Scallops. The new filet mignon.

   Delicious scallops. Oh scallops. My recipe guru, Natalie , passed along this delight yesterday and though I had no intentions of cooking at all, I had to have this meal. Creamy corn sauce with bacon. Read on.

Ingredients
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)


Steps
 Chop up on small onion, one orange (or whichever color) pepper and half a large tomato.

   Preheat large sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook 3 minutes on each side or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.

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