Scallops in Corn Purée | Charlotte Fashion Plate

Ingredients

• 12, U10-12 dry-packed scallops
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 4 cobs of fresh corn, with kernels removed (see notes for substitutions)
• 3 tablespoons butter
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons crisp bacon pieces, optional
• 1 teaspoon fresh chopped parsley, for garnish