Seared Scallops With Bacon, Cream And Corn

1. 1

   ["Sautee bacon until crispy,lift above pan,gently shaking and reserving bacon fat in pan.

2. 2

   Chop bacon and reserve.

3. 3

   Remove 1 teaspoon bacon fat and put in a heavy skillet; set aside. In the remaining bacon fat, saute shallots 2-3 minutes over medium high heat, until translucent and not browned.

4. 4

   Add cream. Scrape bacon and its bits and juices into cream; add corn. Bring to boil; cook down a few minutes til corn is tender . Add S and P.

5. 5

   Heat reserved skillet to high. Just before the fat smokes, sear scallops. After 1-2 minutes, scallop bottoms should have a brown crust; turn them over to sear 2nd side. Cook just til opaque in center. Turn heat to low, add contents of other pan and simmer together a few minutes, til hot. Season and serve in shallow bowls (as is or over cooked, drained, salted pasta or over cubed,steamed and salted potatoes.)", "*For shellfish allergies, scallops can be replaced by 1 1/2"" cubes of skinned salmon filet"]

* Per serving · 4 servings · Values may vary.

No additional tips available.