Make It Snappy: Seared Scallops with Bacon Jam and Roasted Tomato Corn Relish - Chapelboro.com

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As we enter the dog days of summer, I’m doing my best to keep my time over the hot stove short and sweet. And this month’s recipe does just that. A couple of minutes at the stove is all you’ll need to create this show-stopping seafood dish. In fact, this recipe is really less about cooking and more about assembling.

For this month’s Make It Snappy time saver, we’re turning to the shelves of our local specialty food stores and using their jarred goods to build layers of flavor. As a member of the specialty food world (my family and I make Chapel Hill Toffee), I have traveled to tradeshows across the country sampling every jarred and packaged food under the sun. While making your own condiments is a wonderful choice, I am here to tell you that these jarred goods are often better than what you can create at home. These makers have years of experience and access to the finest ingredients to create fantastic products.

In the recipe notes I am including links and information about the specialty foods I used to make this recipe, as these are the flavors that I recommend using. You may, of course, feel free to substitute with homemade or your preferred brands, though the final product may not be exactly the same as the recipe I’ve written here. The sweet and savory flavor combo of the garlic aioli and maple bacon jam is hard to top and I highly recommend recreating this exact recipe at home!

This truly is what Make It Snappy is all about. You’ll spend a couple of minutes putting together the relish, a few minutes searing the scallops and in the end, you’ll have a fantastic meal on the table in a snap!

SEARED SCALLOPS WITH BACON JAM AND ROASTED TOMATO CORN RELISH

By: Christy Bray Graves

SERVES: 4

INGREDIENTS

FOR THE RELISH

• 2 medium ears of fresh corn, kernels removed from the cob
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• ¼ cup of jarred roasted tomatoes, undrained, roughly chopped*
• 2 TBSP red wine vinegar

FOR THE SCALLOPS

• 1 – 1.5 lbs fresh sea scallops
• 1 TBSP butter
• 1 TBSP olive oil

TO SERVE

• Jarred maple bacon jam**
• Jarred roasted garlic aioli with dried oregano***
• Jarred pickled okra****

INSTRUCTIONS

FOR THE RELISH

1. Combine the corn kernels, diced red and green peppers, roasted tomatoes in their oil and red wine vinegar in a mixing bowl, tossing to evenly coat.
2. Set the relish aside to rest for at least 10 minutes allowing the flavors to marry while you sear the scallops.

TO SEAR THE SCALLOPS

1. Melt the butter and olive oil together in a large skillet over high heat until it becomes very hot and just begins to smoke.
2. Add the scallops to the pan and cut the heat back slightly to medium-high. Leave an inch or so between each scallop, working in batches if need be.
3. Sear the scallops for two minutes on each side. They should be golden on the tops and bottoms and just turning white in the middle.

TO SERVE

1. Create a bed of flavor by layering a base of bacon jam and roasted garlic aioli on the serving plate.
2. Place the hot scallops on the bed of bacon jam and aioli and top the scallops with the tomato and corn relish. Garnish with pickled okra.
3. Serve alongside a simple risotto or roasted potatoes and fresh green beans.

NOTES

*Here I used Divina Roasted Tomatoes from The Fresh Market.

**I like Boar’s Reserve Uncured Bacon Jam with Maple Syrup and Bourbon from Bull City Olive Oil

***I use Stonewall Kitchen Roasted Garlic Aioli from The Fresh Market. I used about ¼ cup of aioli and stirred in 1-2 tsp of dried oregano to taste.

****I like the Pickled Okra from Lowcountry Produce.

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As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!

My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook  and on Instagram by tagging @christybgraves and @wchlchapelboro.

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