Seared Scallops with Bacon. What’s not to like? Serve these scallops as an appetizer or main course, just adjust the number of scallops per person.
Tip : If you are serving the scallops as an appetizer, then place a generous spoonful of the pepper mixture on each plate, topped with the crouton and then top the crouton with one perfectly seared scallop.
Ingredients
- 1 tbsp olive oil
- 3 slices smoked bacon
- 1/2 cup diced red onion
- 1 cup canned corn drained
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tsp Asian chili sauce (hot)
- 1 whole lime juiced, plus extra lime for garnish
- 1 tbsp unsalted butter
- 1 tbsp cilantro chopped
- 6 large 'dry' scallops
- kosher salt and freshly ground black pepper
- 1 tbsp vegetable oil for searing scallops
- 1 whole baguette, sliced
Instructions
- Gather all ingredients before you start the recipe.
Bacon, Bread and Vegetables
- Peel onion and chop, core and dice peppers.
- Chop cilantro, slice and juice one lime.
- Add 1 tbsp olive oil to a medium skillet over medium heat.
- Slice 3 slices smoked bacon cut into 1/4" slices and add to skillet.
- Once the fat has mostly rendered from the bacon, move the bacon the skillet, cut 6 slices of baguette and add bread to skillet.
- Quickly turn to brown on both sides, reserve the croutons until serving time.
- Add 1 tbsp unsalted butter to the skillet and add 1/2 cup diced red onion, 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, 1 tsp Asian chili sauce (hot), 1 cup canned corn, the reserved bacon and the juice of 1 whole lime. Cook over medium high heat until the onions and peppers begin to soften (but don't overcook as the peppers will lose their color).
- If not serving immediately, remove the skillet from heat and keep the corn mixture at room temperature. Reheast gently before serving.
Scallops
- Season 6 large 'dry' scallops with kosher salt and freshly ground black pepper and toss in 1 tbsp vegetable oil coating each scallop.
- Heat a medium sized skillet over high heat for 1-2 minutes, then add scallops and sear each side for 2 minutes.
- Place one seared scallop on top of a toasted crouton tand surround with the corn pepper mixture. Garnish with chopped cilantro and lime wedges.
