Seared Scallops with Summer Stir-Fry

1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon sambal oelek chili paste
2 tablespoons peanut oil, divided
1/2 large onion, cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch slices
1 1/4 cups sliced crimini mushrooms
1 cup fresh corn kernels (about 2 ears)
Kosher salt and freshly ground black pepper
6 basil leaves, torn into large pieces
6 large (U-10) scallops, about 3/4 pound (or 8-10 medium-size scallops), tab removed
1 1/2 cups cooked Jasmine rice for serving

Mix soy sauce, vinegar and chili paste together in a small bowl. Set aside.
In 12-inch sauté pan on Wolf cooktop over high heat, place 1 tablespoon peanut oil. Heat about 3 minutes until very hot.
Add mushrooms in a single layer, stirring occasionally about 3 minutes or until golden brown.
Add onions and peppers with mushrooms, stirring occasionally for 2 to 3 minutes or until just beginning to soften.
Add corn and season lightly with salt and pepper. Continue to cook about 2 minutes or until golden but still firm.
Drizzle with soy sauce mixture, add basil and mix well. Turn off burner/heating element.
Meanwhile, season scallops with salt and pepper. Heat a medium sauté pan over high heat until very hot.
Add remaining oil and scallops, flat side down. Sear on first side 3 minutes or until deep golden brown.
Turn scallops over and continue cooking 1 to 2 minutes more or until just cooked through.
Divide rice between two plates. Top with vegetable mixture and scallops.

Recipe created by Bon Appetit Executive Chef Mary Nolan.