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Ingredients

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.

Reviews & Comments 3

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    " It was excellent "
    Cherrill ate it and said...
    Fantastic.
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    " It was excellent "
    Cherrill ate it and said...
    I made this night before last. It's absolutely wonderful - thank you so much!!
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    " It was excellent "
    Cherrill ate it and said...
    This is another Must Try from you!!
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  • spicey571 3 years ago
    I would want to make a meal out of this ... lord it sounds fantastic!
    Was this review helpful? Yes Flag

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