Seared Scallops with Grilled Corn, Bacon & Oyster Mushrooms
From luisascatering 12 years ago
- 30 min to make
- Serves 2
This super easy but super impressive appetizer combines the classic pairing of scallops and bacon with a topping based loosely on a variation of maque choux. The flavors left in the pan after cooking the bacon and mushrooms marry with the cream to create a rich and tasty sauce. Read more This sauce would even be great on grilled chicken breast I think. See less
Ingredients
- 6 large sea scallops shopping list
- 1 ear fresh sweet corn, grilled shopping list
- 4 strips applewood smoked bacon, chopped shopping list
- 2 ounces oyster mushrooms, sliced if large shopping list
- 2 green onions, sliced shopping list
- 2 tablespoons unsalted butter shopping list
- ½ cup heavy cream shopping list
- clarified butter, for searing scallops shopping list
- ½ of a lemon shopping list
- pink himalayan salt and fresh ground white pepper, to taste shopping list
How to make it
- When cool enough to handle grilled corn, place flat end on a cutting board and slice the corn off the cob. Set aside.
- Cook the bacon in a medium sauté pan until crisp. Drain off the majority of the fat and add 1 tablespoon of butter to the pan, along with the mushrooms. Allow to cook over medium heat for 3-4 minutes, stirring occasionally. Add the corn, most of the green onion, and the cream. Simmer over low heat.
- In the meantime, wash the scallops and pat them dry with paper towels. Season with salt and pepper. Add a little clarified butter (or olive oil) to a large sauté pan over high heat. Carefully place the scallops at least 1 inch apart and cook for 2 minutes on each side, turning only once.
- To serve, place 3 scallops on each plate and squeeze a small amount of fresh lemon juice on them. Spoon the corn, bacon and mushroom sauce evenly over the top. Garnish with the remaining green onion.
Cherrill
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