I love summertime for lots of reasons, one of them being fresh corn on the cob. Just with butter and salt it’s incredible. Sweet and crisp. I also like to eat it raw, picking one kernel off at a time. Weird, eh?

When you can buy 6 ears of fresh corn for $1.00 at the farmer’s market, why not. Especially when you can use it in dishes like this. Plus, I just got the Food Saver Master Chef Kit… which I don’t know how I’ve lived so long without one. It’s fantastic! I got the type that has the accessory so you can zap the air out of a wine bottle. Keeps the wine perfect for at least 3 days. That’s how long a bottle of wine lasts me (sometimes – hic). It also has a Marinate Mode, which will marinate food in minutes instead of hours. Haven’t used it yet, but looking forward to it. Anyway, back to the subject of corn. I will be freezing lots of corn this summer thanks to my Food Saver. Which turns out is also a money saver, too. I like that!!

The recipe I’m sharing with you today has 2 ears of fresh corn in it. It’s a super simple recipe, that tastes better than what you would get at a fine restaurant. How do I know this? Because my husband ordered something similar to this at a fine restaurant, and the taste doesn’t even come close to this! Definitely one of my new favorite ways to have corn and to showcase the beautiful scallops.

Serves 2

INGREDIENTS
10 Scallops
2 pieces of Bacon, cooked and chopped
2 ears of fresh Corn, removed from the cob
2 Tbsp Butter, salted
1 Tbsp Flour
1/4 cup Half & Half
2 Scallions, sliced thin
2 Tbsp fresh Cilantro, chopped
Salt and Pepper, to taste
Spinach Leaves, optional as garnish
Fresh sprig of Cilantro, optional as garnish

METHOD
Rinse the scallops, pat dry and set aside.
Cook your bacon in a medium frying pan, and save the pan and bacon grease to cook the scallops (last step).
Allow bacon to cool before chopping, and set aside.
Remove the corn from the cob (uncooked) and set aside.
In a medium saucepan melt the butter over low heat.
Whisk in the flour and then quickly whisk in the half and half, a little at a time so that no clumps form.
Stir in the bacon, corn, scallions and cilantro.
Taste and season with salt and pepper, as desired.
Allow to simmer for a few minutes, while you cook the scallops.
Heat the frying pan you used for the bacon, to medium high heat.
Place the scallops into the hot frying pan and cook for about 3 minutes per side.

To plate:
If desired, place some spinach leaves in a round, so that they will stick out under the corn mixture.
Divide the corn mixture onto 2 serving plates (placing it in the center of the spinach leaves, if used).
Place 5 scallops atop of the corn on each plate.
Garnish with a sprig of fresh Cilantro.

Enjoy!

For more great seafood recipes, check out Carrie’s Experimental Kitchen Seafood Frenzy Friday #57.

You may want to double this recipe… these are delicious and they go fast!

I had these egg rolls at The Cheesecake Factory and fell in love with the Cilantro Sauce. It’s so creamy and delicious. I just had to find a way to duplicate the recipe!  The sauce is my favorite part (being the Saucy Girl)… but the deliciousness of the avocado inside an egg roll is fantastic. Hope you’ll give my recipe a try. You won’t be disappointed!

This recipe makes 4 egg rolls.

INGREDIENTS
For Dipping Sauce:
1 Tbsp White Vinegar
2 tsp Balsamic Vinegar
1/2 tsp Tamarind Pulp
1/3 cup Honey
pinch of Turmeric
1/2 cup Cashews, chopped
2/3 cup fresh Cilantro
2 cloves of Garlic
2 Scallions
2 Tbsp Sugar
1 tsp black pepper
1 tsp ground cumin
1/4 cup olive oil

For Egg Rolls:
1 large Avocado, diced
2 Tbsp Sun-dried Tomatoes, chopped
1 Tbsp Red Onion, finely chopped
1 tsp fresh Cilantro, chopped
pinch of Salt
4 Egg Roll Wrappers
1 Egg, beaten (or equivalent vegetarian substitute)
vegetable oil for deep frying

METHOD
For Dipping Sauce:
In a microwave safe bowl combine vinegars, tamarind and honey. Stir until completely blended. Microwave for 1 minute.

In a blender add the vinegar mixture with all the other ingredients… except the oil. Puree. Pour mixture into a bowl and stir in the olive oil. Cover and refrigerate until ready to serve.

For Egg Rolls:
In a small bowl combine the avocado, tomatoes, onion, cilantro and salt. Divide evenly among the 4 egg roll wrappers, placing filling on the center. Fold one corner of the egg roll wrapper 1/4 of the way over the filling. Brush the remaining corners and edges with the beaten egg. Roll up the right and left sides and then fold the top corner over all and press gently to seal.

Once you have filled all 4 egg rolls, deep fry them in 375 degree oil for about 4 minutes, or until golden brown. Remove from oil and drain on paper towels.

To serve: Slice the egg rolls diagonally in half and serve with the Cilantro Dipping Sauce on the side.

This sauce is delicious with fish and seafood.  It’s actually wonderful with anything.  I love it with whole wheat pasta.  There’s something about the nuttiness of the pasta and the sauce that works for me.  Enjoy!!

INGREDIENTS
1 teaspoon cumin seeds, toasted
1 teaspoon grated orange zest
1 teaspoon garlic, chopped
1/2 cup cilantro
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

METHOD
Place all the ingredients into a blender and blend for 5 seconds on high.