Scallop Corn Bacon Burgers Recipes

SCALLOPS WITH BACON AND SCALLIONS

Steps:

• Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.
• Preheat a nonstick pan over high heat for scallops.
• Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops.
• To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.

CORN SOUP WITH SAUTéED SCALLOPS AND BACON

Steps:

• Cook corn in four cups of water. Remove corn, strain water of corn silk, and reserve cooking water.
• Cut kernels from cobs and reserve the corn. Return cobs to cooking water, simmer till water reduces to half. Then remove cobs and reserve water.
• Scrape cobs with dull knife to extract all the corn milk and reserve this liquid.
• Sauté onions, garlic, and jalapeño in olive oil in nonstick skillet. Don't let them brown.
• Add reserved corn kernels and corn milk to vegetables, then toss and cook on low heat for 2 minutes. Puree half of this mix in a blender or food processor.
• Add puree and remaining corn-vegetable mix to reduced corn water. Then add lime juice and clam broth, to taste.
• Cook bacon until crisp, drain, and cut into ribbons.
• Sauté scallop quarters quickly in bacon fat till slightly browned. Don't overcook.
• Reheat soup. Add scallops and bacon to mixture in the corn water. Season with ground pepper and salt, to taste. Add more lime or clam juice if necessary.
• Serve in bowls with minced cilantro or basil sprinkled on top.

SCALLOP, CORN AND BACON CHOWDER

Steps:

• Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
• Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
• Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
• Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
• Ladle chowder into bowls.
• Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

SCALLOP CORN BACON BURGERS

Steps:

• In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
• Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
• Preheat barbecue to medium high heat - 375°F.
• Oil the grill to prevent sticking.
• Place corn on the grill and cook for approximately 2 minutes, turning often.
• Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
• In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
• Place the mixture into a large bowl.
• Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
• With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
• Preheat grill to medium high (375F).
• Remove the burgers from the refrigerator and drizzle them with vegetable oil.
• Oil the grill to prevent them from sticking,.
• Place the burger on the grill and cook for 3-4 minutes per side.
• Toast some soft buns on the warming rack while the second side of the burgers cook.
• Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.