Corn Soup With Sautéed Scallops And Bacon Recipes

SCALLOP, CORN AND BACON CHOWDER

Steps:

• Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
• Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
• Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
• Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
• Ladle chowder into bowls.
• Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

CHEF JOHN'S BAY SCALLOP CHOWDER

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

CORN SOUP WITH SAUTéED SCALLOPS AND BACON

Steps:

• Cook corn in four cups of water. Remove corn, strain water of corn silk, and reserve cooking water.
• Cut kernels from cobs and reserve the corn. Return cobs to cooking water, simmer till water reduces to half. Then remove cobs and reserve water.
• Scrape cobs with dull knife to extract all the corn milk and reserve this liquid.
• Sauté onions, garlic, and jalapeño in olive oil in nonstick skillet. Don't let them brown.
• Add reserved corn kernels and corn milk to vegetables, then toss and cook on low heat for 2 minutes. Puree half of this mix in a blender or food processor.
• Add puree and remaining corn-vegetable mix to reduced corn water. Then add lime juice and clam broth, to taste.
• Cook bacon until crisp, drain, and cut into ribbons.
• Sauté scallop quarters quickly in bacon fat till slightly browned. Don't overcook.
• Reheat soup. Add scallops and bacon to mixture in the corn water. Season with ground pepper and salt, to taste. Add more lime or clam juice if necessary.
• Serve in bowls with minced cilantro or basil sprinkled on top.