3 ears fresh corn, husks and silks removed (False. I used one can of corn.)
1 tablespoon oil (veggie or EVOO)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 lb sea scallops, thawed (I bought them fresh from the seafood place)
4 slices bacon, coarsely chopped
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 tablespoon blackening seasoning (combine cayenne, nutmeg, garlic + oinion powders, pepper and paprika!)
1/2 cup half-and-half
1 tablespoon chives, coarsely chopped (optional)
Chop up on small onion, one orange (or whichever color) pepper and half a large tomato.
Cut bacon into small pieces (using kitchen shears) while adding to same pan (wash hands); cook 3–4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan.
|Don't use a knife! It was a hassle|
Stir in trinity mix; cook 2–3 minutes or until soft.
Combine blackening seasoning, half-and-half, and corn in a small bowl; add to pan.
Reduce heat to medium-low; cook 3–4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.
Aaron and I both LOVED it. I couldn't shovel it down my gullet fast enough. I made the error of not putting aside some for my lunch today so he ate all of it :(
As I cooked I had this for company:
|Yes, that's his tongue sticking out.|
Is he just the cutest thing ever?? The scallops were his idea too.
XO Autumn Van Weir