Seared Scallops with Creamed Corn and Bacon

Found these adorable pictures on GoBuggyGo's photostream on flickr

I have to admit I don't eat a lot of fish. I am very picky, especially with fishy smelling fish. However I took a liking to scallops when I was young. Every summer as a child we used to take family trips up to Maine. We would travel up and down the coast for a week, stopping at our favorite seaside towns and eating the freshest seafood I ever tasted. I remember popping fried scallops with homemade tartar sauce in my mouth as we walked around shopping at the outlets. This recipe brings me back to a time when the only responsibilities I had was to hand my homework in on time and be home before dark.

Sometimes I make this dish as an appetizer. I place the creamed corn on the bottom of a long platter and pile the scallops on top.

NOTE: Make Creamed Corn first and then cook scallops. While scallops are cooking, keep corn on simmer to keep warm. 

Seared Scallops (Servings: For Two People)

6 sea scallops

1 tsp of unsalted butter

2 tsp of olive oil

salt & pepper

Wash the scallops and pull off the small muscle on the side. Dry well! This is key when you are searing them. Heat up a skillet large enough to fit all scallops so they aren't touching and put butter and oil in pan. Place heat on high and wait until pan is hot enough. S&P your dry scallops and place in hot pan. Now, depending on how well you like your scallops I would cook them between 1-2 minutes per side. I personally like them done on the inside so I cook them for 2 minutes per side. They should be nice and brown.

Creamed Corn w/ Bacon
3 cups of fresh cooked corn (can also use 1 can of corn or half bag of frozen corn)
4 slices of bacon- preferably apple smoked if you can get it!
1/2 small onion finely chopped
2/3 cup of heavy cream


If you are using fresh corn you will already have a considerable amount of liquid or 'milk' from the ears of the corn so you may not need 2/3 cup of heavy cream. When corn is in season, we cook several dozen ears, cut the kernels and freeze them in small zip lock bags for the year.
Place bacon in a large skillet and cook through. Once they are browned place on a plate. Using the same skillet saute onions for 2 minutes. While sauteing onions, crumble the bacon and keep on a plate. Add corn to skillet and saute corn and onions for 3 minutes. Next add bacon and heavy cream.  Cook on low heat for 4 minutes or until sauce thickens.


Plate corn mixture on plate and top with 3 scallops per person- viola! With this recipe and any non-baking recipe really, feel free to add anything you like into it. Some make this with more onion or add chives or fennel...it's up to you.