Summer brings a bounty of fresh produce that, when combined with the ocean’s offerings, can create truly memorable meals. Recently, I found myself inspired by succulent sea scallops with corn. To add a bit of green to this color palette, peas came to mind, and for that irresistible smoky note, a handful of bacon. Food enthusiasts, home cooks, and healthy eaters, join me as we whip up a dish that’s sure to become a seasonal favorite!
Scallops with corn are not only delicious but also nutritious. Packed with protein, vitamins, and minerals, they offer numerous health benefits. Additionally, scallops are incredibly versatile in the kitchen, lending themselves well to various cooking methods and flavor profiles.
Scallops with Corn, Peas, and Bacon
Ingredients
- 1 pound fresh sea scallops
- 2 ears of corn, kernels removed
- 1 cup of fresh peas (or frozen if out of season)
- 4 strips of thick-cut bacon, chopped
- 2 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
- A handful of fresh parsley, chopped (for garnish)
- Extra-virgin olive oil
Instructions
- Begin by prepping your ingredients. Pat the scallops dry with paper towels, and ensure there’s no moisture. This step is essential for a nice sear.
- Over medium heat, cook the chopped bacon in a large skillet until crispy. Once done, transfer it to a paper towel to drain, keeping the bacon fat in the skillet.
- In the same skillet, turning the heat to medium-high, lay the scallops in a single layer. Sear them for about 1-1.5 minutes on each side until they have a golden crust. Be careful not to overcrowd the pan – this may require cooking in batches.
- Remove the scallops and set them aside. In the same pan, add the butter. Once melted, sauté the onion until translucent, then add garlic and cook until fragrant.
- Add the corn kernels and peas, salt, and pepper to taste. Sauté until the vegetables are tender but still crisp.
- Bring the scallops back into the pan, warming them briefly with the veggies.
- To serve, spoon the vegetable mix onto plates or a platter, top with scallops, scatter over the crispy bacon, and garnish with fresh parsley. A drizzle of olive oil finishes this dish beautifully.
DID YOU MAKE THIS RECIPE?
Tag @amcookingitaliano on Instagram and hashtag it #amcookingitaliano!
Tips for Customization
Have fun with this recipe and make it your own! If you’re vegetarian, omit the bacon and consider adding roasted red peppers for a smoky flavor. Spice enthusiasts might want to add a hint of smoked paprika or a dash of chili flakes for a bit of heat. Lemon zest can also brighten up the dish for those who love a citrusy kick.
How to Store
If you happen to have leftovers, store them in an airtight container in the refrigerator. The scallops with corn and veggies can last up to 2 days. For the best taste, gently reheat in a skillet, though I must say, this dish is best enjoyed fresh.
Conclusion
Whipping up a dish that harmonizes the fruits of the land and sea truly epitomizes the spirit of summer cooking. This recipe for sea scallops with corn, peas, and bacon is more than a meal; it’s a celebration of seasonal flavors that echoes the joy of sunny days and balmy nights. It’s my new summer classic, and I hope it becomes one in your home too!
FAQs
Can I use frozen scallops for this dish?
Yes, you can, although fresh is best. If using frozen, make sure to thaw them completely and pat them dry to remove excess moisture before searing.
What can I use instead of bacon if I don’t eat pork?
Turkey bacon is a great alternative, or for a vegetarian option, try smoked tofu or a sprinkle of smoked salt.
Can I make this dish ahead of time?
It’s best served immediately after cooking, especially to enjoy the seared scallops at their best. However, you can prep the ingredients ahead of time to make cooking a breeze.
Remember, the key to a great dish scallops with corn is not just the freshness of the ingredients but also the love you put into preparing it. So tie on your apron, warm up the skillet, and embrace the sizzle and pop of a summer feast coming to life in your kitchen!
Happy cooking, everyone!
