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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scallops With Creamy Bacon Corn Sauce Recipe

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This recipe for Scallops With Creamy Bacon Corn Sauce is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ears Fresh Corn, husks & silks removed
1 tbsp. Olive Oil
1/4 tsp. Sea Salt
1/4 tsp. Fresh Ground Black Pepper
3/4 lb. Sea Scallops
4 slices Bacon, coarsely chopped
8 oz. Tomato Trinity Mix (tomatoes, onions, peppers)
1 tbsp. Blackening Seasoning
1/2 c. Half & Half
1 tbsp. Chives, coarsely chopped (optional)
Directions:
Directions:
Slice corn kernels off of cobs into medium bowl. Preheat large sauté pan on medium-high for 2 - 3 minutes. Season scallops with salt & pepper. Place oil in pan, then add scallops. Cook 1 - 2 minutes on each side until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm. Cut bacon into small pieces and add to the same pan. Cook 3 - 4 minutes, or until crisp. Drain bacon fat, reserving 1 tablespoon in pan. Stir in trinity mix. Cook 2 - 3 minutes or until soft. Combine blackening seasoning, half & half, and corn. Reduce heat to medium-low and cook 3 - 4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish, top with scallops & chives and serve.
Personal Notes:
Personal Notes:
This recipe can also be made with shrimp.

 

 

 

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