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