Seared Scallops /W Grilled Corn & Scallion Salad

Ingredients

• 1 lb sea scallops (about 12)
• 4 ounces bacon (or Pancetta)
• 5 ears corn
• 5 scallions
• 3 tablespoons chives, chopped
• salt and pepper, to taste

Dressing

• 1 cup basil leaves
• 1 small jalapeno, seeded
• 1 lime, juice of
• 3 tablespoons white wine vinegar (I used equal parts rice wine and rice vinegar)
• 4 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt

Directions

1. 1

   Make dressing by putting all ingredients into food processor and blitzing until well combined. Cover and refrigerate until ready to serve.

2. 2

   Make sure scallops are dried and thawed.

3. 3

   Chop scallions (whites and greens) and chives and place in large serving bowl, set aside.

4. 4

   Heat large skillet over medium-high heat and cook bacon until all fat is rendered, about 15 minutes. Remove bacon and set aside for later.

5. 5

   Pour off bacon fat into heat proof container for later use.

6. 6

   While fat is rendering, shuck corn, rub with a bit of olive oil and sprinkle with salt. Grill for about 4 minutes per side, until done. About 15 minutes.

7. 7

   Sprinkle scallops with salt and pepper. Cook scallops by adding half of the bacon drippings to skillet and heating until almost smoking. Add half of the scallops and cook for 3-5 minutes on each side or until browned. Do not overcook.

8. 8

   Remove cooked scallops to plate and keep warm. Cook remaining scallops via the same method, using the second half of the bacon fat.

9. 9

   While the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.

10. 10

    When the corn is done, remove from grill, cut kernels off the cob and add to bowl containing the bacon, scallions and chives.

11. 11

    Serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad. Don't forget the dressing!