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Can't claim the fame to this recipe - a remake of Southern Living's Creamy Rice with Scallops March 2018 edition. But I can guarantee the applause you will get from your family or dinner guests. I subbed shrimp cause that's what I had on hand and made a few minor changes. Both work equally well and you could even do chicken. Get creative and enjoy!
Ingredients
2 cups Basmati rice
4 cups chicken broth
1 cup water
1 fresh thyme sprig
2 tablespoons butter
1 3/4 teaspoons sea salt
1/2 teaspoon black pepper
1 cup half and half
4 thick cut slices bacon
2 cups fresh corn, cut off the cob- about 3 ears (can sub frozen, thawed)
2 pounds sea scallops
2 tablespoons fresh chopped chive
Preparation
Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in thyme sprig, butter, 1 1⁄2 teaspoons of the salt, and 1⁄4 teaspoon of the pepper. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Remove from heat, and take out thyme. Stir in half-and-half. Cover to keep warm.
While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon, and set aside.
Place skillet with drippings over high, and add corn. Cook, stirring often, until corn begins to char, about 4 minutes. Using a slotted spoon, remove corn from skillet, and stir into cooked rice.
Place skillet with remaining drippings over medium-high. Sprinkle scallops with remaining 1⁄4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. Stir bacon into warm rice. Serve scallops over creamy rice mixture sprinkled with chopped chives.