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Ingredients
- 3 ears fresh corn, husks and silks removed
- ¾ lb Patagonian scallops, thawed
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon canola oil
- 4 slices bacon, coarsely chopped
- 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
- 1 tablespoon blackening seasoning
- ½ cup half-and-half
- 1 tablespoon chives, coarsely chopped (optional)
Prep
- Remove corn husks and silks; slice kernels off cobs (2–3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices. Thaw scallops.
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook and stir 1–2 minutes or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
- Chop bacon into small pieces and add to same pan (wash hands); cook 4–5 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2–3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; 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 (if desired). Serve.
Amount per ¼ recipe serving: Calories 400, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 85mg, Sodium 810mg, Total Carb 37g, Fiber 4g, Sugars 7g, Protein 35g, Calc 6%, Vitamin A 15%, Vitamin C 35%, Iron 20%