Scallops with Creamy Bacon Corn Sauce and Fruity-Fennel Salad | Publix Super Markets
Scallops With Creamy Bacon Corn Sauce and Fruity-Fennel Salad
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Ingredients
- 3 ears fresh corn, husks and silks removed
- 3/4 lb Patagonian scallops, thawed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 4 slices bacon, coarsely chopped
- 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
- 1 tablespoon blackening seasoning
- 1/2 cup half-and-half
- 1 tablespoon chives, coarsely chopped (optional)
- 3 large oranges, for zest/juice
- 1 fennel bulb, thinly sliced
- 3 tablespoons berry vinaigrette
- 4 cups spring mix salad blend
- 3 tablespoons slivered almonds
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