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1
Make Hash:
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2
In a large skillet, brown bacon over medium heat. Remove bacon and fat, reserving 1-2 tsps of fat in the pan. Crumble bacon and set aside.
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3
Saute onions, carrots and celery over medium-high heat in the bacon fat, allowing vegetables to brown in places, about 5 minutes. Add squash, coriander and cumin, and continue to cook for 3 more minutes.
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4
Deglaze pan with 1/2 cup wine or beer, scraping browned bits off the pan as you go. Use more liquid if you need to, but you want all the liquid to evaporate from the pan (a soupy consistency is not what you want here). Add tomatoes and cook for 1 minute, then turn off heat and add herbs and celery tops. Add 1/2 tsp each salt and pepper, and immediately remove vegetables mixture from pan, reserving in a bowl.
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5
Using the same pan, brown 3 tablespoons of butter over medium heat. Once butter is brown, add corn, season with salt and pepper and stir, cooking, for 3 minutes (for white corn) or 5 minutes (for yellow corn). Remove pan from heat, then add in the vegetable mixture. Set pan aside, or into a warm (200 degree) oven.
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6
Make Scallops:
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7
Heat a large non-stick skillet over medium. Working quickly, add 1 tablespoon butter to pan, allow to brown slightly, then add seasoned scallops to the pan. Allow scallops to sear and brown (that means you have to leave them alone and not move them) for 2-3 minutes. Once brown, turn scallops and brown the other side, again for 2-3 minutes (or longer if necessary). Don't worry: Cooking for this amount of time (or slightly longer) will not overcook your scallops; in fact, they'll be warm but rare in their middles.
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8
Spoon corn mixture into shallow bowls and top with scallops. We drink a nice Chardonnay with this, but a good hoppy beer would work too.
