Seared Scallops with a Corn, Bacon and Avocado Relish
Seared Scallops with a Corn, Bacon and Avocado Relish is a gluten free and dairy free main course. This recipe serves 4 and costs $3.29 per serving. One portion of this dish contains roughly 21g of protein, 39g of fat, and a total of 542 calories. This recipe from Foodnetwork requires avocados, vegetable oil, ears corn, and lemon. Many people made this recipe, and 263 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 85%, this dish is super. Try Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish, Seared Scallops With Bacon, Tomato, And Avocado Puree, and Seared Scallops and Corn Cakes with Bacon Vinaigrette for similar recipes.
Preparation duration: 10 minutes
Cooking duration: 20 minutes
12 strips bacon, cooked and chopped
4 ears corn, shucked
2 tablespoons chopped fresh parsley
1 lemon, halved
1 medium onion
1 red bell pepper
Salt and freshly ground black pepper
16 dry sea scallops
Vegetable oil, for oiling pan
Cooking instruction summary:
Watch how to make this recipe. Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl. Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients. Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool. Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest. Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together. Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.