Sponsor Recipe HexClad ’ s seared garlic scallops with brown butter corn , bacon & avocado
SERVES 4
• 4 slices thick-cut bacon , chopped
• 4 sweetcorn cobs , kernels removed
• 4 tbsp butter
• 1 large handful of basil , chopped , plus more leaves for serving
• 1 lemon , juiced
• 3 tbsp extra-virgin olive oil
• 455g large scallops
• 3 cloves garlic , chopped
• 1 tbsp fresh thyme leaves , chopped , plus sprigs for serving
• 1 pinch crushed red pepper flakes
• 60ml dry white wine
• 2 avocados , sliced
1 Heat a 12 ’’ HexClad Pan over medium heat . Add the bacon and cook , stirring occasionally , until as crispy as you like it . Use a slotted spoon to transfer the bacon to a paper-towel lined plate ; set aside . Discard all but 1 to 2 tablespoons bacon grease , then return the pan to medium heat . 2 Tip the corn into the pan and cook , stirring occasionally , for 4 to 6 minutes , or until golden . Add 1 tablespoon of the butter and cook 4 to 6 mins or until the butter is brown . Remove the pan from the heat and stir in the basil , lemon juice , and a pinch each salt and pepper . Transfer to a platter ; cover to keep warm . 3 Carefully wipe the pan clean with kitchen paper using tongs . Return the pan to medium-high heat . Add the olive oil and heat until shimmering . Add the scallops and cook , turning once , for 3 to 4 minutes total , or until golden brown on both sides . Add the remaining 3 tablespoons butter , garlic , thyme , and red pepper flakes . Cook for 3 to 4 mins , then slowly pour in the wine . Cook for 6 mins , using a large spoon to scoop the sauce on top of the scallops as they cook . Remove from heat . 4 Top the corn with the scallops and any sauce left in the pan . Arrange the avocado around the corn , then sprinkle the bacon overtop and garnish with basil leaves and thyme sprigs .
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