Scallops with Creamy Bacon Corn Sauce and Fruity-Fennel Salad | Publix Super Markets

Ingredients

• 3 ears fresh corn, husks and silks removed
• 3/4 lb Patagonian scallops, thawed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 4 slices bacon, coarsely chopped
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• 1 tablespoon blackening seasoning
• 1/2 cup half-and-half
• 1 tablespoon chives, coarsely chopped (optional)
• 3 large oranges, for zest/juice
• 1 fennel bulb, thinly sliced
• 3 tablespoons berry vinaigrette
• 4 cups spring mix salad blend
• 3 tablespoons slivered almonds