Savory Sea Scallops With Crispy Bacon and Creamy Corn Polenta

Sea scallops topped with crispy bacon and served on a bed of creamy fresh corn polenta is a delicious dinner. The salty smoked bacon contrasts with the succulent sea scallops for a delightful contrast of textures and flavors. The recipe was inspired by the popular appetizer, bacon wrapped scallops.

While living in New England, I became fond of bacon wrapped scallops. This classic appetizer was often served at parties and at restaurants. After enjoying the bacon wrapped scallops as an appetizer, I felt inspired to create an entree with a similar taste. It was an evening meal of Sea Scallops With Bacon Lardons On Creamy Corn Polenta. Click link for original recipe.

The creamy corn polenta, succulent scallops, and the bacon lardons were perfect. They mixed salty, sweet, soft and crispy textures and each bite was a true taste treat in your mouth.

I originally published this recipe in September of 2014. Over the years, I’ve had readers write to let me know how much they enjoy the recipe. They also said that they had served the scallops and corn polenta to guests for dinner.

I decided to update the post and recipe to make it more user-friendly. If you have never tried the recipe, you will enjoy this dish anytime of the year. In summer, the polenta can be made with fresh corn. In the winter, it can be made with frozen corn kernels. And of course, who can resist crisp bacon anytime of the year.

You will note that I added a couple of ingredients to the original recipe. I feel that they add extra flavor to the polenta. Both versions are excellent, and I will let you decide for yourself.

Sea Scallops With Bacon On Creamy Corn Polenta

Recipe serves two, adjust according

Ingredients

• 2 slices of bacon, cut into 1/4 inch pieces

• 1/2 c. cream or half & half
• 1 1/2 c. fresh (2 ears) corn kernels or defrosted frozen corn kernels
• 1 Tbsp. butter

• 1 c. of water
• 1 c. chicken or vegetable broth
• 1/2 c. polenta
• 1/2 tsp. salt
• 2 Tbsp. butter
• 1/8 tsp. garlic powder (optional)
• 1/8 tsp. onion powder (optional)
• 2 Tbsp. grated Parmesan or Pecorino Romano cheese (optional)
• salt and pepper to taste

• 3 to 5 sea scallops a person, depending on size
• 1 Tbsp. oil, if needed
• fresh chives, a sprig of thyme or chopped parsley as a garnish

Cooking Instructions

1. Fry the bacon until crisp, place on paper towels and set aside.
2. Bring the cream or half and half to a simmer and add 1 cup of corn. Simmer for 3 minutes. Remove from the heat and blend until smooth.
3. Cook the remaining corn with 1 Tbsp. butter for 3 minutes then set aside.
4. In a large saucepan, bring the water, broth and 1/4 tsp. salt to a boil. Slowly whisk in the polenta in a fine stream to prevent clumping. Reduce heat to simmer and cover with a lid slightly askew to prevent splattering.
5. Stir often as it thickens, adding extra liquid if necessary. Cook until the polenta is creamy, about 25 to 30 minutes, depending on the type of polenta used.
6. Add the pureed corn and cook for a few more minutes. Then, stir in the sautéed corn kernels, reserving a few for garnish. Stir in butter. Add the garlic powder, onion powder and cheese, if using. Taste and season with salt and pepper. Stir well and keep warm. 
7. Dry the sea scallops well and season both sides with salt and pepper.
8. Add the oil to the bacon drippings. When the oil is shimmering, add the scallops in one layer.
9. Cook undisturbed for one and a half to two minutes or until golden. Turn and cook for approximately another minute or two until golden brown. They should be be a little translucent in the center and almost firm to the touch. 
10. To serve, stir the polenta well (adding a little half & half or liquid if necessary). Spoon polenta in the center of plates or bowels. Top with sea scallops, sprinkle with bacon and the reserved corn kernels. Garnish with chives, a sprig of thyme or chopped parsley if desired.

The polenta will thicken as it cools so prepare it as close to serving time as possible. Add more liquid to loosen, if necessary.

NOTES FROM THE KITCHEN

• The basic ratio for cooking polenta is 1 part polenta to 4 parts of liquid.
• Do not use reduced fat milk in the polenta as it can curdle.
• Garlic powder, onion powder and grated cheese add extra flavor but are optional.
• The cooking time can be a little different depending on the type of polenta you use.
• Dry scallops are all wild and natural. They are not treated with any chemicals whatsoever and will brown nicely.
• Do not over cook the scallops or they will be tough.
• Be sure to not overcrowd the scallops in the pan. They will steam and not brown properly. Cook in two batches, if necessary.

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The sweet and creamy corn polenta goes so well with the succulent scallops. The crispy bacon adds another layer of flavor. These components combine salty, sweet, soft, and crispy textures. I believe this dish of scallops, bacon and polenta would also make a wonderful appetizer. Just serve one scallop and a piece of bacon on a dollop of polenta. This is an easy recipe to adapt to your own tastes or with what you have available.

I would love to hear from you if you have made the recipe before. Do you like scallops, or would you make this recipe with shrimp? Do you like cheese in your polenta? Are you one of the people who don’t mix cheese with seafood?