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1
In a small bowl, blend the mayonnaise with the ketchup.
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2
Season with Tabasco, salt and pepper.
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3
Refrigerate.
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4
In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes.
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5
Transfer to a plate and let cool slightly.
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6
Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.
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7
In a food processor, process 3/4 cup of the corn kernels to a paste.
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8
Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste.
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9
Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture.
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10
Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels.
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11
With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.
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12
Light a grill.
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13
Toast the hamburger buns over a medium-hot fire, about 10 seconds.
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14
Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.
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15
Spread a thin layer of spicy mayonnaise on both halves of the buns.
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16
Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers.
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17
Top each burger with 2 slices of bacon.
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18
Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.
