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Seared Scallops with Creamy Corn and Bacon
Succulent scallops are paired with sweet corn and crispy, salty bacon in my Seared Scallops with Creamy Corn and Bacon. It's a restaurant-quality dish that you can make at home.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 348 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 cups corn, preferably fresh corn cut from the cobs (about 4 cobs)
- 2 ounces bacon, chopped
- 2 teaspoons butter
- ¼ cup minced shallots
- 1 clove garlic, minced
- kosher salt and pepper
- ½ cup half and half
- 1 tablespoon olive oil
- 1 pound large sea scallops (about 12-16 scallops), side muscle removed
- scallions for garnish
Instructions
- If using fresh corn on the cob, cut the kernels off the cobs using a sharp knife. To do this, place a small bowl upside down inside a large bowl. Stand the corn upright on the small bowl and cut down along the sides of the cobs, cutting the kernels off. The kernels will drop into the bowl as you cut them off.
- Then use the back of the knife to scrape along the cob and get any corn “milk,” the liquid that is expressed (this liquid will help thicken the corn as it cooks).
- Heat a large cast iron or other skillet over medium heat and cook the bacon until crispy. Remove the bacon and set it aside. Drain the grease leaving about 1 teaspoon in the skillet.
- Add the butter to the skillet and let it melt. Add the shallots and garlic and cook 1-2 minutes until softened. Add the corn and season it with a pinch of salt and pepper. Cook 4-5 minutes, stirring occasionally, until the corn starts to soften. Add the half and half and simmer 5-6 minutes until thickened. Turn the heat off.
- Remove about 1 cup of the corn and add it to a blender along with 2 tablespoons of water. Blend until smooth. Add the corn puree back to the skillet and stir to combine. If the mixture is too thick, add a little water or half and half to loosen it up.
- Stir in the reserved bacon.
- Cook the scallops. Heat a clean skillet over medium high heat and add the oil. Pat the scallops dry with a paper towel and season them with salt and pepper. When the oil is hot, add the scallops. Cook 2-3 minutes without moving them until golden brown. Flip the scallops over and cook another 1-2 minutes on the other side until just cooked through. Remove from heat.
- Serve the scallops on a bed of creamy corn. Garnish with scallions.
Cup of Yum
Nutrition Information
Calories
348kcal
(17%)
Carbohydrates
32g
(11%)
Protein
21g
(42%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
53mg
(18%)
Sodium
1153mg
(48%)
Potassium
605mg
(17%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
483IU
(10%)
Vitamin C
8mg
(9%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 1153mg | 48% |
| Potassium | 605mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.