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Publix Aprons Recipes

Scallops With Creamy Bacon Corn Sauce and Fruity-Fennel Salad

Total Time - 30 minutes / Makes 4 Servings

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.
  1. 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.
  2. 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.
  3. 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.

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%

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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).

  • Combine all ingredients (except spring mix and almonds) in salad bowl.
  • Add spring mix and toss to coat evenly; top with almonds and serve.

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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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1/2 cup half-and-half

Dry Grocery
Add to your grocery list 1 tbsp blackening seasoning
Add to your grocery list 3 tbsp slivered almonds

Add to your grocery list 4 slices bacon

Add to your grocery list 3 tbsp berry vinaigrette
Add to your grocery list 1 fennel bulb
Add to your grocery list 1-oz bag fresh chives (optional)
Add to your grocery list 3 ears fresh corn
Add to your grocery list 3 large oranges (for zest and juice)
Add to your grocery list 4 cups spring mix salad blend
Add to your grocery list 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)

Add to your grocery list 3/4 lb Patagonian scallops

From Your Pantry
Add to your grocery list 1 tbsp canola oil
Add to your grocery list 1/2 tsp kosher salt

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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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Recipe Version seaf0141