Hearty Scallop and Corn Stew

Hearty Scallop and Corn Stew
Servings: 4 Prep 15 mins Cook 18 mins


  • 6 slices bacon, cut into 1/4-inch pieces
  • 1 tablespoon olive oil
  • 1 1/2 pounds sea scallops
  • 2 teaspoons Old Bay Seasoning
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups reduced-sodium vegetable broth
  • 1 1 pound bag frozen corn, thawed
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 pound angel hair pasta, broken into 2-inch pieces
  • 2 large tomatoes, seeds removed, chopped

Make It

1. Cook bacon in a medium saucepan over medium-high heat until crisp, about 4 minutes. Remove to a plate with a slotted spoon. Add olive oil to drippings in saucepan. Season scallops with 1 tsp of the Old Bay and add to saucepan. Sauté 2 minutes per side. Remove to a plate. Halve scallops, if desired.

2. Add onion and garlic; cook for 5 minutes, stirring frequently. Add broth, 1 1/2 cups water, remaining 1 tsp Old Bay, half the corn, the thyme, pepper and salt. Simmer for 3 minutes.

3. Puree remaining corn and 1/4 cup water in a blender and add to saucepan. Stir in scallops, angel hair and tomatoes. Simmer for 2 minutes or until pasta is tender (it will continue to absorb broth as it sits).

4. Before serving, garnish each portion with some of the cooked bacon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 459, Fat, total (g): 10, chol. (mg): 67, sat. fat (g): 2, carb. (g): 33, fiber (g): 5, pro. (g): 39, sodium (mg): 965, Percent Daily Values are based on a 2,000 calorie diet.