Seared Scallops with Corn, Spinach & Bacon - Andrew Zimmern
Seared Scallops with Corn, Spinach & Bacon By Hugh Acheson We don’t put bacon in everything in the South, contrary to what some people think. But we do use it i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Ingredients
- 1/2 pound bacon, diced
- 2 shallots, sliced into rings
- 4 ears corn, kernels removed from the cob
- Sea salt
- 2 tablespoons unsalted butter
- 1 pound spinach
- 1 tablespoon freshly squeezed lemon juice
- 12 large (U10 size) dry-packed scallops (make sure they are preservative-free)
- 2 tablespoons canola oil
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