Cream Corn & Scallops
by Burtons Grill

Yields: 1 Serving

1 Cup Fresh Corn
1 Tbsp Bacon, chopped
1 Tbsp Red Pepper, chopped
1/2 Tbsp Shallots, diced
1/2 tsp Garlic, minced
2 oz Heavy Cream
Pinch of Salt
Pinch of Black Pepper

8oz Scallops
Pinch of Salt
Pinch of Black Pepper
1/2 oz Butter

8 pieces Asparagus
1/2 Tbsp Oil
Pinch of Salt
Pinch of Black Pepper

1. Render the bacon in a saute pan over medium heat. When the bacon is crispy, remove from the pan and save for later.
2. Add the garlic and shallots to the pan and cook briefly until the garlic turns bright and the shallots are translucent.
3. Toss in the peppers and corn and cook for one minute.
4. Add the heavy cream and turn the heat to medium-low. Let it simmer and reduce until thickened. Season to taste.
5. In another pan, heat 1/2 oz of butter on medium-high until it is just about to smoke. Dry off the scallops, season with salt and pepper to taste, and place one by one in the pan, pressing down on top of them as you go. After 2-3 minutes, check to see that they are starting to brown on the bottoms. When there is a nice dark brown color on them, flip them over, reduce the heat to medium and let the scallops finish cooking.
6. In the mean time, season the asparagus with oil, salt, and pepper, and place on a very hot grill. After about 1-2 minutes, roll them over to cook on the other side.
7. When all of the components of the dish are ready, place the cream corn on the plate with the asparagus beside it. Top the cream corn with the scallops and serve.

Special Notes:

This recipe aired 09/27/12