I love summer for many reasons, one of which is corn on the cob. Only with butter and salt, it is amazing. I like to eat raw corn. It is so sweet and crisp.

The recipe I share with you today has two ears of fresh corn off the cob in him. This is an extremely simple formula that can be easily folded. Definitely one of my new favorite ways to get the grain and highlight the beautiful shells St. Jacques.

Have a good time!

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More creamed corn scallops with bacon, spring onions and coriander

For 2 people

10 large scallops

2 pieces of bacon cooked and chopped

Removed 2 ears of fresh corn from cob

2 tablespoons butter

1 tablespoon flour

1/4 cup half and half

2 spring onions, thinly sliced

Chopped fresh cilantro 2 tablespoons

Salt and pepper to taste

Spinach Leaves optional garnish,

Optional garnish sprigs of fresh coriander,

Rinse Jacques scallops, dry and reserve.

Cook the bacon in a frying medium, and keep the skillet and bacon grease on scallops (final phase) to cook.

Let cool before cutting the bacon and reserve.

Remove the corn from the cob (uncooked) and reserve.

In a melt butter in a medium saucepan over low heat.

Whisk flour and fry quickly in half and half, a little at a time to avoid lumps.

Add the bacon, corn, spring onions and coriander.

Taste and season with salt and pepper, if desired.

Let simmer for a few minutes while you cook the scallops Jacques.

Heat the pan you used for the bacon over medium heat.

Place Jacques scallops in hot pan and cook for about 3 minutes on each side.

At the plate, if desired, place a few leaves of spinach in a round, so that they adhere to the corn mixture.

Spread the corn mixture into two bowls (by the middle of the spinach, if applicable it).

5th place scallops over corn on each plate.

Garnish each plate with a sprig of fresh coriander.

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