Pan-Seared Scallops with Corn, Tomatoes, Bacon and Basil Coriander Oil

This is the perfect one-pan meal that benefits from a great non-stick pan—even better it can be served right from the pan for that super-easy casual dinner party vibe. A classic combination here that’s super summery—tender scallops, bacon, sweet corn and bright tomatoes make for a perfect bite. Go easy on the salt here, as the bacon is already salty.

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Serves 4

INGREDIENTS

½ cup basil leaves, packed, plus more for garnish
⅛ tsp ground coriander
1 tbsp lemon juice
½ cup olive oil
4 oz thick cut bacon, cut into ¼” cubes
1 lb. scallops
2 cups cooked corn kernels (approximately 2 ears)
Half pint cherry heirloom tomatoes, cut in half
Kosher salt and black pepper
Sea salt, for finishing

METHOD

Add basil, ground coriander, lemon juice, olive oil, a pinch of salt and pepper into the bowl of a food processor and run until smooth. Transfer to a small bowl and set aside.

Pat scallops dry with a paper towel, salt and pepper each side.

In a large sauté pan on medium heat, add bacon and render until most of the fat has rendered and bacon is crispy, approximately 1-2 minutes. Using a slotted spoon transfer bacon to a paper-towel lined plate to drain, leaving the some of the bacon fat in the pan.

Turn heat to high and add scallops, making sure none touch and sauté approximately 2 minutes on the first side until golden brown, then flip and sauté for another 1 minute. Remove from pan and set aside.

To the pan, add the corn and cook until warmed through, about 30 seconds, then stir in bacon and tomatoes. Slide the pan off the heat and arrange scallops atop the corn mixture. Drizzle with basil coriander oil, garnish with basil leaves, finish with flaky sea salt, and serve.