Bacon Wrapped Scallops & White Corn Hominy

The first time I had hominy I was in 3rd grade. It was a part of our history lesson. I don’t remember the details, sorry Mrs. Starr, but we were discussing how foods were first introduced into our culture. Mrs. Starr loved to bring the classroom alive and she brought in several dishes that had been gifts from the Native American culture.

Funny, but hominy is the only dish I remember from that day. That was largely due to the fact that I had never heard of hominy before then. I remember looking at it and not being impressed. But, the rule was we had to try a little of all the dishes before we completely ruled them out. I remember how surprised I was at how much I actually liked it.

Tonight’s menu is a nod to Mrs. Starr, and all the wonderful teachers that helped shape our lives, with a bacon wrapped scallop and white corn hominy dish served with a red pepper vinaigrette and cilantro oil.

Place a 12-ounce package of white corn hominy in a non-reactive container and cover with water; soak overnight, drain and replace with lightly salted water to cover approximately two inches over corn. Boil for 2 hours keeping the water level 2 inches above throughout the cooking process; drain.

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Wipe out the pan you cooked the harmony in with paper towels. Heat 2 tablespoons canola oil in the pan over medium-high heat. Add 1 cup chopped onion, 1/2 cup chopped green pepper, and 2 minced garlic cloves sauté until tender, about 2 minutes.

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In a small bowl, mix 2 teaspoons dried oregano, 3 teaspoons chile pepper, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/3 cup chopped fresh cilantro.

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Reserve 2 teaspoons and stir the rest into the pan with the onions.

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Return hominy to pan. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Meanwhile, remove the small crescent-shaped muscle from the side of each scallop. Dry the scallops thoroughly on paper towels, then place in a bowl large enough to hold them.

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Melt 1/3 cup butter in a small saucepan and add 1 clove minced garlic; cook for 1 minute. Let cool slightly, then pour over the scallops, coating all sides of them. Season the scallops with the reserved spices. Wrap a piece of bacon around each scallop securing with a toothpick.

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Arrange the scallops in a skillet in a single file. Do not overcrowd; working in batches as needed. Sear for 10 to 15 minutes, or until the scallop are opaque and the bacon has begun to crisp.

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Transfer to serving plates. Add a scoop of white corn hominy and serve with a red pepper vinaigrette and/or cilantro oil.

Red Pepper Vinaigrette: In a food processor pulse 2 tablespoons Sherry vinegar and salt and pepper to taste. In the feed tube add 1/4 cup extra-virgin olive oil in a stream, pulse until emulsified. Add ¼ cup chopped yellow bell pepper and ¼ cup red bell pepper. Pulse until smooth.

Cilantro Oil: Clean out the food processor. Add 1 cup coarsely chopped fresh cilantro leaves and tender stems, 1/3 cup extra-virgin olive oil, 1 chopped green onion, 2 tablespoons chopped jalapeno pepper, and 1 clove chopped garlic. Pulse until smooth.

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How gorgeous is that? – Ella

Scallops with White Corn Hominy

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 12 jumbo scallops
• 6 bacon slices, cut in half crosswise
• 2 cups dried white corn pozole
• 2 tablespoons canola oil
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 3 teaspoons ancho chile pepper
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup fresh cilantro chopped
• 1/2 cup butter

Directions

  1. Place the dried pozole in a non-reactive container and cover with water; soak overnight, drain and replace with lightly salted water to cover approximately two inches over corn. Boil for 2 hours keeping the water level 2 inches above throughout the cooking process; drain.
  2. Wipe out the pan with a paper towel. Heat oil in pan over medium-high heat add onion, green pepper, and 2 minced garlic cloves sauté until tender, about 2 minutes.
  3. In a small bowl mix the oregano, chile pepper, salt, pepper, and cilantro. Reserve 2 teaspoons and stir the rest into the pan.
  4. Return hominy to pan. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.
  5. Meanwhile, remove the small crescent-shaped muscle from the side of each scallop. Dry the scallops thoroughly on paper towels, then place in a bowl large enough to hold them.
  6. Melt the butter in a small saucepan and add the remaining garlic; cook for 1 minute. Let cool slightly, then pour over the scallops, coating all sides of them.
  7. Season the scallops with the reserved spices.
  8. Wrap a piece of bacon around each scallop securing with a toothpick.
  9. Arrange the scallops in a skillet, or grilling pan in a single file. Do not overcrowd them. Grill for 10 to 15 minutes, or until the scallops are opaque and the bacon has begun to crisp.
  10. Transfer scallops to serving plates. Scoop white corn hominy onto plate and serve with red pepper vinaigrette and cilantro oil on the side.

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