8 ounces trinity mix (fresh diced onions, tomatoes, bell peppers)
1 tablespoon blackened Redfish magic
1/2 cup half-and-half
1 tablespoon chives, coarsely chopped
Instructions
Remove corn husks and silks; slice kernels off cobs into medium bowl. Scrape cobs with back of knife to release remaining juices.
Preheat large saute pan on medium-high 2-3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook 1-2 minutes on each side or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
Cut bacon into small pieces while adding to same pan; cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2-3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; add to pan.
Reduce heat to medium-low; cook 3-4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.
Originally Submitted
10/29/2011
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You can add this Scallops with Creamy Bacon Corn Sauce recipe to your own private DesktopCookbook.
