Scallops? Do you love them? Think they are ok? Or do you totally hate them? I am really hoping you love them, because today’s recipe is definitely one of my favorites of the week. It’s just so summery and easy, and SO GOOD. Just what a Monday night dinner needs to be from now until September. Here’s the thing, I didn’t always love scallops. Or well, let me rephrase, I just never knew scallops were good, and I was a little intimidated to try cooking them because they felt too “fancy”. Has anyone else ever felt this way about a certain food? Like it’s only something you should order at a restaurant? I’m not sure what finally inspired me to cook scallops at home, but ever since I made these pan seared scallops last summer, I have loved making scallops. They are so EASY to make. If you haven’t yet cooked up scallops, this is the recipe you need to make. Got it? OK. Great. Moving along.
Here are all the details. As I mentioned this recipe is made entirely in one skillet. It all starts with frying up some bacon. Yup, a little bacon for a lot of flavor. Once the bacon has been cooked, it’s time to add in the corn for the salad. I decided to keep the corn salad on the simple side because I wanted the sweetness of the fresh corn to really shine through. So all I did was sauté the corn and add in fresh basil and lemon juice. Done. Simple, but incredibly good. From here, spoon the corn out onto a serving platter and then sear up the scallops in that very same skillet. Now, you guys know me, I like lots of flavor, so for my scallops I decided on garlic, fresh thyme from the garden, and crushed red pepper flakes. Still simple flavors, but just really good ones.
The real flavor here comes from the pan sauce and the combination of browned butter and white wine. Oh my gosh, the best. Pan sauces are my all time favorite because they contain all the flavors that have been cooking up in the pan. This particular sauce, has bacon, basil, garlic, thyme, and chili flakes. Then mixed in with the toasty butter and sweet wine. Spoon the scallops over the corn and serve with fresh avocado and herbs. DONE. You see? Really fast and easy right?
I’m loving this dinner for so many reasons, but my favorite is the mix of fresh summer flavors. You have the warm, buttery scallops with the sweet corn, salty bacon, and creamy avocado. It’s got complex flavors, but yet is so super simple at the same time. Love that. You can serve this up as is, or serve it alongside steamed rice, pasta, or some crusty bread. I actually kept the carbs out for once, but next time I make this, I’m thinking bread would be awesome for scooping up all of that flavorful pan sauce. Delish. My plans for tonight? Packing for the Caribbean, crossing a million things off my to-do list, and making scallops, because this recipe is all I have time for tonight. I have scallops in the freezer and corn in the fridge that needs to get used up ASAP. Already very excited for tonight. Err, let me say that again. Very exited for tonight’s dinner, but very much dreading packing. I’ve realized that I really do not like to pack at all. I never know what to pack or how much to pack. I always end up over packing and then wearing the same few pieces every day for the entire trip. Yup. That’s me. Thank God I can cook, because man, the rest of me is all kinds of crazy…
Anyway, hope you all have a great Monday and really enjoy this recipe! If you make these browned butter scallops, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these easy, summery scallops, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Also? Did I mention the browned butter. YUM.
