By LE BEC FIN • March 23, 2015 0 Comments

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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

  • 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
  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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