I love my cousin Kelly. Kelly put it perfectly when I asked her what she wanted to do one day when she was visiting me in New York, and she replied, “Well, you know, I don’t care. I don’t have FOMO.”
“FOMO?” I inquired?
“Yeah, ‘Fear Of Missing Out’.”
She is one of those rare people who can genuinely enjoy any situation presented to her, and not think about what else is going on in the world or what else she could be doing. This is why, among many other reasons, that she and I have such a beautiful time hanging out. It is a time of pure presence, joy, and appreciation for all that is around us.
We also grew up in a family with an UBER conservative Grandpa, who hated taxes so much that he decided that the Death Tax was too high, so he might as well spend the inheritance he was giving us on, well, traveling. I am absolutely not complaining about this, and Kelly and I bonded over many a night spent in teensy rooms in either over-air-conditioned cruise ships (Grandparents cannot walk well) or various European countries. Life was, and is, pretty darn good.
And it stays good. While Kelly and I are both not rolling in dough like good ole’ Granddaddy, we prioritize where we spend our hard-earned wages, and had the absolute pleasure of treating ourselves to a meal at New York’s newest, brightest restaurant in SoHo, The Dutch.
While The Dutch has neither Dutch food, nor Dutch decor, it employs the different cuisine of all regions of the world to culminate into this mixing pot of delicious and utterly satisfying gastronomical bliss. Out of all of the things we tried, from the Duck Confit to the Mexican Corn-on-the-Cob with feta cheese draping blazingly over it, to the oysters, steak, and even gluten-free (!!) rice pudding, the best thing we had was one of the appetizers: a dish of scallops and bacon. Oh, hello!!
After delving into just one bite of this culinary masterpiece, I demanded a photo from the waiter, to document the happy moment (shown above) and immediately implemented into my head that I would recreate the dish.
And I now have.
Below please behold the recipe for Bacon Sage Sweet Corn Scallops. Holy wow.
This is gluten, nut, soy, and dairy-free.
1 shallot, chopped
1 fresh corn on the cob, kernels removed from husk**
1/2 cup sage, chopped
12-15 small sea scallops
1/4 tsp. sea salt
pepper to taste
Preparation time: 2 minutes
Cook time: 15-17 minutes
- In a medium skillet, heat bacon* over medium heat, by cooking on one side until browned, about 4-5 minutes, and then flipping onto the other side and cooking for another 3-4 minutes. Remove bacon from the pan, place onto clean paper towels, and set aside. Keep bacon grease in pan, and remove from heat.
- In a small, separate bowl, combine sage, sea scallops, and sea salt. Set aside. Once bacon has cooled enough to touch, rip into 1/2 inch pieces. Set aside.
- Turn heat back on under the bacon-greased pan, and reduce heat to medium low. Add chopped shallot. Cook for about 4-5 minutes, or until fragrant. Add scallop mixture, and cook for 6 minutes, stirring occasionally. Add bacon bits, and cook for another 3 minutes, stirring occasionally. Scallops should be browned on the outside, and cooked through, and the dish should smell like heaven. Remove from heat, serve onto two plates, and find your mouth watering instantaneously.
*If your diet is kosher, or you do not eat pork, add 1 tbs. extra virgin olive oil after removing the bacon from the pan to cook the shallots and the rest of the dish.
**For corn sensitivities, use 1/2 cup canned and drained garbanzo beans, instead.