Seared Scallops with Corn and Bacon | The Kitchen Scout

Ingredients

• For the corn:
• 6 large ears of corn
• 4 slices of thick cut bacon, sliced into thin strips
• 4 scallions, diced (white and green parts)
• 1 cup diced red pepper (about 1 medium)
• 1 jalapeno pepper, seeded and diced
• 2 Tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup julienned basil leaves
• For the scallops:
• 12 large sea scallops, muscle removed
• 2 Tablespoons all-purpose flour
• kosher salt and freshly ground black pepper