Seared Scallops with Creamed Corn and Bacon

Another impressive but easy one-pan dinner that looks harder than it is. Thanks to the Wall Street Journal for inspiration.

4 ears sweet corn, shucked
4 T olive oil
1 yellow onion, minced
1⁄4 c dry white wine, such as sauvignon blanc 1 c heavy cream
2 bay leaves
1⁄8 t red pepper flakes
Kosher salt and black pepper 1 red bell pepper
1 T apple cider vinegar 16-20 sea scallops
Chopped parsley, for garnish Flaky sea salt.

Slice corn off cobs. In a blender, purée half the kernels until smooth. Set aside other half kernels for later. In a small pan over medium heat, warm 2 tablespoons of olive oil. Add the onions and sauté until softened, 3-4 minutes. Add the white wine and cook until reduced by half. Stir in the pureed corn, cream, bay leaves, and red pepper flakes. Simmer over low heat for 5 minutes. Season with 1⁄2 t salt and set aside off heat.

Char the red pepper over a burner flame (or broil on a sheet pan in the oven) until skin is blistered. Place in a bowl and cover with plastic wrap and set aside for 10 minutes. When cool enough to handle, remove skin and seeds from the pepper and slice flesh into strips. Season with salt and vinegar and set aside.

Heat a large skillet over medium high heat. Add bacon and cook until browned and crispy. Use a slotted spoon to remove bacon from pan to a paper towel-lined plate, leaving the bacon fat in the pan. Turn heat to medium high and place scallops in the pan, working in batches if necessary to avoid crowding them. Cook about 3-4 minutes on one side until browned, then remove from the pan without flipping.

Add creamed corn mixture and reserved corn kernels to the hot skillet. Simmer 1-2 minutes and taste, adding salt and pepper as necessary. Add peppers and bacon to the skillet, then add the scallops, browned side up, and nestle in. Cook 1-2 minutes. Garnish with parsley and serve.