Cookwith - Seared Scallops with Crispy Pancetta and Corn-Chive Pan Sauce

Ingredients

• 8 large sea scallops, patted dry
• 3 oz pancetta, diced
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small shallot, finely diced
• 2 tbsp olive oil, divided
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 tbsp unsalted butter
• 2 tbsp fresh chives, chopped
• 1 tbsp lemon juice
• Salt and freshly ground black pepper, to taste