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1
Make dressing by putting all ingredients into food processor and blitzing until well combined.
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2
Cover and refrigerate until ready to serve.
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3
Make sure scallops are dried and thawed.
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4
Chop scallions (whites and greens) and chives and place in large serving bowl, set aside.
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5
Heat large skillet over medium-high heat and cook bacon until all fat is rendered, about 15 minutes.
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6
Remove bacon and set aside for later.
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7
Pour off bacon fat into heat proof container for later use.
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8
While fat is rendering, shuck corn, rub with a bit of olive oil and sprinkle with salt.
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9
Grill for about 4 minutes per side, until done.
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10
About 15 minutes.
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11
Sprinkle scallops with salt and pepper.
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12
Cook scallops by adding half of the bacon drippings to skillet and heating until almost smoking.
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13
Add half of the scallops and cook for 3-5 minutes on each side or until browned.
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14
Do not overcook.
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15
Remove cooked scallops to plate and keep warm.
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16
Cook remaining scallops via the same method, using the second half of the bacon fat.
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17
While the scallops are cooking, chop up bacon into small pieces and add to bowl with chopped scallions and chives.
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18
When the corn is done, remove from grill, cut kernels off the cob and add to bowl containing the bacon, scallions and chives.
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19
Serve salad by placing 3-4 scallops on top of 4 equal portions of the corn salad.
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20
Don't forget the dressing!
