Thursday, May 17, 2012

Scallops Bacon Corn Sauce

Picture of Scallops Bacon Corn Sauce in a dark plate



Ingredients:

3 ears fresh corn, husks and skills removed

1 tablespoon canola oil

¼ teaspoon kosher salt

¼ teaspoon pepper

¾ pounds sea scallops, thawed

4 slices bacon, coarsely chopped

3 ounces fresh tomatoes, diced

3 ounces fresh yellow onions, peeled and diced

3 ounces red bell peppers, diced

1 tablespoon Italian Seasoning

½ cup half-and-half

1 tablespoon fresh chives, coarsely chopped

Preparation:

Remove corn husks and skills, slice kernels of cobs to get 2 or 3 cups.

Place kernels into a medium bowl.

Scrape cobs with back of knife to release remaining juices.

Preheat large sauté pan on medium-high 2 or 3 minutes.

Season scallops with salt and pepper.

When hot, place oil in pan and add scallops.

Cook 2 or 3 minutes on each side or until golden, opaque and firm.

Remove pan from heat, transfer scallops to a plate and cover to maintain warm.

Cut bacon into small pieces and add to the same pan and cook for 3 or 4 minutes or until crisp.

Drain bacon fat, reserving one tablespoon in pan.

Mix tomatoes, red bell pepper and onions and stir to the pan, cook this mix for 2 or 3 minutes or until soft.

Add to pan the seasoning, half-and-half and corn.

Reduce heat to medium-low and cook for 3 or 4 minutes, stirring frequently to prevent sticking.

Transfer corn mixture to serving dish and top with scallops.

Sprinkle over with the chopped chives.

Serve 4.


2 comments:

  1. Lovely, Maria. Thanks for adding to the collection. Cheers

    ReplyDelete
    Replies
    1. thanks Carole for your comment. hope to see you again at your awesome website.

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