Atlantis Scallops with Bacon

There is a little place in Pine Knoll Shores, North Carolina that bears the modest name of Atlantis Motor Lodge. Any description I could give of the Atlantis would pale in comparison with the color of this strange and charming place. And color, it has. From what I can gather, this three level beach front motel was built in the early sixties, and the room decor has somehow been preserved in its original state. Every room looks out onto the white beach where patrons shade their dogs under huge yellow umbrellas stamped "Atlantis" in red. Oh yes, at the Atlantis, your pets are welcome. The grounds almost drip with flowers, and the grass is psychedelic green. I could swear the honeysuckle vines that wind their way around the pool smell of banana-scented sun tan oil.

This spring marked the first year in many that the Rogers clan did not pack its pug into the car and head to the Atlantis for a long weekend of beaching. So, when Patrick and I decided to take a mid-week beach vacation to celebrate our fourth wedding anniversary, the Atlantis beckoned. We spent our days shuffling from the beach to the pool and back again. Several gin and tonics were imbibed. And, as our room was equipped with a tiny refrigerator and range top, much fresh seafood was eaten. Wednesday night was sauteed shrimp with tomatoes, garlic, and red pepper flakes. Scallops were slated for Thursday, but I couldn't quite decide what to do with them. I was inclined to serve them seared and naked, save for salt and pepper. Or with leeks? Wilted spinach? I felt the stirrings of a small existential crisis. The words, "Any suggestions for how I might cook the scallops?," tumbled out of my mouth. Now, Patrick is a good eater, a praiser of dishes, and an excellent washer of empty plates, but some years ago I gave up the hope of eliciting anything in the way of a suggestion for dinner from him. I do not wish to mislead: most of the time this reticence is a blessing. No demands, no whining, nobody crowding my culinary space. But sometimes, just sometimes, when, let's say, I am on a beach vacation and trying to come up with a meal that will require no more than the two skillets and one dull knife with which each Atlantis "kitchen" is equipped, a suggestion, almost any suggestion, would be welcome. I was so unprepared to receive such a suggestion that I barely heard the words, "What about bacon?," fill the air of room 122.

Yes, of course, bacon...salty, maple-sugary, its bold flavors distant cousins of the briny sweetness of sea scallops. It should, perhaps, be said that Patrick loves bacon, and looking back on this exchange, I have begun to wonder if he was secretly entertaining hopes of leftover breakfast bacon when he made this ingenious suggestion. Of one thing I am certain: these scallops with bacon were very, very, good.

Atlantis Scallops with Bacon
one pound sea scallops, patted dry and sprinkled generously with salt and fresh pepper
1 teaspoon cooking oil
4 strips of bacon, cut into one inch pieces
one bell pepper, diced
one 12-14 oz. bag frozen corn
four scallions, white and green parts, cut into 1/4 inch pieces
salt and fresh ground pepper

1. Cook bacon, stirring every now and then, in a large skillet over medium heat until almost crispy
2. Add pepper and corn; cook, stirring occasionally, 6-8 minutes
3. Add scallions, stir to combine, season with salt and pepper, reduce heat to low.
4. Meanwhile, in another large skillet (non-stick, if one's handy), heat a teaspoon of oil over high heat until smoking.
5. Sear scallops on each side, 4-8 minutes total, depending on the size of your scallops. Overcooked scallops are not very good.
6. Spoon some of the corn mixture onto plates, and top with several seared scallops.
Serves 2 if you're vacationing at the beach and glutting yourself on seafood. Otherwise, serves 4.