Sunday, February 12, 2012

Recipe (Re)creation: Bacon Wrapped Scallops with Sautéed Corn and Mushrooms

~ From top: close-up of the finished (re)creation, corn and mushroom sauté cooking,
plated corn and mushrooms sauté topped with bacon wrapped scallops ~

This bacon wrapped scallop (re)creation is loosely based on this recipe by Tyler Florence.  It is INCREDIBLY easy and has become one of my weeknight staples.  I use turkey bacon instead of regular bacon, but you can use either.  I also serve the scallops over sautéed mushrooms and corn because those happen to be two of my very favorite foods.  I typically eat this dish as a main course, but if you can find small-medium sized scallops they would make a great passed appetizer (without the corn and mushroom sauté).  Either way, you can't go wrong!

Serving size: 2


6 medium/large scallops
3-4 strips turkey bacon, sliced in half lengthwise
3 ears of corn, cut off the cob
1 cup sliced white mushrooms
2 sprigs fresh thyme
Olive oil
Salt & pepper
6 toothpicks


Preheat broiler.

Wrap each scallop with 1/2 slice bacon and secure with a toothpick.  Place scallops in a baking dish and drizzle with olive oil.  Season with salt and pepper.  Set aside until oven is pre-heated.

Meanwhile, heat 1-2 tbsps in a large skillet.  Cook the mushrooms until tender.  Then add the corn and thyme and cook on low.  Remove from heat after 10 minutes.

Place scallops in the oven and cook 13-15 minutes, turning once.  Remove scallops from the broiler once the bacon is slightly crispy.

Scoop equal portions of the corn and mushroom sauté onto two plates and top with 3 scallops each.


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