Ingredients:
- 2 large fresh scallops;
- 4 pieces smoke duck bacons;
- 2 tooth picks;
- 1/2 cup fresh corn;
- 1 teaspoon safflower oil;
- 1 tablespoon balsamic vinegar.
Recipe:
Serving for 2
- Clean the scallops and pat dry;
- Wrap scallops with smoke duck bacons;
- Hold them with tooth picks and cut off the top, make sure to leave enough that they can be pulled out when finish;
- Add scafflower oil in a sauté pan on medium high heat;
- Brown both sides;
- Place the whole pan in the broiler for 2 minutes, keep an eye on them to avoid burning;
- Place the pan on the stove top;
- Take the scallops out and set aside;
- Add fresh corn over medium high heat for a minute;
- Plate with corn on the bottom;
- Take out tooth picks and place scallops on top;
- Pour balsamic vinegar on top and serve hot.