My summer scallops.
Author Notes: I searched and searched this summer for the perfect scallop dis and couldn't find it. I wanted a perfect balance of sweet salty and acid. Perfection. —meganvt01
Serves 2
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1
pound Dry pack sea scallops
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1
Large tomato, chopped and seeds removed
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1
teaspoon Sherry vinegar
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2
Slices thick cut bacon, cut into batons (1/4 inch strips)
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2
Ears corn, cut off the cob
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2
tablespoons Basil, chiffonade
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1
tablespoon Chives, minced
- Prep your scallops by sprinkling with kosher salt while you prep the remaining ingredients. Before cooking pat dry very well.
- Mix the sherry vinegar in the tomatoes and season with salt and pepper. Set aside.
- In a large skillet over medium heat, cook the bacon to crisp tender and remove to drain. . Pour off half the bacon fat and reserve.
- Cook the corn kernels in half the bacon fat until crisp tender about 5 mins. Season with salt and pepper Set aside.
- Raise the heat in the skillet to medium high and add back in the remaining bacon fat. Sear the scallops to a nice hard crust - about 3-4 minutes. Flip and cook for one more minute. Set aside.
- To plate - spread the corn kernels on a plate and scatter the bacon across. Nestle in the scallops. Top with tomatoes. Sprinkle on the herbs.
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Seafood|Entree|Gluten-Free|Spring
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