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5 slices bacon
1 1/2 pounds sea scallops (about 16)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2-inch pieces (peeled, if desired)
1/2 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 cup corn kernels, frozen or fresh (from 2 ears)
1/4 cup finely chopped fresh flat-leaf parsley leaves
|Fry the bacon in a large skillet or stockpot over medium heat until crisp. Transfer to a paper towel-lined plate;
set aside. You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil).
Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper. Increase heat to medium-high.
Add some of the scallops to the pan, being careful not to crowd them. Cook until golden brown, about 2 minutes per side.
Transfer to a plate. Repeat with the remaining scallops. Reduce heat to medium. Add the onion to the pan and cook until
softened, about 5 minutes. Add the potatoes, wine, broth, and cream. Bring to a simmer. Cover partially and simmer gently
until the potatoes are tender, about 20 minutes. Add the scallops and corn and cook for 4 minutes. To serve, ladle into
bowls and sprinkle with the parsley and crumbled bacon.
NUTRITION PER SERVING
CALORIES 417 (36% from fat); FAT 17g (sat 8g); PROTEIN 35g; CHOLESTEROL 107mg; SODIUM 821mg; FIBER 3g; CARBOHYDRATE 26g