SEARED SCALLOP PASTA WITH LEEK, BACON, AND CORN CREAM SAUCE
1 ½-pounds sea scallops
½ cup flour
3 tablespoons Dish off the Block Superbly Herby Spice Blend
2 large leeks, chopped
8 garlic cloves, peeled and chopped
1 cup white wine
1 ½ cups heavy cream
1 teaspoon salt
2 teaspoons fresh cracked black pepper
½ cup parmesan cheese
2 cups frozen corn, thawed
1-pound fettuccine, cooked al dente according to package directions
Shaved parmesan and chopped flat leaf parsley for garnish
Cook the bacon in a large deep skillet until crisp. Remove and drain on paper towels. Reserve 2 tablespoons bacon fat in the pan. Chop the bacon into bite size pieces and set aside.
Place the scallops on paper towels and pat dry.
Combine the flour and Superbly Herby spices in a large ziplock bag and shake to combine. Place the scallops in the bag and shake until well coated. Reserve the remaining flour/spice mixture.
Heat the remaining bacon fat in the skillet over medium high heat and add scallops to the very hot pan to sear. Cook about 1-2 minutes per side until golden brown and caramelized. Do not crowd in the pan and do not overcook. They should be translucent in the center. Remove and set aside.
Reduce the heat to medium and add the leeks and garlic and cook for 2 minutes until leeks are soft and fragrant. Add the white wine to the pan and continue to cook and deglaze by scraping up any brown bits from the pan, 2-3 minutes. Add 1 tablespoon of the reserved flour/spice mix and whisk into the sauce.
Add the heavy cream, salt, and pepper to the pan and bring to a boil. Gradually add the parmesan cheese and continue to cook for 1 minute. Add the chopped bacon, corn, and scallops to the sauce and stir to combine. Toss in the pasta to coat.
Serve garnished with shaved parmesan and chopped parsley.