Description
A recipe for perfectly seared sea scallops served over a smooth, savory puree made from sweet corn and crispy bacon.
Ingredients
Scale
- 1 lb large sea scallops, muscle removed
- 4 slices thick-cut bacon, diced
- 2 cups fresh or frozen corn kernels
- 1/2 cup chicken or vegetable stock
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Pat the scallops completely dry using paper towels. Season both sides lightly with salt and pepper.
- Cook the diced bacon in a small skillet over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside on a paper towel. Reserve 1 teaspoon of bacon fat in the skillet.
- Add the corn kernels to the skillet with the reserved bacon fat. Cook for 3 minutes, stirring occasionally.
- Pour in the stock and bring to a simmer. Cook until the liquid is reduced by half, about 5 minutes.
- Transfer the corn mixture to a blender. Add the heavy cream and butter. Blend until completely smooth. If the puree is too thick, add a splash more stock or cream. Season the puree with salt and pepper. Keep warm.
- Heat a large, heavy-bottomed skillet (cast iron is best) over medium-high heat until very hot. Add the olive oil and the reserved 1 teaspoon of bacon fat.
- Carefully place the seasoned scallops into the hot skillet, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.
- Flip the scallops and cook for another 1 to 1.5 minutes until they are opaque throughout but still tender. Do not overcook.
- To plate, spoon a generous amount of the warm corn puree onto each plate. Arrange the seared scallops on top of the puree. Sprinkle the reserved crispy bacon pieces over the scallops and puree. Serve immediately.
Notes
- For the best sear, ensure your scallops are very dry before seasoning and cooking. Moisture prevents browning.
- If using frozen corn, do not thaw it before cooking; add it directly to the hot pan.
- If you do not have sea scallops, bay scallops can be used, but reduce the cooking time significantly to about 1 minute per side.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 110