Easy Pan-Seared Scallops with Crispy Bacon
A weeknight-friendly take on Jessica and Jesse's MasterChef duo dish - same surf-and-turf flavour notes (sweet corn, salty pork, sharp pickle, sour apple, bitter brassica) rebuilt around ingredients you can buy and cook in a single afternoon. Bacon stands in for braised pork belly, a quick cider reduction replaces the apple gastric, and the corn puree stays deliberately rustic.
- Time: 45 min
Source: Relaxed Recipes
Ingredients
- START THE APPLE CIDER DRIZZLE
- Combine the apple cider, vinegar, brown sugar and pinch of salt in a small sauce
- Let it bubble away on its own for 12-15 minutes, until reduced by about three-qu
- CHAR THE BRUSSELS SPROUTS
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the halve
- Cook undisturbed for 4-5 minutes until the cut sides are deep golden-brown. Flip
- CRISP THE BACON
- Wipe out the same skillet and add the bacon pieces over medium heat. Cook 6-8 mi
- MAKE THE RUSTIC CREAMED CORN
- In a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add t
- Add the corn and cook 4 minutes, stirring. Pour in the cream, bring to a gentle
- Transfer about two-thirds of the corn mixture to a blender . Blend until mostly
- SEAR THE SCALLOPS
- Pat the scallops bone-dry with paper towels - both sides, really dry. Season wit
- Return the bacon-fat skillet to high heat and add the 2 tablespoons of neutral o
- Sear undisturbed for exactly 2 minutes until a deep golden crust forms. Flip, ad
- Transfer to a plate, squeeze over the lemon juice, and let them rest for 1 minut
- PLATE
- Spoon a generous bed of creamed corn onto each of 4 warm plates
- Arrange 3 scallops per plate on top, tuck the charred sprouts and crispy bacon a
- Drizzle the apple cider reduction around the plate in loose ribbons. Finish with