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Publix Simple Meals

Scallops With Creamy Bacon Corn Sauce and Fruity-Fennel Salad

Scallops With Creamy Bacon Corn Sauce and Fruity-Fennel Salad
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare salad through step 1 - 5 minutes

-- Prepare scallop recipe; toss salad and serve - 25 minutes

Scallops With Creamy Bacon Corn Sauce


3 ears fresh corn, husks and silks removed

1 tablespoon canola oil

1/4 teaspoon kosher salt

1/4 teaspoon pepper

3/4 lb Patagonian scallops, thawed

4 slices bacon, coarsely chopped

8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)

1 tablespoon blackening seasoning

1/2 cup half-and-half

1 tablespoon chives, coarsely chopped (optional)


-- Remove corn husks and silks; slice kernels off cobs (2-3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices.


Preheat large sauté 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 (using kitchen shears) while adding to same pan (wash hands); 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.

Fruity-Fennel Salad


zest and juice of 3 large oranges

1 fennel bulb, thinly sliced

3 tablespoons berry vinaigrette

1/4 teaspoon kosher salt

4 cups spring mix salad blend

3 tablespoons slivered almonds


-- Zest/grate orange peel (no white; 1 teaspoon).

-- Peel oranges and cut into segments; squeeze membranes (or other orange) for juice (1/2 cup).

-- Cut fennel in half lengthwise; slice fennel, white part only (2 cups).


    1. Combine all ingredients (except spring mix and almonds) in salad bowl.

    2. Add spring mix and toss to coat evenly; top with almonds and serve.

Aprons Advice

-- Complete your meal with Cajun rice, multi-grain bread, and apple pie for dessert.

-- This New Orleans dish is classically made with shrimp. It can also be made with bay scallops, lobster, or your favorite seafood.

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Scallops With Creamy Bacon Corn Sauce and Fruity-Fennel Salad

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Scallops With Creamy Bacon Corn Sauce

CALORIES (per 1/4 recipe) 400kcal; FAT 15g; CHOL 85mg; SODIUM 840mg; CARB 37g; FIBER 4g; PROTEIN 35g; VIT A 15%; VIT C 35%; CALC 8%; IRON 20%

Fruity-Fennel Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 7g; CHOL 0mg; SODIUM 170mg; CARB 16g; FIBER 4g; PROTEIN 2g; VIT A 30%; VIT C 80%; CALC 6%; IRON 6%

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