Recipe: Scallops with Creamy Bacon Corn Sauce

This New Orleans dish is traditionally made with shrimp. It’s chock full of flavor with a variety of bell peppers, chopped tomatoes and corn…. all in a light creamy bacon sauce… just delicious! Served with rice or… as I did… creamy mashed potatoes and a side salad… a fantastic meal.

This can be made with sea or bay scallops, lobster or your favorite seafood.

The picture doesn’t do it justice… all the colors are really beautiful.

I found this recipe at our local supermarket, Publix. I did make a few ingredient and method changes. I used frozen corn, they used fresh corn ears and cut the kernels off themselves… I decided to cut the work a bit. I also added some Cajun seasoning instead of blackening seasoning as their recipe called for. I also added garlic.

They use something called “Trinity Mix"… which is fresh diced tomatoes, onions and bell peppers… I chopped my own vegetables.

TIPS

The original recipe called for ½ cup of half and half.. I used ¾ of a cup .. and I lightened the fat.. by using Fat Free half and half… which I highly recommend… all the taste and texture without the fat.

I also highly recommend using smoked bacon since it has so much more flavor.
Try to use all three kinds bell peppers… they each have a slightly different flavor and add so much in the way of color and flavor to this dish.

Use kitchen shears to cut the bacon it’s much quicker and easier.

I have a terrific recipe for Cajun Seasoning… you should try it.. I keep it in a jar and use it to season quite a number of dishes… it’s cheaper than buying it and you know what’s in it… click here for the recipe.

This is a perfect and easy dish to impress… I hope you try it!






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Recipe: Scallops with Creamy Bacon Corn Sauce

All you need:

1 pound bay scallops
Sprinkling of garlic powder
Sprinkling of salt and pepper
1 tablespoons olive oil
1 tablespoon butter
4 slices smoked bacon, coarsely chopped
2 cloves garlic, finely diced
½ cup diced onion
1 ½ cup chopped red, green and/or yellow bell peppers (any or all combination)
2-3 large plum tomatoes
1 tablespoon Cajun Spice
¾ cup Fat Free Half and Half
Chopped parsley for garnish

All you need to do:

Heat a large skillet over medium high heat.

Season the scallops with salt, pepper and garlic powder.

Add the oil and butter to the skillet.

Add the scallops and cook them for about 3-4 minutes or until opaque and firm.

Remove the scallops to a dish and keep warm.

Pour out any water that the scallops may have left.

Add the chopped bacon to the pan and cook until cooked and slightly crisp.

Remove all but 1 tablespoon of the bacon fat.

Add the garlic and corn to the pan and sauté briefly (about 2 minutes), stirring frequently.

Add the tomatoes, onions and peppers.

Cook until the peppers begin to soften but are still firm.

Add the Cajun spice and stir to blend.

Add the half and half, cook for about 4 minutes.

Add the scallops back into the pan to warm.

Transfer the mixture to a serving dish and garnish with chopped parsley.