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Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish

This recipe presents pan-seared shrimp and scallops atop a vibrant, smoky bacon-corn-chile relish. Combining sweet corn, crisp bacon, aromatic vegetables, and a medley of chile peppers, the relish offers a complex flavor profile that perfectly complements the succulent seafood. Finished with fresh lime and cilantro, it's a balanced and impressive dish.
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Servings: 8 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 2009.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds total of sea scallops and shrimp
  • 1/4 cup olive oil
  • 5 slices bacon diced
  • 1 sweet bell pepper diced
  • 1/2 red onion diced
  • 4 inches ears sweet corn blanched boiling water for 1 minute and stripped of kernels wh
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chipotle
  • 1/2 teaspoon ground New Mexico chile pepper
  • 2 teaspoons ground Ancho chile pepper
  • 1 teaspoon ground cumin
  • juice of 1 lime plus additional lime for slicing into wedges
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Equipment

  • 1 Large Skillet For searing seafood and preparing relish
  • 1 Chef's Knife
  • 1 Cutting Board
  • 2 Mixing Bowls For prepping ingredients and seasoning seafood
  • 1 Tongs/Spatula For turning seafood and stirring relish

Method
 

  1. Dice bacon, bell pepper, and red onion. Mince garlic. Blanch corn ears for 1 minute in boiling water, then strip kernels. Roughly chop cilantro.
  2. In a large skillet, render the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
  3. Add the diced bell pepper and red onion to the bacon fat in the skillet. Sauté over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the corn kernels, chipotle, New Mexico chile, Ancho chile, and cumin to the skillet. Cook for 3-5 minutes, allowing the spices to toast and flavors to meld.
  5. Return the crispy bacon to the skillet with the relish mixture. Stir in the juice of one lime and the chopped cilantro. Season generously with salt and pepper to taste. Keep warm.
  6. Pat the shrimp and scallops very dry with paper towels. Season both sides of the seafood with salt and pepper.
  7. Heat a separate clean large skillet (or wipe out the first one) over high heat. Add 1/4 cup olive oil and heat until shimmering and almost smoking.
  8. Add scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until deeply golden brown and caramelized. Remove and set aside.
  9. Add more olive oil to the hot pan if needed, then add the seasoned shrimp. Sear for 1-2 minutes per side until pink and cooked through. Remove from pan.
  10. To serve, spoon a generous portion of the warm bacon-corn-chile relish onto serving plates. Artfully arrange the seared scallops and shrimp on top of the relish. Garnish with additional fresh cilantro and lime wedges.

Notes

Achieving a perfect sear on the shrimp and scallops is paramount; ensure your pan is piping hot and avoid overcrowding to prevent steaming. Pat the seafood thoroughly dry before seasoning for optimal caramelization. The bacon-corn-chile relish benefits from rendering the bacon slowly to achieve maximum crispness and flavor. Don't be shy with the lime juice and fresh cilantro, as they provide a crucial bright counterpoint to the smoky, spicy relish and rich seafood. Taste and adjust the chile levels to your preference, but the combination of chipotle, New Mexico, and Ancho chiles offers a complex, earthy heat.