- 2 teaspoons Ancho chili powder
- 5 slices bacon
- 1 sweet bell pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 cup chopped cilantro
- 4 ears sweet corn
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon red chili powder
- 1/2 red onion, diced
- salt and pepper to taste
- 1 pound sea scallops
- 1 pound shrimp
- In a large nonstick skillet, heat the oil over medium heat.
- Add the bacon and fry, rendering all of the fat until the bacon is crispy. Remove the bacon with a slotted spoon.
- Pour all of the oil out of the pan and wipe the pan clean. Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.
- Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil. Set aside as you finish.
- When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan. Turn heat to medium high.
- Add the onion to the pan.
- Cook for 5 minutes and then add the peppers. Cook an additional 2 minutes.
- Add the corn and cook for an additional 2 minutes.
- Add the garlic and spices and cook, stirring, for another 2 minutes.
- Turn off the heat and add the cilantro and lime juice.
- Taste for salt and pepper.
- Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that. Garnish with some extra cilantro and a lime wedge.
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