fresh black pepper and sea saltWe are going to need some basic tools for today; a good solid cutting board, a sharp knife and two well made saute pans. Remember to always practice safety in the kitchen, being careful of sharp knives and open flames. A brief bio on Equinox Restaurant and myself. We opened in 1999, we were nominated by Esquire magazine, Gourmet and Town and Country for best new restaurant of 1999 and in nine years that my wife and I have had the restaurant, we have been nominated by the Restaurant Association of Washington, five times for a Fine Dining Restaurant of the year. I have been nominated six times by the Restaurant Association for Chef of the Year and I have been fortunate enough to receive five nominations by the James Beard Foundation for Best Chef in Mid-Atlantic region. Remember, that good cooking starts with great ingredients. I am going to take you to the supermarket and show you how to select only the freshest ingredients for today's dish. Let's get started.