Seared Scallops with Peas, Asparagus, and Frozen Corn Polenta

Seared Scallops with Peas, Asparagus, and Fresh Corn Polenta

• 1 cup frozen peas

• 1 cup asparagus, cut on the bias into bite sized pieces

• 2 cups frozen corn

• 2 Tbs. butter

• 4 pieces of bacon, diced

• 1 lb scallops, dried very well

• 1 shallot minced

Bring a large pot of boiling salted water to a boil. Blanch the peas for 2 minutes then remove but keep the water boiling. Repeat with the asparagus spears for 3 to 5 minutes and then plunge into an ice bath to stop cooking. Cook the corn in the same pot for another 3 to 5 minutes saving some of the cooking liquid before straining.

Place the corn in a food processor with melted butter. Pulse until creamy adding some of the cooking liquid if necessary to thin it out. Taste for salt and pepper.

In a cast iron pan render the bacon for about 2 to 4 minutes over medium until the bacon is crispy.

In the same pan with the bacon fat sear the scallops for about 1 1/2 minutes, then flip and continue cooking for an additional minute.

Remove from the pan but keep warm.

In the same pan saute the shallot for about 30 seconds or until soft. Add the peas, asparagus, and bacon and cook until warm.

Serve the scallops immediately over a large bowl of the polenta topped with the peas, asparagus, and bacon.

Makes about 2 servings