Prep 15 mins
Cook 30 mins
Perfect summer recipe. I used corn from a local farm and it was great! I used this recipe as a start but didn't really follow it to a T: http://atthehotplate.blogspot.com/2009/07/sitting-on-train-heading-back-to.html I recommend thawing the scallops in the refrigerator or on the counter for best results. Read through the directions before starting.
- 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
- 1⁄2 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!
Made this tonight for dinner and all I can say is WOW!!!! Followed the recipe except for cutting in in half and WOW!!!! Definately goinging into my Favorites of 2010. Thank you for a great recipe....Made for SPRING PAC 2010.
What great flavors! I loved this dish. Thanks so much for sharing. Made for PAC fall 2009.