Seared Scallops with Bacon and fried croutons. 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
- vegetable oil spray 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 to one side of the skillet, cut 6 slices of baguette and add bread to skillet. Quickly turn to brown both sides, reserve the toasts until serving time.
- Add 1 tbsp unsalted butter to the skillet containing the bacon 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 and the juice of 1 whole lime. Cook over medium high heat until the onions and peppers begin to soften (but don't over cook as the peppers will lose their color).
- If not serving immediately, remove skillet from heat and keep at room temperature.
Scallops
- Return skillet with peppers to medium heat while preparing scallops.
- Spray separate large skillet with vegetable spray and heat on high heat.
- Season 6 large 'dry' scallops with kosher salt and freshly ground black pepper and place in the pre heated skillet in single layer. Sear each side until scallops turn golden brown, about 2 minutes per side. Remove scallops and keep warm.
- Reheat baguette slices in the skillet used for the scallops for 1 to 2 minutes.
- Serve with corn pepper mixture topped with 3 seared scallops and garnished with chopped cilantro and lime wedges. Serve croutons on the side.
