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Scallops with Creamy Bacon Corn Sauce
Recipes
Scallops with Creamy Bacon Corn Sauce
4 servings
30 minutes total

Ingredients

  • 3 ears fresh corn, husks and silks removed
  • ¾ lb Patagonian scallops, thawed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 4 slices bacon, coarsely chopped
  • 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
  • 1 tablespoon blackening seasoning
  • ½ cup half-and-half
  • 1 tablespoon chives, coarsely chopped (optional)

Prep

    • 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. Thaw scallops.

Steps

    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 and stir 1–2 minutes or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
    2. Chop bacon into small pieces and add to same pan (wash hands); cook 4–5 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 (if desired). Serve.

Amount per ¼ recipe serving: Calories 400, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 85mg, Sodium 810mg, Total Carb 37g, Fiber 4g, Sugars 7g, Protein 35g, Calc 6%, Vitamin A 15%, Vitamin C 35%, Iron 20%