Bacon

SEARED SCALLOPS WITH BACON, CREAM AND CORN

March 23, 2015
Author Notes

Sweet (corn) and salty (bacon) play supporting roles for the scallops with their touch of cream. Chowder on a plate! —LE BEC FIN

  • Serves 2
Ingredients
  • 2 strips smoked bacon (not maple sweetened)
  • 2 Tablespoons minced shallots ( or chopped leeks, soaked, drained and dried)
  • 12 ounces 'dry' sea scallops*, quickly rinsed in cold water, drained , dried and halved
  • 1/4-1/2 cup light cream
  • 1/4 cup fresh raw or frozen corn kernels
  • Kosher or Sea salt
  • Freshly ground black pepper
In This Recipe
Directions
  1. Sautee bacon until crispy,lift above pan,gently shaking and reserving bacon fat in pan. Chop bacon and reserve. Remove 1 teaspoon bacon fat and put in a heavy skillet; set aside. In the remaining bacon fat, saute shallots 2-3 minutes over medium high heat, until translucent and not browned. Add cream. Scrape bacon and its bits and juices into cream; add corn. Bring to boil; cook down a few minutes til corn is tender . Add S and P. Heat reserved skillet to high. Just before the fat smokes, sear scallops. After 1-2 minutes, scallop bottoms should have a brown crust; turn them over to sear 2nd side. Cook just til opaque in center. Turn heat to low, add contents of other pan and simmer together a few minutes, til hot. Season and serve in shallow bowls (as is or over cooked, drained, salted pasta or over cubed,steamed and salted potatoes.)
  2. *For shellfish allergies, scallops can be replaced by 1 1/2" cubes of skinned salmon filet

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.