Scallops with creamy bacon and corn sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 ear(s) fresh corn, husks and silks removed |
1 tablespoon(s) canola oil |
1/4 teaspoon(s) kosher salt |
1/4 teaspoon(s) pepper |
3/4 pound(s) sea scallops, thawed |
4 slice(s) bacon, coarsly chopped |
8 ounce(s) tomato trinity mix (fresh diced tomatoes, onions, bell peppers |
1 tablespoon(s) blackening seasoning |
1/2 cup(s) half-and-half |
1 tablespoon(s) chives, (optional) |
Directions:
1. Slice kernels off cobs (2-3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices. Preheat large saute pan on medium-high 2-3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook 1-2 minutes on each side or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm. Cut bacon into small pieces while adding to same pan; cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2-3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; add to pan. Reduce heat to medium-low; cook 3-4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.
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