Seared Scallops with Creamy Corn and Bacon

Directions

1. Cut the kernels off the cobs using a sharp knife, scraping down along the cob for any corn "milk" that will help thicken the sauce.
2. Heat a large cast iron or another skillet over medium heat and cook the bacon until crispy. Remove the bacon and set it aside. Drain the grease leaving about 1 teaspoon in the skillet.
3. Add 2 teaspoons of olive oil to the skillet. Add the shallots and garlic and cook for 1-2 minutes until softened. Add the corn and season it with a pinch of salt and pepper. Cook 4-5 minutes, stirring occasionally until the corn starts to soften. Add the half and half and simmer for 5-6 minutes until thickened. Turn the heat off.
4. Remove about 1 cup of the corn and add it to a blender along with 2 tablespoons of water. Blend until smooth. Add the corn puree back to the skillet and stir to combine. If the mixture is too thick, add a little water or half and half to loosen it up. Stir in the reserved bacon.
5. Cook the scallops. Heat a clean skillet over medium-high heat and add the remaining olive oil. Pat the scallops dry with a paper towel and season them with salt and pepper. When the oil is hot, add the scallops. Cook 2-3 minutes without moving them until golden brown. Flip the scallops over and cook another 1-2 minutes on the other side until just cooked through. Drizzle with vinegar and allow to deglaze for a moment then remove from heat. Serve the scallops on a bed of creamy corn. Garnish with chives.