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Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish

 
One serving costs about $2.94 One serving costs about $2.94

$2.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:40%

Spoonacular Score: 40%

 

Need a gluten free and dairy free main course? Pan Seared Shrimp & Scallops Over Bacon-Corn-Chile Relish could be an awesome recipe to try. This recipe serves 8 and costs $2.31 per serving. One serving contains 226 calories, 15g of protein, and 14g of fat. 1 person has made this recipe and would make it again. A mixture of olive oil, juice of lime, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Seared Scallops with a Corn, Bacon and Avocado Relish, Seared Scallops and Corn Cakes with Bacon Vinaigrette, and Three-Chile-Dusted Shrimp with Quick Corn Relish for similar recipes.

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Scarpetta Pinot Grigio. It has 4.1 out of 5 stars and a bottle costs about 13 dollars.

Scarpetta Pinot Grigio

Light straw color with just a hint of salmon. Aromas of both stone fruits and melon. Showing Pinot Grigio’s ability to be light on its feet but complex. Melon and stone fruits with minerals and medium body.Pinot Grigio as such a great range. Wonderful on its own asan aperitivo, with light grilled fish like sashimi, pesce crudoor ceviche.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps ancho chili powder
ancho chili powder
5 slices
5 slices bacon
bacon
1
1  sweet bell pepper
sweet bell pepper
0.5 tsps
0.5 tsps chipotle chili powder
chipotle chili powder
4 cups
4 cups cilantro
cilantro
4
4  sweet ears corn
sweet ears corn
0.22 cloves
0.22 cloves garlic
garlic
1 tsp
1 tsp ground cumin
ground cumin
1
1  lime (juice)
lime (juice)
0.25 cups
0.25 cups olive oil
olive oil
0.5 tsps
0.5 tsps red chili powder
red chili powder
0.5
0.5  diced red onion
diced red onion
some
some salt and pepper
salt and pepper
1 lb
1 lb sea scallops
sea scallops
1 lb
1 lb shrimp
shrimp
2 tsps ancho chili powder
2 tsps
ancho chili powder
5 slices bacon
5 slices
bacon
1  sweet bell pepper
1
sweet bell pepper
0.5 tsps chipotle chili powder
0.5 tsps
chipotle chili powder
4 cups cilantro
4 cups
cilantro
4  sweet ears corn
4
sweet ears corn
0.22 cloves garlic
0.22 cloves
garlic
1 tsp ground cumin
1 tsp
ground cumin
1  lime (juice)
1
lime (juice)
0.25 cups olive oil
0.25 cups
olive oil
0.5 tsps red chili powder
0.5 tsps
red chili powder
0.5  diced red onion
0.5
diced red onion
some salt and pepper
some
salt and pepper
1 lb sea scallops
1 lb
sea scallops
1 lb shrimp
1 lb
shrimp

Equipment

slotted spoon
slotted spoon
frying pan
frying pan
sieve
sieve
slotted spoon
slotted spoon
frying pan
frying pan
sieve
sieve


Instructions

  1. In a large nonstick skillet, heat the oil over medium heat.
  2. Add the bacon and fry, rendering all of the fat until the bacon is crispy. Remove the bacon with a slotted spoon.
  3. Pour all of the oil out of the pan and wipe the pan clean. Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.
  4. Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil. Set aside as you finish.
  5. When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan. Turn heat to medium high.
  6. Add the onion to the pan.
  7. Cook for 5 minutes and then add the peppers. Cook an additional 2 minutes.
  8. Add the corn and cook for an additional 2 minutes.
  9. Add the garlic and spices and cook, stirring, for another 2 minutes.
  10. Turn off the heat and add the cilantro and lime juice.
  11. Taste for salt and pepper.
  12. Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that. Garnish with some extra cilantro and a lime wedge.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.94
Ingredient
2 teaspoons ancho chili powder
5 slices bacon
1 sweet bell pepper
½ teaspoons chipotle chili powder
¼ cups cilantro
4 sweet ears corn
2 cloves garlic
1 teaspoon ground cumin
1 lime (juice)
¼ cups olive oil
½ teaspoons red chili powder
½ diced red onion
1 pound sea scallops
1 pound shrimp
Price
$0.48
$1.41
$0.60
$0.06
$0.13
$3.32
$0.13
$0.13
$0.25
$0.64
$0.04
$0.18
$7.05
$9.06
$23.50

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
264 Calories
22g Protein
14g Total Fat
13g Carbs
8% Health Score
Limit These
Calories
264
13%

Fat
14g
22%

  Saturated Fat
3g
19%

Carbohydrates
13g
4%

  Sugar
3g
4%

Cholesterol
165mg
55%

Sodium
968mg
42%

Get Enough Of These
Protein
22g
44%

Selenium
37µg
54%

Phosphorus
371mg
37%

Vitamin C
26mg
32%

Vitamin B12
1µg
21%

Manganese
0.37mg
19%

Vitamin A
818IU
16%

Vitamin E
2mg
15%

Zinc
2mg
14%

Magnesium
54mg
14%

Iron
2mg
12%

Vitamin B3
2mg
12%

Potassium
380mg
11%

Copper
0.21mg
11%

Folate
42µg
11%

Vitamin B6
0.21mg
10%

Calcium
97mg
10%

Vitamin B1
0.13mg
9%

Vitamin K
7µg
7%

Vitamin B5
0.68mg
7%

Fiber
1g
7%

Vitamin B2
0.08mg
5%

covered percent of daily need

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