halfbakedharvest4.6
Brown Butter Scallops with Corn, Bacon, and Avocado Salad
Pan seared scallops in a browned butter and white wine sauce, served over a sweet corn salad with bacon, and avocado. This under 30 minute, one skillet dinner is perfect for warm summer nights when heating up the oven is not and option. Easy enough for a weeknight, but fancy enough to serve at your next dinner party!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
1
1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook ⏱️ 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about ⏱️ 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.2. Wipe the skillet clean and return to medium high heat. Add the olive oil. When the oil shimmers, add the scallops and sear on both sides until browned, about ⏱️ 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant and the butter golden, about ⏱️ 3-4 minutes. Slowly pour in the wine, simmer ⏱️ 5 minutes. Remove from the heat. 3. Spoon the scallops and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!
butter4 tablespoonslarge scallops1 poundgarlic, smashed4 clovescrushed red pepper flakes1 pinchavocado, sliced1
Nutrition Facts
calories
800 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
3 g
sodium Content
703 mg
protein Content
18 g
cholesterol Content
71 mg
carbohydrate Content
10 g
saturated Fat Content
13 g
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