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.
Lovely, Maria. Thanks for adding to the collection. Cheers
ReplyDeletethanks Carole for your comment. hope to see you again at your awesome website.
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