There’s something about the combo of sweet corn, crispy bacon, and buttery scallops that feels like summer on a plate. This dish looks fancy enough for a special dinner, but I promise—if you can flip a fish fillet and boil corn, you’ve got this. I still remember the first time I nailed the golden crust on a scallop. I felt like I could’ve charged someone for dinner that night. If you’ve never cooked scallops at home, this is the recipe to try—it’s forgiving, fast, and ridiculously satisfying.
A Late-Summer Favorite You’ll Actually Crave
Some recipes are so simple they catch you off guard, and this is one of them. Just pan-seared scallops, fresh summer corn, and crispy bacon all tied together in a creamy, savory base. I love making this in late August or early September when the corn is still sweet and juicy, but the evenings are just cool enough to appreciate something warm and comforting.
Scallops can feel intimidating the first time, but once you’ve cooked them once, you’ll wonder why you waited so long. And when paired with that creamy corn and smoky bacon—well, let’s just say no one’s leaving leftovers.
Let’s Talk Scallops (In Plain Speak)
Scallops are those round little medallions of seafood you’ve probably seen seared beautifully on a restaurant plate. They come from a shell like a clam or oyster, but we usually only eat the center muscle part. There are two main kinds:
- Sea scallops – Bigger and meatier. Great for searing.
- Bay scallops – Smaller and sweeter. Good for tossing in pastas or baking.
For this recipe, go with sea scallops—they’re easier to handle and make more of a statement on the plate.
Are Scallops Good for You?
They really are. I didn’t know this at first, but scallops are packed with lean protein and have just enough healthy fats to make them feel satisfying without being greasy. They’re loaded with minerals most of us don’t even realize we need—magnesium, potassium, zinc, selenium. Plus, they’re lower in mercury than many other seafood choices.
When I’m trying to eat light but still want something that feels indulgent, scallops are one of my go-to options. You only need a few to feel full, and they cook up so fast, there’s barely time to get hungry while you wait.
Buying Scallops Without Getting Confused
The first time I stood in front of the seafood counter, staring at the scallop labels, I had no clue what “U/10” or “20/30” meant. Turns out, it’s just the number of scallops per pound. The smaller the number, the bigger the scallops. I usually go for U/10 or U/15 for this recipe—they sear beautifully and look impressive on a plate.
Here’s my biggest tip: Get dry-packed scallops. Wet-packed scallops have extra liquid added to help preserve them, but that also messes with your sear. They’ll steam instead of caramelize, which means no golden crust and a more rubbery texture.
And if you notice a little side muscle on the scallop—it’s a tough bit that won’t soften with cooking. Just pull it off and toss it.
Cooking Scallops Without the Stress
Here’s the truth: scallops are one of the quickest proteins you’ll ever cook. The only thing you need to do is get your pan really hot—like “don’t touch it with your bare hands” hot—and make sure the scallops are dry.
- Pat dry with a paper towel.
- Season with salt and pepper.
- Sear in hot oil for 2–3 minutes per side. That’s it.
Don’t move them once they’re in the pan or you’ll ruin that beautiful crust. And if you’re feeling fancy, toss in a knob of butter and spoon it over the top for extra flavor. But honestly? Even without that, they’re delicious.
The Secret to Creamy Corn That Feels Special
Let’s talk about the real heart of this dish: the corn. I grew up eating corn straight off the cob, boiled or grilled, but cooking it down with shallots, garlic, and a splash of half-and-half takes it somewhere completely different.
Here’s what makes it creamy without drowning in cream:
- Corn “milk” – After cutting off the kernels, run the back of your knife along the cob. That liquid you get? Pure gold for thickening.
- Blending a portion – I blend about half the cooked corn, then stir it back into the pan. It gives you a thick, spoon-coating base but still leaves some texture.
And don’t forget the bacon. It brings in that smoky-salty punch that makes every bite pop. I usually crisp up a couple extra pieces—somehow one always goes missing while I’m cooking.
Serving Tips
This dish is best served right away while the scallops are still warm and the corn sauce is creamy. I usually plate the corn first, then nestle the scallops on top. A sprinkle of fresh herbs like parsley or chives helps brighten it up. If I’m trying to make it feel more like a full meal, I’ll add a side of warm crusty bread or a simple green salad.
Can You Make It Ahead?
Scallops? Not really. They lose their magic once reheated. But the creamy corn base? Absolutely. You can make it a few hours ahead or even the day before, then gently reheat it on the stove and cook your scallops fresh before serving.
How to Store Leftovers
If you somehow have leftovers, store the scallops and corn separately in airtight containers in the fridge for up to two days. Reheat the corn gently in a saucepan or microwave. Scallops can be warmed in a pan over low heat, but I’ll be honest—they won’t be quite as good as fresh. I usually chop them up and toss them into a salad or a rice bowl the next day.
Seared Scallops with Creamy Corn and Bacon
Sweet summer corn, crispy bacon, and perfectly golden scallops—this dish brings restaurant vibes right into your kitchen. It's rich, comforting, and surprisingly easy to pull off for a weeknight dinner or a special weekend treat.
Ingredients
- 1 pound large sea scallops (12–16), side muscle removed
- 3 cups corn kernels (about 4 ears), preferably fresh
- ½ cup half and half
- ¼ cup finely chopped shallots
- 2 ounces bacon, chopped
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
- 2 tablespoons water (for blending)
- Sliced scallions, for garnish
Instructions
- Start by prepping your corn. If you're using fresh ears, slice off the kernels into a large bowl. After that, scrape the back of your knife along the cobs to collect the creamy corn milk—this adds body to the sauce later.
- In a large cast iron skillet over medium heat, cook the chopped bacon until it’s golden and crisp. Scoop it out with a slotted spoon and set it aside on a paper towel-lined plate. Pour off the rendered fat, leaving behind about a teaspoon in the pan.
- Add butter to the pan and let it melt. Toss in the shallots and garlic, cooking until fragrant and soft—just about a minute or two. Stir in the corn and season with salt and pepper. Let it cook for about 4–5 minutes, stirring now and then, until the corn softens slightly.
- Pour in the half and half and let everything gently simmer for another 5–6 minutes until the mixture thickens. Turn off the heat.
- Scoop out about a cup of the corn mixture and blend it with 2 tablespoons of water until smooth. Return this creamy blend to the skillet and stir it through. Adjust the consistency with a splash more half and half if needed. Fold the crispy bacon back in.
- Now for the scallops—heat a separate skillet over medium-high heat and swirl in the olive oil. Pat the scallops completely dry and season both sides with salt and pepper. Once the oil is shimmering, place the scallops in the pan and sear them without moving for 2–3 minutes until the bottoms develop a deep golden crust. Flip and cook the other side for about 1–2 minutes more. They should feel just barely firm to the touch.
- To serve, spoon the creamy corn and bacon mixture onto plates and nestle the scallops on top. Finish with a sprinkle of scallions and enjoy warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 394Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 76mgSodium 1096mgCarbohydrates 34gFiber 3gSugar 7gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQs
Can I use frozen scallops?
Yes, just make sure to thaw them completely in the fridge and pat them very dry before cooking.
What can I substitute for half-and-half?
You can use whole milk for a lighter version, or heavy cream if you want it extra rich. I’ve even done it with a mix of milk and Greek yogurt once in a pinch.
Do I have to use bacon?
Not at all. You can leave it out or use turkey bacon, pancetta, or even crispy mushrooms if you want a vegetarian touch.
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