Thursday, May 17, 2012

Scallops Bacon Corn Sauce

Picture of Scallops Bacon Corn Sauce in a dark plate


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


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.


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

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


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