Seared Scallops with Creamy Corn and Bacon
My Seared Scallops with Creamy Corn and Bacon is an elegant, restaurant-quality dish that's easy to make at home.
Servings: 4
Calories: 351kcal
Ingredients
- 2 tablespoons olive oil, divided
- ¼ cup minced shallots
- 2 cloves garlic, minced
- 4 cups fresh corn cut from the cobs (can use defrosted frozen corn)
- ¾ cup dry white wine
- 2 ounces Neufchatel cheese (can use crème fraiche or mascarpone)
- 2 tablespoons chopped, fresh basil plus extra for garnish
- Salt and pepper
- 1 pound large sea scallops (about 12-16 scallops)
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and garlic and cook 2-3 minutes until softened. Add the corn and cook another 4-5 minutes, stirring occasionally. Turn the heat up to high and add the wine. Cook a few minutes until the liquid is reduced by half. Turn the heat off and stir in the cheese and basil. If the corn is dry, add a little more liquid until it is creamy. Season with salt and pepper.
- Heat the remaining tablespoon oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook 2-3 minutes without moving them until a golden crust forms. Carefully flip the scallops and cook another 2 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil.
Nutrition
Serving: 0g | Calories: 351kcal | Carbohydrates: 35g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1099mg | Potassium: 736mg | Fiber: 3g | Sugar: 11g | Vitamin A: 447IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg