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1
Take a small bowl and place it upside-down inside a large bowl.
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2
(This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.)
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3
Using a knife, remove the kernels from the corn, letting them fall into the bowl.
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4
Dice the onion and red bell pepper and add them to the bowl with the corn.
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5
Add 1 tablespoon of the chopped parsley and season with salt and pepper.
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6
Mix to evenly distribute the ingredients.
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7
Set a pan over medium heat and add some oil.
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8
Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes.
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9
Remove from the heat and let cool.
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10
Sprinkle the sea scallops with salt and pepper.
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11
Set a pan over medium-high heat and add some oil.
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12
Add the scallops and sear until golden in color, about 1 minute on each side.
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13
Remove from the heat and let rest.
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14
Dice the avocados and add them to the corn relish along with the chopped bacon.
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15
Season with salt and pepper and mix together.
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16
Evenly distribute the relish among 4 plates and top each with 4 scallops.
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17
Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.
