Seared Scallops /W Grilled Corn & Scallion Salad
- 1 lb sea scallops (about 12)
- 4 ounces bacon (or Pancetta)
- 5 ears corn
- 5 scallions
- 3 tablespoons chives, chopped
- salt and pepper, to taste
- 1 cup basil leaves
- 1 small jalapeno, seeded
- 1 lime, juice of
- 3 tablespoons white wine vinegar (I used equal parts rice wine and rice vinegar)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 12 teaspoon salt
- Make dressing by putting all ingredients into food processor and blitzing until well combined.
- Cover and refrigerate until ready to serve.
- Make sure scallops are dried and thawed.
- Chop scallions (whites and greens) and chives and place in large serving bowl, set aside.
- Heat large skillet over medium-high heat and cook bacon until all fat is rendered, about 15 minutes.
- Remove bacon and set aside for later.
- Pour off bacon fat into heat proof container for later use.
- While fat is rendering, shuck corn, rub with a bit of olive oil and sprinkle with salt.
- Grill for about 4 minutes per side, until done.
- About 15 minutes.
- Sprinkle scallops with salt and pepper.
- Cook scallops by adding half of the bacon drippings to skillet and heating until almost smoking.
- Add half of the scallops and cook for 3-5 minutes on each side or until browned.
- Do not overcook.
- Remove cooked scallops to plate and keep warm.
- Cook remaining scallops via the same method, using the second half of the bacon fat.
- While the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.
- When the corn is done, remove from grill, cut kernels off the cob and add to bowl containing the bacon, scallions and chives.
- Serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad.
- Don't forget the dressing!
bacon, corn, scallions, chives, salt, basil, jalapeno, lime, white wine vinegar, extra virgin olive oil, honey, salt
Taken from www.food.com/recipe/seared-scallops-w-grilled-corn-scallion-salad-381760 (may not work)