Cut Corn off of cobs. Preheat large saute pan over medium-high. Season Scallops with salt and pepper. Add oil to the pan and then scallops. Cook for 1-2 minutes on each side. Remove from heat and transfer scallops to place and keep warm.
Add bacon to the pan and cook till crispy. Drain back fat, reserving 1 Tbsp. Stir in onions, peppers and tomatoes. Cook for 2-3 minutes till soft. Combine blackening season, whipping cream and corn, add to pan.
Reduce heat to medium low and cook fro 3-4 minutes. Stir frequently. Trasfer corn mixture to large bowl and top with scallops and chives. Serve over rice.
Originally Submitted
6/4/2012
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You can add this Scallops wtih Creamy Bacon Corn Sauce recipe to your own private DesktopCookbook.
