Sauteed Corn With Bacon And Scallions Food

SAUTEED CORN, BACON, AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
• Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
• Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

SAUTEED CORN WITH BACON AND SCALLIONS

Steps:

• In a non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the corn and the scallions, stirring, for 1 minute. Stir in the bacon and the red pepper flakes and sauté the mixture for 15 seconds.

SAUTéED CORN WITH BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 6 minutes.
• Add corn; season with salt, pepper, and red-pepper flakes. Cook, stirring frequently, until corn is just tender, 5 to 8 minutes. Stir in scallions, and serve.

CORN, TOMATO AND SCALLION SALAD

Steps:

• Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
• Add garlic and saute until garlic becomes aromatic, less than 1 minute.
• Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
• Remove from heat, stir in scallions.
• Cool, season with salt and pepper, serve at room temperature.

SEA SCALLOPS SAUTEED WITH SCALLIONS

Steps:

• On a plate, combine flour, salt, and pepper.
• Dredge scallops in the flour mixture.
• In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
• Remove scallops with slotted spoon and place on a warmed serving dish.
• Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
• Remove with a slotted spoon and sprinkle over the scallops; keep warm.
• Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
• Pour the sauce over the scallops and sprinkle with the herbs.
• Serve immediately with fresh lemon wedges.

SAUTEED CORN, BACON, AND SCALLIONS RECIPE

Steps:

• 1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. 2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.