Pan-seared Scallops Recipe

Time30m

Serves4

jumbo sea scallops, edamame, roasted corn, rainbow carrots, bacon, Cajun beurre blanc.

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Ingredients

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1
Prepare the Ingredients
Begin by dicing the bacon and chopping the rainbow carrots into thin julienne strips.
2
Cook the Bacon
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
3
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In the same skillet with the bacon fat, increase the heat to high. Sear the scallops for about 2-3 minutes on each side until a golden crust forms. Remove the scallops and set aside.
4
Sauté the Vegetables
In the same skillet, add the rainbow carrots and edamame, sautéing until tender, about 4-5 minutes. Add the roasted corn and cooked bacon, mixing to combine.
5
Prepare the Cajun Beurre Blanc
In a small saucepan, combine 1/2 cup of white wine, 1/4 cup of heavy cream, and 1 teaspoon of Cajun seasoning. Simmer until reduced by half, then whisk in 1/2 cup of cold unsalted butter until emulsified. Season with salt and pepper to taste.
6
Plate the Dish
On a serving plate, arrange the sautéed vegetables and bacon mixture, top with the seared scallops, and drizzle with Cajun beurre blanc. Serve immediately.