Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish

• 2 pounds sea scallops total of, and shrimp
• 1/4 cup olive oil
• 5 slices bacon diced
• 1 bell pepper sweet, diced
• 1/2 red onion diced
• 4 inches sweet corn ears, blanched boiling water for 1 minute and stripped of kernels wh
• 1 teaspoon minced garlic
• 1/2 teaspoon chipotle
• 1/2 teaspoon chile pepper ground New Mexico
• 2 teaspoons ground ancho chile pepper
• 1 teaspoon ground cumin
• 1 lime plus additional lime for slicing into wedges
• 1/4 cup chopped cilantro
• salt
• pepper

1. In a large nonstick skillet, heat the oil over medium heat.
2. Add the bacon and fry, rendering all of the fat until the bacon is crispy. Remove the bacon with a slotted spoon.
3. Pour all of the oil out of the pan and wipe the pan clean. Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.
4. Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil. Set aside as you finish.
5. When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan. Turn heat to medium high.
6. Add the onion to the pan.
7. Cook for 5 minutes and then add the peppers. Cook an additional 2 minutes.
8. Add the corn and cook for an additional 2 minutes.
9. Add the garlic and spices and cook, stirring, for another 2 minutes.
10. Turn off the heat and add the cilantro and lime juice.
11. Taste for salt and pepper.
12. Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that. Garnish with some extra cilantro and a lime wedge.

total, olive oil, bacon, bell pepper, red onion, corn, garlic, chipotle, chile pepper, ground ancho chile pepper, ground cumin, lime, cilantro, salt, pepper

Taken from www.yummly.com/recipe/Pan-Seared-Shrimp-_-Scallops-Over-Bacon-Corn-Chile-Relish-1668227 (may not work)