seared scallops with sautéed corn, crispy bacon, and a vibrant chimichurri sauce
1 large shallot, chopped
1 red fresno chile pepper, chopped
3 cloves garlic, roughly chopped
2 cups packed parsley leaves
1 cup packed basil leaves
2 scallions, thinly sliced
1 cup olive oil
¼ cup red wine vinegar
1 tsp kosher salt
Scallops & Sautéed Corn
6 oz raw bacon, diced
4 ears corn, kernel sliced off the cob
freshly cracked black pepper
1 ½ lbs sea scallops
Combine the shallot, chile pepper, garlic, parsley, and basil in the food processor.
Pulse until finely chopped.
Transfer the mixture to a large bowl and stir in the scallions, olive oil, red wine vinegar, and salt. Set aside until ready to serve.
Scallops with Sautéed Corn
Gently tear the small side muscle off of each scallop. Let the scallops sit out at room temperature for 15 minutes.
Add the diced bacon to a large skillet over medium heat. Allow the bacon to cook for about 3 minutes.
Lower the heat to medium-low and continue to render the bacon for about 10 minutes longer, or until crisp.
Transfer the bacon to a plate, leaving the bacon fat in the skillet. Raise the heat to medium-high and add the corn. Season well with a generous pinch of salt and lots of freshly cracked black pepper. Sauté until golden and tender, just a few minutes.
Meanwhile, heat a large stainless-steel pan over medium heat. Add enough oil to just coat the bottom. Season the scallops with a good pinch of salt. Place the scallops into the hot oil. Cook until golden and crisp on one side, about 2 minutes.
Flip the scallops and finish cooking for just another minute on the other side.
Transfer the corn to a large plate. Place the scallops on top and garnish with the bacon. Spoon the chimichurri over the entire dish.