Seared Scallops with Corn and Bacon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Shellfish · low-carb, high-protein

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Ingredients

• 3/4 lb dry-packed sea scallops
• 2 slices thick-cut bacon
• 2 cups (from 3 ears) corn kernels
• 1 shallot
• 1/2 cup cherry tomatoes
• 1 tbsp unsalted butter
• 1/2 tbsp grapeseed or other high-heat oil
• 2 tbsp chopped chives
• 1 lemon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Pull the small side muscle off each scallop, pat them completely dry and leave them on paper towels while you cook the corn — surface moisture is the only thing standing between you and a crust.
2. Crisp the diced bacon in a heavy skillet over medium heat for 6 minutes, then lift it out and leave 1 tablespoon of fat in the pan.
3. Cook the minced shallot and corn in that fat for 4 minutes, add the halved tomatoes for 1 minute, season and tip the lot into a bowl.
4. Wipe the skillet, add the oil and heat it over high until it is just beginning to smoke.
5. Salt the scallops and lay them in one at a time, spaced apart, and leave them alone for 2 minutes until the underside is deep golden.
6. Flip, add the butter and baste for 60 to 90 seconds, until the scallops are just opaque through the center.
7. Spoon the corn onto plates, sit the scallops on top and finish with the bacon, chives, pepper and a squeeze of lemon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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