Hearty Scallop and Corn Stew

By courtneyepowell

Ingredients

• 6 slices bacon, cut into 1/4-inch pieces
• 1 tablespoon olive oil
• 1 1/2 pounds sea scallops
• 2 teaspoons Old Bay Seasoning
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cups reduced-sodium vegetable broth
• 1 1 pound bag frozen corn, thawed
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 pound angel hair pasta, broken into 2-inch pieces
• 2 large tomatoes, seeds removed, chopped

Details

Servings 4

Preparation

Step 1

1. Cook bacon in a medium saucepan over medium-high heat until crisp, about 4 minutes. Remove to a plate with a slotted spoon. Add olive oil to drippings in saucepan. Season scallops with 1 tsp of the Old Bay and add to saucepan. Sauté 2 minutes per side. Remove to a plate. Halve scallops, if desired.

2. Add onion and garlic; cook for 5 minutes, stirring frequently. Add broth, 1 1/2 cups water, remaining 1 tsp Old Bay, half the corn, the thyme, pepper and salt. Simmer for 3 minutes.

3. Puree remaining corn and 1/4 cup water in a blender and add to saucepan. Stir in scallops, angel hair and tomatoes. Simmer for 2 minutes or until pasta is tender (it will continue to absorb broth as it sits).

4. Before serving, garnish each portion with some of the cooked bacon.