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1
Combine dry ingredients (brown sugar, cinnamon, dry mustard, onion powder, garlic powder, cayenne, and flour) in a bowl.
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2
Rinse the scallops and pat dry.
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3
Coat each side of the scallops in the spicy mixture.
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4
Set aside.
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5
Prepare the corn medley.
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6
In a pan, cook diced bacon.
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7
When browned, remove bacon bits from pan and place on paper towel to drain.
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8
Pour half of rendered bacon drippings into a hot saute pan and add the onion, celery and corn.
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9
While the corn medley cooks for a few minutes, begin to sear the scallops in the same pan the bacon was cooked in.
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10
(Tip: In order to sear, the pan must be hot.
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11
Searing keeps flavor and juices within the meat).
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12
Sear 3-4 minutes on each side of scallop.
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13
Return to the corn medley and add the peas, jalapeno and garlic.
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14
Cook for 1 more minute then add the chicken stock and cook for another minute.
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15
Remove from heat and add the chives, cilantro and butter.
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16
Salt and pepper to taste.
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17
Return to the scallops and turn them over to sear the other side.
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18
When scallops are done, remove from pan to a plate.
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19
Pick up pan from the stove and slowly pour wine into the pan.
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20
(Tip: by removing pan from heating element when pouring alcohol, you eliminate the possibility of fire which only experienced chefs should work with.)
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21
Now place back on the stove and scrape all the good junk off the bottom of the pan and allow liquid to reduce.
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22
This is called de-glazing.
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23
At this point you could add just a slice of butter to help congeal.
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24
To serve, spoon the liquid wine mixture onto a plate.
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25
Place a spoonful of corn medley over this and top with a scallop or two.
