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.

Ingredients

• 3 large oranges, for zest/juice
• 1 fennel bulb, thinly sliced
• 3 tablespoons berry vinaigrette
• ¼ teaspoon kosher salt
• 4 cups spring mix salad blend
• 3 tablespoons slivered almonds

Prep

• Zest orange peel (1 teaspoon).
• Peel oranges and cut into segments; squeeze membranes (or other orange) for juice (½ cup).
• Cut fennel in half lengthwise; slice fennel, white part only (2 cups).

Steps

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.