If you checked out my updated list of favorite Portland, Maine restaurants yesterday, you likely read about Scales and one of my favorite dishes they serve: Seared Scallops with Sweet Corn, Cream & Bacon!
When my parents visited in July, we enjoyed a fabulous meal there. While all dishes were great, my dad’s scallop order was the absolute winner.
After posting about our meal, a follower shared that the Wall Street Journal had published the recipe, and I knew I had to recreate it at home immediately! Though it’s a process to make, the results are out-of-this-world delicious.
The base of the dish is pureed fresh corn, thinned with heavy cream and cooked with diced onions and fresh corn kernels. Nestled in this are the most gorgeous sea scallops seared in bacon fat. To finish, you add roasted red peppers marinated in sherry vinegar, bacon bits, and a sprinkling of fresh herbs.
You could save time (and some frustrations) by buying roasted red peppers instead of making your own.
It’s a dish I plan on making on the regular, but when I’m feeling lazy, I know I can mosey on over to Scales and let them do the work.
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: roasted peppers
Pricey Ingredients: —
Hard-to-find: —
Recipe on WSJ.com
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