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
-
1 pound
Dry pack sea scallops
-
1
Large tomato, chopped and seeds removed
-
1 teaspoon
Sherry vinegar
-
2
Slices thick cut bacon, cut into batons (1/4 inch strips)
-
2
Ears corn, cut off the cob
-
2 tablespoons
Basil, chiffonade
-
1 tablespoon
Chives, minced
Directions
-
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.
See what other Food52ers are saying.