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1
In a 10-inch saute pan placed over medium high heat, add 3 TBS. olive oil. When the oil is shimmering, add the Yukon Gold potatoes and the green beans. Saute for 3 minutes, until the vegetables are lightly browned. Then, add the lemon juice, stir, reduce the heat to medium, and cover. Shake the lidded pan a few times. After 3 minutes, uncover the pan and add the water, and stir. Put the lid back on the pan, and shake a few more times. After 3 minutes, check the potatoes for doneness, and make sure the vegetables are nicely browned. The potatoes should be softened but not mushy when tested with a sharp knife. The total cooking time is about 10 minutes. Set the vegetables aside, keeping them in the pan.
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2
Wash the ear of corn, but do not dry. Place in a microwave oven on high heat for 4 minutes. Carefully take the corn out of the microwave and allow to cool slightly so you do not burn yourself. When manageable, slice off either end of the of corn in its husk with a sturdy, sharp knife. The ear of corn can then easily slide out of the husk. With the sharp knife, slice the corn kernels off the cob. Add the kernels to the sauteed vegetables, stirring to coat the corn.
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3
Make the vinaigrette by combining all ingredients. Note the salt and pepper are optional additions - this depends on how you seasoned the vegetables.
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4
Place the arugula in a serving bowl. Add the sauteed vegetables and corn to the arugula, and toss so the arugula becomes slightly wilted. Add the scallops, test for seasoning, and serve with a glass of crisp white wine and some good bread.
