My wonderful guy likes to find fun new recipes – he reads off the ingredients and then we decide if it’s a keeper 🙂 This one was found that way – and YUM SCRUM! It is so delicious – I highly recommend it! I modified a few things as I always do 🙂
Ingredients
- 16 oz white shoepeg corn (either fresh off the cob or frozen)
- 3/4 cup water
- 1/2 tsp chicken base or bouillon
- 1 Tbs unsalted butter
- pinch of red pepper flakes
- salt to taste
- 1 slice bacon
- 8-12 large scallops, foot removed and dried
- salt and pepper
- fresh snipped chives or green onions
Instructions
- Make the corn puree first. Cook the corn with water, chicken bouillon, 1 Tbsp butter and red pepper flakes with a pinch of salt. This should take about 4-5 minutes.
- Pour the corn mixture into a blender or food processor and process until smooth. This could require 2-3 batches depending on the size of food processor/blender. Make sure to cover with a towel and hold the lid on when processing!
- Once the corn has been pureed, pour into a fine mesh sieve and press down with a spoon to ensure all liquid has been pressed out. Toss the pulp and place the puree into a pan to heat over low heat.
- Next up is the scallops: Cook the bacon in a large skillet that will hold all the scallops. Cook the bacon until crispy. Remove bacon, place on a paper towel lined plate. Pour grease out of skillet - reserving 1 Tbsp - add in 1 Tbps of unsalted butter and heat to high. Pat dry scallops and place into hot skillet. Allow scallops to cook undisturbed for 1-2 minutes so they brown to a beautiful golden crusty surface. Flip over, let cook until the other side develops a brown crusty surface as well.
- Remove from heat immediately.
- Pour the puree onto serving plates, place scallops on top, sprinkle crispy bacon pieces over top, then top with snipped green onions. Top with a sprinkle of fresh cracked black pepper and serve immediately.
As you can see – we devoured this meal!
Enjoy!