Sage, sweet summer corn add up to tasty scallop dish

My herb of the month for July is sage. For centuries, this Mediterranean herb has been enjoyed for both its culinary and its medicinal uses. The name comes from the Latin "salvus," meaning "safe" — a reference to the herb's believed healing powers. The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. Sage is commonly used in dishes containing pork, cheese and beans and in poultry and game stuffing. Sausage-makers often use this herb in their products. Like most herbs, sage is a summer plant, but dried sage is an excellent substitute when fresh is not available.

The first time I ever had scallops seasoned with sage was at the Blue Orchid Inn, near Topton, Pa. I thought the combination was so delicious that I immediately went to work creating a recipe that takes advantage of this rather unusual pairing of flavors. Now — when fresh sage and fresh sweet summer corn are both readily available — is the ideal time of year for making this sensational scallop dish. However, when they are not available, you can use 1 tablespoon of dried sage and frozen corn kernels. Also, if you have any of this dish left over, place it in a tightly covered dish in the refrigerator and serve it over greens or tossed with cold cooked pasta or rice as sage-scented scallop salad.

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SCALLOPS WITH SAGE AND CORN

1 pound scallops

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

2 teaspoons extra-virgin olive oil

1 garlic clove, pressed or minced

1/4 cup fresh sage leaves, chopped

2 cups fresh corn kernels

1 large red bell pepper, seeded, membrane removed, and diced (1 cup)

Fresh sage sprigs for garnish, optional

1. Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with salt, pepper and lemon juice. Set aside.