Seared scallops with roasted corn, bacon and Shitake mushrooms [recipe]
Each time I find really nice sea scallops available at the market*, my recipe wheels immediately start turning. There’s a slightly majestic quality to their clean, delicate flesh and unique flavor which I simply cannot resist. So, this week’s shopping trip yielded not only the most fantastic scallops I’ve seen in a while, but also a new dish that is fresh and satisfying.
There are a few rules to live by when cooking scallops, and once you have it down it really is very simple. Be sure to dry them completely after washing as excess water in the pan will cause them to steam and sacrifice the deep golden crust that creates such an impressive presentation. The pan must also be very hot to achieve this signature scallop sear. Take care to remember the two minute rule as a cooking timeline as well- overdone scallops are rubbery and tough, and no fun to eat.
This recipe combines the classic pairing of scallops and bacon with a topping based loosely on a variation of maque choux. The flavors left in the pan after cooking the bacon and mushrooms will marry with the cream to create a rich and tasty sauce. After all, it is my firm belief that every good scallop deserves an equally good sauce.
Here’s the recipe:
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