Seared Digby Scallops with Grilled Corn Salsa
In Nova Scotia, we love our seafood. This take on bacon-wrapped scallops, using homemade bacon jam brings a different feel to a traditional favourite. The roasted corn plays against the sweetness of the scallops and bacon jam to make this colourful dish come alive. The trick to the recipe is not to overcook the scallops – only sear them until they turn brown. Easy to make at home, this recipe will be sure to satisfy your seafood cravings.
|5||Large Digby scallops*|
|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|
|Freshly ground black pepper|
- Remove corn husk, rub with oil, and grill until slightly charred, about 12 minutes. Let cool and cut off the kernels. Combine all remaining 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 5 scallops on top of salsa. Top each scallop with a small dollop of bacon jam. Garnish with greens. Serve hot, as an appetizer or main course.
Recipe provided by: Seasons by Atlantica, Atlantica Hotel Halifax