Seared Scallops with Corn Salsa & Bacon Jam

By Peggie

Ingredients

• Corn Salsa:
• 5 large scallops
• olive oil
• bacon jam (separate recipe)
• seasonal greens or arugula
• 2 ears fresh corn, husked
• 1 tomato, seeded and diced
• 1/2 red onion, finely diced
• 1 green onion, finely diced
• 1/2 red pepper, finely diced
• 1 tsp finely minced garlic
• 1/4 thai chili pepper, finely diced and seeds removed
• handful of chopped cilantro
• 1 lime, juiced
• sea salt
• freshly ground pepper

Preparation

Step 1

Remove cornhusk, rub with oil and grill until slightly charred, about 12 minutes. Let cool and cut off the kernels. Combine all remains ingredients, salt and pepper to taste. Set aside.

Pat scallops dry and lightly season with salt and freshly ground black pepper. Heat olive oil in a pan until hot, sear scallops on one side until they turn brown, flip them and then turn off the heat. Add a tablespoon of bacon jam to the pan to warm it up let scallops sit for 20 seconds (in the pan) before plating.

Using a spoon, make a straight line of corn salsa; place the five scallops on top of salsa. Top each scallop with a small dollop of bacon jam. Garnish with greens. Serve hot, as an appetizer or a main.