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Ingredients
- 12 oz Scallops
- 2ea Slice Thick Bacon
- 1 cup Corn, Cut from Cob
- 1 Tbs Shaved Garlic
- 1 Tbs Shaved Shallots
- 1 Tbs Basil, Torn
- ½ cup Grape Tomatoes, Split Lengthwise
- 1 tsp Butter
- 1 Tbs Extra Virgin Olive Oil
- Salt and Pepper to Taste
For Puree:
- 2 Cup Corn, Cut from Cob
- 1 Cup Heavy Cream
- 1 Tbs Shaved Garlic
- 1 Tbs Shaved Shallots
- 1 Tsp Thyme, Chopped
- 1 Tbs Extra Virgin Olive Oil
- Salt and Pepper to Taste
Directions
Begin by making the puree:
In a medium hot pan, add the olive oil, thyme, shallots and garlic. Quickly stir to prevent burning. Add Corn and sauté for 1 minute, stirring constantly. Add in cream and bring to a boil. Allow to boil for 30 seconds then pour contents into a blender. TAKE CAUTION IN BLENDING HOT LIQUIDS IN A BLENDER. Pulse the blender to start before pureeing completely. Hot liquids will expand in a blender.
For the Corn:
- Start with a medium hot pan. Add olive oil and garlic. Toast garlic lightly, being careful not to burn it. Add in shallots, corn, and tomatoes and cook until tender. Add torn basil, salt, pepper, and butter to finish.
For Scallops and Bacon:
- Fry bacon normally. In the same pan, add seasoned scallops and pan sear until they are caramelized on one side, then flip and repeat on the remaining side.
Assemble the dish by placing a large spoonful of the puree on the bottom of the plate. Lay bacon on top of the puree and the scallops on top of the bacon. Place a large spoonful of the sautéed corn beside the scallops.
