My Summer Scallops.
Ingredients
Instructions
- Prep your scallops by sprinkling with kosher salt while you prep the remaining ingredients. Before cooking pat dry very well.
- Mix the sherry vinegar in the tomatoes and season with salt and pepper. Set aside.
- In a large skillet over medium heat, cook the bacon to crisp tender and remove to drain. . Pour off half the bacon fat and reserve.
- Cook the corn kernels in half the bacon fat until crisp tender about 5 mins. Season with salt and pepper Set aside.
- Raise the heat in the skillet to medium high and add back in the remaining bacon fat. Sear the scallops to a nice hard crust - about 3-4 minutes. Flip and cook for one more minute. Set aside.
- To plate - spread the corn kernels on a plate and scatter the bacon across. Nestle in the scallops. Top with tomatoes. Sprinkle on the herbs.
Nutrition & Diet Analysis (per serving)
298
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).