Scallops in my bag, I began to think of how I could prepare them. I thought of the items that needed to be eaten in my refrigerator before they went bad. I had an ear of corn purchased from the Greenmarket a few days ago, half an heirloom tomato leftover from a BLT earlier that day, and a package of bacon, which wasn't going bad, but bacon is always in my thoughts. Scallops, corn, tomato, and bacon sounds like something on a restaurant menu, I thought, so I went with the idea. I am glad I did, for in my mind, the dish could not have been improved upon. The corn, bacon, and tomatoes came together very nicely, and provided a perfect bed for the sweet scallops to rest upon.
Scallops with Sauteed Corn, Tomatoes, and Bacon
- 2 slices of bacon, diced
- 2 cloves garlic, minced
- 2 ears of corn, shucked
- 1 tomato, preferably heirloom, diced
- Salt and pepper, to taste
- 8 large sea scallops
- 2 tbsp olive oil
- 1 tbsp butter
- Heat bacon in a deep skillet over medium heat. Cook until fat is rendered and bacon begins to crisp.
- Add garlic to skillet and cook until fragrant but not browned, no more than two minutes.
- Add tomato and corn to skillet and cook until tomato begins to break down, about three minutes. Taste for salt and pepper and set heat to low, stirring occasionally.
- Prepare the scallops by tearing off the muscle. Pat them dry with paper towels and season with salt and pepper.
- Heat olive oil over in a skillet (preferably cast iron for the perfect sear) over high heat.
- Add scallops to the pan. After thirty seconds, reduce the heat to medium. Cook until well seared on one side, about three minutes.
- Flip scallops and add butter to pan. Cook for another 3 minutes, occasionally basting scallops with butter.
- Serve scallops on plates atop corn, bacon, and tomato mixture.