Brown butter seared scallops are served over a summer corn mixture with red peppers, scallions, bacon and a touch of cream.
Author: Erin Berdan
Recipe type: Main
Cuisine: American
Serves: 2 servings
Ingredients
8 large sea scallops
4 slices thick cut bacon, chopped
¼ cup chopped red pepper
2 scallions, thinly sliced
Kernels from 2 ears of corn
1 Tbsp. butter
1 Tbsp. olive oil
¼ cup heavy cream
Instructions
Season scallops with salt and pepper. Set aside.
In a large saute pan, cook the bacon until crisp. Using a slotted spoon, transfer to paper towels. Discard all but 1 tablespoon of the rendered fat.
Heat the remaining bacon fat over medium heat. Add the red pepper and saute for about 2 minutes. Add the corn and ⅔ of the scallions. Season with salt and pepper. Cook for 3 minutes, then add the cream and ⅔ of the reserved bacon. Reduce heat to low and let cook for another minute or two to allow the cream to thicken.
Meanwhile, put the butter and oil in a medium pan over high heat. Cook until the butter just starts to brown. Add the scallops and sear until caramelized and cooked through, about 1-2 minutes per side.
To serve, divide the corn mixture among 2 plates. Top each with 4 scallops and sprinkle with some of the remaining bacon and scallions.
Recipe by white plate blank slate at https://whiteplateblankslate.com/seared-scallops/