10.10.16 Pan Seared Scallops with a Corn and Bacon Ragu - WFSB 3 Connecticut

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10.10.16 Pan Seared Scallops with a Corn and Bacon Ragu

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Pan seared Scallops with a Corn and Bacon Ragu

From the Sulicks at Mulberry Street

Ingredients:

                Corn and bacon ragu:

                4 ears of corn

                4 slices of thick cut bacon

                1/2 of a red oinion diced

                2 cloves if garlic minced

                1/3 cup chicken stock

                1/2 cup heavy cream

                kosher salt and fresh pepper to taste

                Red pepper sauce:

                3/4 cup of sherry wine

                1 cup of rosted red peppers, jared or make your own.

                1/4 cup heavy cream

                kosher salt and fresh ground pepper

                12 scallops

                olive oil

                kosher salt to taste

                ground pepper

Directions:

  • Pre heat oven to 375 degrees.
  • Lightly season scallops with salt and oepper. In a nonstick sauce pan, add 3 tablespoons olive oil. Heat the pan until oil is smoking, add scallops, 6 at a time. Sear scallops on one side about 2 minutes, until caramelized, turn over and repeat on the ither side. Remove from pan. Put on a baking sheet. Finish the remaining scallops. Place in the baking pan and out in oven. Heat for about 8 minutes.
  • While scallops are cooking make the roasted red pepper sauce.
  • Put peppers and wine in a sauce pot, bring to a boil, turn down and simmer until wine is completely evaporated, stirring so that it doesnt burn. slight carmalization is fine.
  • Cool slightly, using an immersion blender or a regular blender, puree, and add 1/4 cup of heavy cream. Salt and pepper to taste.
  • Corn and bacon ragu
  • Heat a saute pan over, medium high heat. Add olive oil, heat add bacon cook for about 3 to 4 minutes, add red onion, saute 2 minutes, add garlic, saute 1 minute. Add corn, cook 2 minutes, deglaze with chicken stock, cook down for 1 minute, add heavy cream heat through cook a couple of minutes to thicken. Carefully salt and pepper to taste, bacon can be salty.
  • To plate, put corn ragu on the plate, top with scallop, and finish with red pepper sauce. Enjoy!