Pan Seared Scallops with Corn, Bacon and Basil
Ingredients
Corn Purée
- 2 cups fresh corn kernels
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon shaved garlic
- 1 tablespoon shaved shallots
- 1 teaspoon chopped fresh thyme
- Salt and black pepper, to taste
Corn Succotash
- 1 cup fresh corn kernels
- ½ cup grape tomatoes, halved
- 1 tablespoon shaved garlic
- 1 tablespoon shaved shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon butter
- 1 tablespoon torn fresh basil
- Salt and black pepper, to taste
Scallops
-
- 12 ounces sea scallops
- 2 thick-cut bacon slices
- Salt and black pepper, to taste
Instructions
Corn Purée
- Heat the olive oil in a saucepan over medium heat.
- Add the thyme, shallots, and garlic and cook until fragrant.
- Stir in the corn and cook for 1 minute.
- Add the heavy cream and bring to a boil for 30 seconds.
- Carefully blend until smooth and season with salt and pepper.
Corn Succotash
- Heat the olive oil in a skillet over medium heat.
- Cook the garlic briefly, then add the shallots, corn, and tomatoes.
- Cook until the vegetables are tender.
- Stir in the butter and basil and season with salt and pepper.
Scallops
- Cook the bacon until crisp and set aside.
- Season the scallops with salt and pepper.
- Sear the scallops in the bacon drippings until caramelized on both sides.
To Serve
- Spread the corn purée onto each plate. Top with the bacon, scallops, and a spoonful of the corn succotash.
