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
Ingredients
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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
Directions
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Prep your scallops by sprinkling with kosher salt while you prep the remaining ingredients. Before cooking pat dry very well.
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Mix the sherry vinegar in the tomatoes and season with salt and pepper. Set aside.
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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.
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Cook the corn kernels in half the bacon fat until crisp tender about 5 mins. Season with salt and pepper Set aside.
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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.
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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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.
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