Scallops will forever be one of my favorite foods. There’s something about their delicate flavor and sweetness when caramelized. I can’t get enough! My dad is the same way. I’ve learned well from both of my parents..they both have great palates. Growing up around such amazing food and family influenced a huge part of who I am today. I was always obsessed with food, from the time I was two years old, stealing food from my (at the time), 7 year old brother’s plate. There was never any stopping me and my appetite..and I can tell you not much has changed 🙂
So back to the scallops. They are simply seared with a little salt and pepper and served on this lightened up sweet corn purée. Instead of using cream and a bunch of cheese to make the corn purée, I added flavor with onion and garlic, and added a little bit of Greek yogurt for creaminess. Greek yogurt is seriously one of my secret weapons in the kitchen. You can do SO much with it for so few calories, and there’s so much protein! You can add it to sauces, smoothies, make crema for tacos, make lightened up spreads and dips; the possibilities really are endless.
The sweet scallops with corn purée are a match made in heaven, and the bacon crumbles mixed with the tomato and light onion flavor from the chives is to die for. This is a great idea for a date night meal too! It’s on the lighter side but it feels indulgent. I used a paleo bacon as well, with no nitrates or sugar. I’d highly recommend using it. It’s all I buy now. I find it at Whole Foods.
Seared Scallops with Sweet Corn Purée, Crumbled Bacon, and Tomato Chive Salsa
- 4 strips bacon (I used a paleo, nitrate and sugar free variety)
- 1 medium yellow onion, diced
- 1 clove garlic, finely chopped
- 2 1/2 c. sweet corn, fresh or frozen
- 2 T. 0% plain Greek yogurt
- 6 scallops
- 1/2 pint grape tomatoes, diced
- 2 T. chives, chopped, plus extra for garnish
- salt and pepper
Preheat medium skillet to med/high heat. Cook bacon until brown and crispy. Set aside on paper towels to drain. Once cooled, crumble into pieces. Spoon out most of the bacon fat except for a tablespoon or so and reserve for another use if desired. Add onion and garlic and sauté for 3-4 minutes. Season to taste with salt and pepper. Add corn and sauté for another 4-5 minutes until caramelized and golden. Cool for a few minutes.
While corn is cooling, make the salsa. Combine grape tomatoes, chives, and 1/4 tsp. each salt and pepper in a small bowl and stir. Set aside.
Add corn mixture to food processor and pulse until finely chopped. Add Greek yogurt and purée until smooth and creamy. Season to taste with salt and pepper.
Season the scallops with a few cranks of black pepper. Add a little of the bacon fat (1-2 tsp.) to a medium nonstick skillet, or you can use olive oil, and heat over medium/high heat. Once pan is hot, add the scallops and sear for a 2-3 minutes per side, until golden. The timing will depend on the size of your scallops. Once cooked, season the scallops with a pinch of sea salt. To serve, spoon the purée onto plates or wide rimmed bowls, top with scallops, the tomato salsa, and a handful of crumbled bacon.
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