Noix de Saint-Jacques au maïs sauté et au chimichurri

Ingrédients

• 1 large shallot, chopped
• 1 red fresno chile pepper, chopped
• 3 cloves garlic, roughly chopped
• 2 cups packed parsley leaves
• 1 cup packed basil leaves
• 2 scallions, thinly sliced
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 6 oz raw bacon, diced
• 4 ears corn, kernel sliced off the cob
• kosher salt
• freshly cracked black pepper
• 1 1/2 lbs sea scallops
• olive oil

Préparation

1. 1

   Combine the shallot, chile pepper, garlic, parsley, and basil in the food processor.

2. 2

   Pulse until finely chopped.

3. 3

   Transfer the mixture to a large bowl and stir in the scallions, olive oil, red wine vinegar, and salt. Set aside until ready to serve.

4. 4

   Gently tear the small side muscle off of each scallop. Let the scallops sit out at room temperature for 15 minutes.

5. 5

   Add the diced bacon to a large skillet over medium heat. Allow the bacon to cook for about 3 minutes.

6. 6

   Lower the heat to medium-low and continue to render the bacon for about 15-16 minutes longer, or until crisp, stirring often.

7. 7

   Transfer the bacon to a plate, leaving the bacon fat in the skillet. Raise the heat to medium-high and add the corn. Season well with a generous pinch of salt and lots of freshly cracked black pepper. Sauté until golden and tender, just a few minutes.

8. 8

   Meanwhile, heat a large stainless-steel pan over medium heat. Add enough oil to just coat the bottom. Season the scallops with a good pinch of salt. Place the scallops into the hot oil. Cook until golden and crisp on one side, about 2 minutes.

9. 9

   Flip the scallops and finish cooking for just another minute on the other side.

10. 10

    Transfer the corn to a large plate. Place the scallops on top and garnish with the bacon. Spoon the chimichurri over the entire dish.