Seared Scallops with Creamy Bacon Corn Sauce

Perfectly Seared Scallops are served over a Cajun-seasoned Creamy Bacon Corn Sauce to make this fresh and flavorful dish.

I have loved seafood for quite some time now.  When I was little, all I would eat was breaded clams, sometimes shrimp, and the occasional catfish nuggets made homemade.  Oh, and fish sticks from a bag, but they don't really count as real seafood, am I right?

Once my taste buds matured, a whole ocean of seafood opened up to me and I discovered that I love scallops.  My mouth waters just thinking about them.

This dish is like perfection on a plate if you love scallops like I do.  That golden crust on a perfectly seared scallop is to die for.  The delicate sweetness with the crispy sear is irresistible, don't you think?

But that's not all that's going on with this dish.  What's underneath all of those beautiful scallops is a combination of fresh delicious vegetables combined with a creamy Cajun-seasoned sauce.

And bacon.

I have yet to meet a savory dish that can't be made better by adding crispy salty bits of bacon.  (Okay, that may be a bit of an exaggeration, but bacon totally works with the flavor explosion that's going on here.) 

My husband just recently started to venture into the realm of giving seafood a shot (aside from shrimp and lobster, that is) and he surprised me the other night by bringing home some fresh scallops.

I, my friends, am a lucky woman.

We've perfected our searing technique so that the scallops are cooked just right.  Gordon Ramsay would be proud.  We usually enjoy them alongside a nice cut of steak for a classic surf and turf, but I like to sauce things up a little.  And by sauce things up a little, I mean I like accompaniment sauces and dips.

The bacon corn sauce is the perfect pair for the sweet seared scallops and the whole shebang is brimming with classic Cajun flavors, which I adore.  This dish is light, yet rich, it's a snap to make, and it comes across as incredibly elegant.  Perfection.On.A.Plate.

Seared Scallops with Creamy Bacon Corn Sauce

   

Ingredients

• 2 cups corn
• 2 tsps olive oil
• 2 tsps butter
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 3/4 lb sea scallops 
• 4 slices bacon, coarsely chopped
• 1/4 cup tomato, chopped
• 1/4 cup onion, chopped
• 1/4 cup bell pepper, chopped
• 1 tbsp blackening seasoning
• 1/2 cup half and half

Instructions

1. Remove the side muscle from the scallops, rinse with cold water, and pat dry with a paper towel.  Season the scallops with the salt and pepper and set aside.   
2. Heat a large skillet to medium high and add the chopped bacon to the pan; cook for 3-4 minutes or until the bacon is crisp.  Drain off the fat, leaving 1 tbsp in the pan.  Stir in the tomato, onions, and bell peppers and cook for 3 minutes or until soft.  Add the blackening seasoning, corn, and half and half to the pan.
3. Reduce the heat to medium low and cook for 4-5 minutes, stirring frequently.  
4. Meanwhile, add the oil and the butter to another large saute pan over high heat.  When the oil and butter just begin to smoke, add the scallops, making sure they are not toughing each other.  Sear for 1 1/2 minutes on each side.  Serve the scallops over the corn mixture.

Notes

• This time around I didn't use fresh corn.  I can't wait for summertime when corn is in season so I can use corn cut fresh off the cob.
• Serve in small potions as an appetizer or larger portions with a side salad and crusty bread for a complete meal.
• Source: Adapted from Scallops with Creamy Corn Sauce from Publix Apron Meals.