My Summer Scallops.

1. 1

   Prep your scallops by sprinkling with kosher salt while you prep the remaining ingredients. Before cooking pat dry very well.

2. 2

   Mix the sherry vinegar in the tomatoes and season with salt and pepper. Set aside.

3. 3

   In a large skillet over medium heat, cook the bacon to crisp tender and remove to drain. . Pour off half the bacon fat and reserve.

4. 4

   Cook the corn kernels in half the bacon fat until crisp tender about 5 mins. Season with salt and pepper Set aside.

5. 5

   Raise the heat in the skillet to medium high and add back in the remaining bacon fat. Sear the scallops to a nice hard crust - about 3-4 minutes. Flip and cook for one more minute. Set aside.

6. 6

   To plate - spread the corn kernels on a plate and scatter the bacon across. Nestle in the scallops. Top with tomatoes. Sprinkle on the herbs.

* Per serving · 4 servings · Values may vary.