Seared Scallops and Corn Cakes with Bacon Vinaigrette

Food and Wine

Ready in: 60 minutes
Servings: 4
Very Popular

Ingredients

  • 1/4 pound thickly sliced bacon, diced
    Meat
  • 3/4 teaspoon baking powder
    Baking
  • Pinch of cayenne pepper
    Spices and Seasonings
  • 1/4 cup chicken stock
    Canned and Jarred
  • 1 tablespoon Dijon mustard
    Condiments
  • 2 eggs, separated
    Milk, Eggs, Other Dairy
  • 3/4 cup all-purpose flour
    Baking
  • 3/4 cup fresh corn kernels
    Produce
  • 1 head of frisée, leaves torn
    Produce
  • 3/4 cup milk
    Milk, Eggs, Other Dairy
  • 7 tablespoons extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • Salt and freshly ground pepper
    Spices and Seasonings
  • 12 jumbo sea scallops (about 1 1/2 pounds)
    Seafood
  • 1 small shallot, minced
    Produce
  • 2 tablespoons sherry vinegar
    Oil, Vinegar, Salad Dressing
  • 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
    Milk, Eggs, Other Dairy
  • 1 tablespoon whole-grain mustard
    Condiments

Steps

  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes.
  • Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat.
  • Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened.
  • Add the vinegar and stock and simmer for 2 minutes.
  • Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
  • In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
  • Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil.
  • Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer.
  • Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet.
  • Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
  • Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing.
  • Serve right away.

Nutrition

  • Calories: 676.92  cal  (33.85%)
  • Fat: 44.29  g  (68.13%)
  • Saturated Fat: 10.95  g  (68.43%)
  • Carbohydrates: 36.43  g  (12.14%)
  • Sugar: 5.46  g  (6.06%)
  • Cholesterol: 153.92  mg  (51.31%)
  • Sodium: 1238.86  mg  (53.86%)
  • Protein: 33.52  g  (67.04%)
  • Vitamin K: 183.73  µg  (174.98%)
  • Phosphorus: 837.29  mg  (83.73%)
  • Vitamin A: 3596.5  IU  (71.93%)
  • Selenium: 47.12  µg  (67.31%)
  • Vitamin B12: 2.95  µg  (49.13%)
  • Folate: 160.54  µg  (40.14%)
  • Vitamin E: 5.33  mg  (35.56%)
  • Vitamin B1: 0.42  mg  (27.84%)
  • Potassium: 963.2  mg  (27.52%)
  • Manganese: 0.55  mg  (27.33%)
  • Vitamin B2: 0.43  mg  (25.42%)
  • Vitamin B3: 4.86  mg  (24.32%)
  • Magnesium: 87.05  mg  (21.76%)
  • Vitamin B5: 2.04  mg  (20.4%)
  • Zinc: 2.98  mg  (19.84%)
  • Vitamin C: 16.22  mg  (19.66%)
  • Vitamin B6: 0.39  mg  (19.3%)
  • Iron: 3.36  mg  (18.69%)
  • Calcium: 177.53  mg  (17.75%)
  • Copper: 0.32  mg  (15.8%)
  • Fiber: 3.94  g  (15.76%)
  • Vitamin D: 1.2  µg  (8.0%)

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