Step 1

If using fresh corn on the cob, cut the kernels off the cobs using a sharp knife. To do this, place a small bowl upside down inside a large bowl. Stand the corn upright on the small bowl and cut down along the sides of the cobs, cutting the kernels off. The kernels will drop into the bowl as you cut them off.

Step 2

Then use the back of the knife to scrape along the cob and get any corn “milk,” the liquid that is expressed (this liquid will help thicken the corn as it cooks).

Step 3

Heat a large cast iron or other skillet over medium heat and cook the bacon until crispy. Remove the bacon and set it aside. Drain the grease leaving about 1 teaspoon in the skillet.

Step 4

Add the butter to the skillet and let it melt. Add the shallots and garlic and cook 1-2 minutes until softened. Add the corn and season it with a pinch of salt and pepper. Cook 4-5 minutes, stirring occasionally, until the corn starts to soften. Add the half and half and simmer 5-6 minutes until thickened. Turn the heat off.

Step 5

Remove about 1 cup of the corn and add it to a blender along with 2 tablespoons of water. Blend until smooth. Add the corn puree back to the skillet and stir to combine. If the mixture is too thick, add a little water or half and half to loosen it up.

Step 6

Stir in the reserved bacon.

Step 7

Cook the scallops. Heat a clean skillet over medium high heat and add the oil. Pat the scallops dry with a paper towel and season them with salt and pepper. When the oil is hot, add the scallops. Cook 2-3 minutes without moving them until golden brown. Flip the scallops over and cook another 1-2 minutes on the other side until just cooked through. Remove from heat.

Step 8

Serve the scallops on a bed of creamy corn. Garnish with scallions.