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Farm Fresh: Scallop dish uses corn without pesky cob

Thursday, August 23, 2001

By Marlene Parrish, Post-Gazette Staff Writer

Here we are in high season for corn on the cob, and while the rest of us strip the ears as fast as we can, the folks who are dentally challenged have to watch with envy.

Last week my husband broke his front tooth clean off. So I made this dish for supper. The bacon, peppers, onion, garlic and corn came from stalls at the Route 50 farmers' market outside of Bridgeville.

SAUTEED SCALLOPS WITH SPICY BACON-CORN RELISH

3 tablespoons olive oil
1 pound large sea scallops
5 slices smoked bacon, diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
4 ears sweet corn, blanched in boiling water 1 minute and kernels sliced off
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon powdered cumin
1/4 cup roughly chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste

In a large saute pan, heat oil over medium-high heat until hot but not smoking. Add scallops, in batches if necessary to avoid crowding, and cook, turning occasionally until lightly browned on both sides, 3 to 4 minutes total. Do not overcook. Remove scallops from pan and set aside.

In the same pan, cook bacon over medium-high heat until crispy, 4 to 5 minutes. Drain and set aside. Remove almost all bacon fat from pan, add pepper and onion and cook 2 minutes longer, stirring occasionally. Add corn, and cook 2 minutes more, stirring occasionally. Add garlic, chili powder and cumin and cook 2 minutes more, stirring occasionally.

Remove mixture from heat. Add cilantro, spritz with lime juice and season with salt and freshly ground black pepper. Mix well.

Place a generous helping of vegetables on each plate, top with a quarter of the scallops, and top the scallops with the bacon bits. Serve right away. Makes 4 servings.

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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