I love this recipe because it is so homey and tastes of all things summer. The sweet from the corn and scallops balance with the peppers and the bacon. This really is one of my favorites.
I made this a few weeks back and for those of you gasping, omg she did not make this over the weekend did she?? I am still really sore, and just taking a shower takes all the energy I have. Oh and for those of you who don’t know about my gallbladder, well its now gone. I had surgery Thursday, the pain meds are working really good. The only food tempting me right now is Tomato Soup.
So with me being sick and not able to participate in this months Daring Cooks Challenge I decided to post this recipe as the debut recipe for my new blog site and setup! It’s not a new blog per say, but the domain is new, it is all mine. Aaron got it for me ages ago and we never used it for much. So finally this weekend while I was napping, and he was running around at my beck-and-call, he took the time to transfer over all my recipes, and made my new site all pretty and stuff. Thank you Aaron, I’m so glad you encourage me to cook and share.
On with the recipe, please note I cooked this stuff in a weird order etc due to the size of my kitchen. So read the recipe through and decide if you want to cook the bacon first, or roast corn etc. The order does not really matter just whatever works for you.
Ingredients:
- 3-4 cups of fresh corn
- ½ yellow onion
- 1 shallot, minced
- 2 cloves of garlic, chopped
- 1 Tbsp butter
- 1 cup cream
- 1 ½ cups whole milk
- ½ poblano chili, ribs and seeds removed
- ½ jalapeno chili, ribs and seeds removed
- ½ thick cut bacon
- 1/8-1/4 tsp cayenne pepper
- Kosher salt
- freshly grated black pepper
- 4 large sized scallops per persons, the recipe makes up to 4 servings. So if you are feeding 4 people cook 16 scallops, only cook the amount of scallops you plan to eat. The soup can be reheated the next day and you would want to cook fresh scallops, and not reheat left over scallops.
Method
Heat a large sauce pan over medium heat. Cook the bacon, if you want to chop it up that is fine, I leave it whole so it cooks more evenly and then tear it up at then end over the top of my soup. After the bacon is nice and crispy place it on a paper towel to drain. Reserve the bacon fat in a heat proof glass container and set aside.
Preheat oven to 400 degrees and roast half the corn, pablano chili, jalapeno chili, and onion for about 15-20 minutes. The corn is usually done first so put that on a separate roasting pan so you can take it out first. You want to see the corn just cooked enough and the peppers to start to turn dark in color so you can easily peel the skin off when they cool. Once they are at that stage remove them from the oven and place the peppers under an inverted bowl to help them steam. This will make it easier to peel.
In a blender pulse the uncooked corn with cream, milk, and cayenne pepper, and set aside.
Heat a large stock pot over medium heat and add the butter, shallots and garlic. Cook till they are tender and soft. Add the blended corn, cream and milk mixture to the stock pot. Cook it over low heat till it reduces by ¼.
While that is cooking, peel and chop up the roasted peppers and onion. Once it has reduced add the peppers, onions and roasted corn to the pot. Stir to combine.
Heat up a sauce pan over high heat and add a tablespoon or two of the bacon fat. Dry the scallops well with a paper towel and season them generously with kosher salt and black pepper. Place them in the hot pan and sear them on each side for less than a minute. Make sure the pan is hot and that they have formed a nice crust before flipping them over.
To serve, taste the soup for season and add salt or pepper. Fill serving bowls with the soup, top with four scallops, one slice of crumbled bacon, and freshly chopped cilantro. Enjoy!
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