Seared Scallops /w Grilled Corn & Scallion Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 1 make dressing by putting all ingredients into food processor and blitzing until well combined. cover and refrigerate until ready to serve.
• 2 make sure scallops are dried and thawed.
• 3 chop scallions (whites and greens) and chives and place in large serving bowl, set aside.
• 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 pour off bacon fat into heat proof container for later use.
• 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 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 remove cooked scallops to plate and keep warm. cook remaining scallops via the same method, using the second half of the bacon fat.
• 9 while the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.
• 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 serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad. don't forget the dressing!