Is there anything that says late summer better than a hot, sweet, and stuck-in-your-teeth-butter-dripping-down-your-arm cob of Taber corn? Add in bacon and, well, very few things are made worse by the addition of smoky, salty bacon and fresh, local greens.
Inspired by the new and incredibly useful cookbook “The Broad Fork” by Hugh Acheson, this recipe is dead simple, can be whipped together in less than 20 minutes, and is super tasty too. Sounds kind of perfect, right?
Market Sourced Ingredients
Scallops from Market Seafood (3-4 per person, or more if you really love scallops)
3 ears of corn, kernels removed from the cob from Cherry Pit
1/2 package of Spragg’s bacon, diced
2 small shallots, 2 cloves garlic, and 1 lemon from Cherry Pit
1 tbsp Butter
Salt & Pepper
*Basil (to taste) from Terra Farms
*Hugh doesn’t call for basil in his recipe but the addition of any herb of your choice is a beautiful way of adding delicate flavor to any dish. We chose basil because we love it and Terra Farms has some pretty amazing basil these days.
Place the bacon in a medium sauté pan over medium heat, and cook until the fat starts to foam and the bacon is crisp, about 4 minutes. Drain off most of the bacon fat and add the shallots to the pan. Cook the shallots for 2 minutes, and then add the garlic and corn kernels. Continue to cook for an additional 3-4 minutes, until the kernels are tender but still have some pop. Season with sea salt to taste, and add 1 tablespoon of the butter. Add the spinach and cook just to wilt it, about 1 minute. Then finish with the lemon juice and more sea salt to taste. Remove from the heat and keep warm on the stovetop, but not directly over the heat.
Pat the scallops dry with a paper towel. Drizzle with olive oil and season them all over with sea salt. Add the scallops to a hot sauté pan and sear for 3 minutes on one side. They should caramelize and develop a good golden-brown color. Add the remaining tablespoon of butter to the scallops and allow it to melt. Flip the scallops over and quickly spoon the butter over them, cooking for 1 minute more. Remove the scallops from the sauté pan and place them on a plate lined with a paper towel.
Spoon the spinach/bacon/corn mixture onto individual plates, and arrange the scallops on top. Enjoy!