Brown Butter Scallops with Corn, Bacon, and Avocado Salad.
Ingredients
- 4 strips bacon, chopped
- 4 ears corn, kernels removed
- 1/2 cup fresh basil, chopped
- juice from 1 lemon
- kosher salt and pepper
- 1 pound large scallops
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 1 tablespoon chopped fresh thyme
- 1 pinch crushed red pepper flakes
- 4 tablespoons butter
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 avocado, sliced
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Instructions
- 1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.
- Heat a large skillet over medium-high heat.
- dd the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.
- 2. Wipe the skillet clean and return to medium high heat. Add the olive oil. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat.
- 2. Wipe the skillet clean and return to medium high heat. Add the olive oil.
- When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme,
- and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat.
- 3. Spoon the scallops and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!
- 3. Spoon the
- and any sauce left in the pan over the corn.
- the bacon over top. Finish with avocado and fresh herbs. Eat!
Source
Original recipe: View Original