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Seared Scallops with Creamy Corn and Bacon Recipe

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4.2 from 2 reviews

Seared Scallops with Creamy Corn and Bacon is a delicious and elegant seafood dish featuring tender sea scallops perfectly seared and served on a rich, creamy corn base enhanced by crispy bacon and aromatic shallots. This recipe balances fresh, sweet corn with smoky bacon and the delicate flavor of scallops, offering a comforting yet sophisticated meal for any occasion.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Corn and Bacon Mixture

  • 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, to taste
  • ½ cup half and half

Scallops

  • 1 tablespoon olive oil
  • 1 pound large sea scallops (about 12-16 scallops), side muscle removed
  • Salt and pepper, to taste
  • Scallions for garnish

Instructions

  1. Prepare the Corn: If using fresh corn on the cob, stand each cob upright in a large bowl with a smaller bowl inside it. Using a sharp knife, carefully cut the kernels off the cob, allowing them to fall into the bowl. Next, scrape the remaining corn milk from the cob with the back of the knife; this liquid will help thicken the corn mixture as it cooks.
  2. Cook the Bacon: Heat a large cast iron or heavy skillet over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon pieces and set aside. Drain most of the bacon grease, leaving about 1 teaspoon in the skillet for flavor.
  3. Sauté Aromatics and Corn: Add butter to the skillet and let it melt. Add the minced shallots and garlic, cooking for 1-2 minutes until softened and fragrant. Add the fresh corn kernels to the skillet, season with a pinch of salt and pepper, and cook for 4-5 minutes, stirring occasionally, until the corn begins to soften.
  4. Add Cream and Simmer: Pour in the half and half, stir, and simmer the mixture for 5-6 minutes until it thickens slightly. Then turn off the heat.
  5. Blend Portion of Corn: Remove about 1 cup of the corn mixture and add it to a blender with 2 tablespoons of water. Blend until smooth to create a creamy puree. Return the puree to the skillet and stir to combine. Adjust thickness by adding a small amount of water or additional half and half if necessary.
  6. Incorporate Bacon: Stir the reserved crispy bacon pieces back into the creamy corn mixture for added texture and flavor.
  7. Prepare and Sear Scallops: Heat a clean skillet over medium-high heat and add olive oil. Pat the scallops dry thoroughly with paper towels to ensure a good sear, then season both sides with salt and pepper. When the oil is hot and shimmering, place the scallops in the skillet, cooking undisturbed for 2-3 minutes until a golden-brown crust forms. Flip the scallops and cook for an additional 1-2 minutes until just cooked through. Remove from heat.
  8. Plate and Garnish: Spoon the creamy corn mixture onto plates and arrange the seared scallops on top. Garnish with sliced scallions for a fresh pop of color and flavor. Serve immediately.

Notes

  • Removing the side muscle from scallops ensures a tender bite and prevents a chewy texture.
  • Patting scallops thoroughly dry is crucial for achieving a proper sear and caramelization.
  • Use fresh corn for the best natural sweetness, but frozen corn can be substituted in a pinch.
  • If you don’t have a cast iron skillet, any heavy-bottomed skillet will work well for searing and cooking the corn.
  • Adjust the creaminess of the corn mixture by blending more or less corn depending on your texture preference.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/seared-scallops-with-creamy-corn-and-bacon-recipe/