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Recipe Detail Page
Southern Creamed Corn with Bacon-Wrapped Scallops
Spring 2021
When fresh isn’t yet in season, frozen corn is a great choice for a couple of reasons: the fresh corn flavour has been locked in to enjoy year-round, and all that pesky husking or shucking has been taken care of. This dish offers restaurant-level dining without too much effort. Also, almost everything is better wrapped in bacon. Not that tender, sweet scallops need the boost! For creamed corn that’s even more rich and creamy, stir in a handful of shredded aged cheddar until melted and smooth.
Serves 6
18 jumbo sea scallops
Salt and freshly ground black pepper to taste
6 thick-cut slices of bacon, cut crosswise into thirds
1/4 cup (60 mL) butter, divided
1 bunch green onions, thinly sliced, white and green parts separated
1 jalapeño, seeded and minced
1 pkg (750 g) frozen corn kernels, thawed, about 6 cups (1.5 L)
2 tbsp (30 mL) all-purpose flour
1 1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) smoked (or sweet) paprika
1 cup (250 mL) half & half cream
1 1/2 cups (375 mL) baby arugula, optional
1. Preheat oven to 425°F (218°C).
2. Pat scallops dry with a paper towel. Season with salt and pepper. Wrap 1 piece of bacon around each scallop; secure with a toothpick. Place on a parchment paper-lined rimmed baking sheet. Melt 2 tbsp (30 mL) of the butter and drizzle evenly over bacon-wrapped scallops. Bake, turning once until bacon is crisp and scallops are cooked through 22 to 24 minutes.
3. Meanwhile, melt the remaining butter in a large saucepan over medium heat; add sliced white parts of green onions and the jalapeño. Cook, stirring occasionally, until softened, 2 to 3 minutes. Add corn; cook, stirring occasionally, for 5 minutes. Add flour, sugar and paprika; cook, stirring, for 1 minute. Pour in cream; simmer, stirring often, until thickened, 3 to 4 minutes.
4. Purée one-third of the corn mixture in a food processor (or blender), then return to saucepan. Stir in all but 3 tbsp (45 mL) of sliced green parts of the green onions. Season to taste with salt and pepper. Heat through, 2 to 3 minutes.
5. Spoon some of the creamed corn into 6 shallow bowls. Remove picks from bacon-wrapped scallops; top each bowl with 3 scallops. Sprinkle with remaining green onions. Scatter arugula on top, if using.
Serves 6
