Brown Butter Scallops with Corn, Bacon, and Avocado Salad
Pan seared scallops in a browned butter and white wine sauce, served over a sweet corn salad with bacon, and avocado. This under 30 minute, one skillet dinner is perfect for warm summer nights when heating up the oven is not and option. Easy enough for a weeknight, but fancy enough to serve at yo...
Foto: Half Baked Harvest
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
Steps
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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.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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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