3 ears fresh corn, husks and skills removed
1 tablespoon canola oil
¼ teaspoon kosher salt
¼ teaspoon pepper
¾ pounds sea scallops, thawed
4 slices bacon, coarsely chopped
3 ounces fresh tomatoes, diced
3 ounces fresh yellow onions, peeled and diced
3 ounces red bell peppers, diced
1 tablespoon Italian Seasoning
½ cup half-and-half
1 tablespoon fresh chives, coarsely chopped
Remove corn husks and skills, slice kernels of cobs to get 2 or 3 cups.
Place kernels into a medium bowl.
Scrape cobs with back of knife to release remaining juices.
Preheat large sauté pan on medium-high 2 or 3 minutes.
Season scallops with salt and pepper.
When hot, place oil in pan and add scallops.
Cook 2 or 3 minutes on each side or until golden, opaque and firm.
Remove pan from heat, transfer scallops to a plate and cover to maintain warm.
Cut bacon into small pieces and add to the same pan and cook for 3 or 4 minutes or until crisp.
Drain bacon fat, reserving one tablespoon in pan.
Mix tomatoes, red bell pepper and onions and stir to the pan, cook this mix for 2 or 3 minutes or until soft.
Add to pan the seasoning, half-and-half and corn.
Reduce heat to medium-low and cook for 3 or 4 minutes, stirring frequently to prevent sticking.
Transfer corn mixture to serving dish and top with scallops.
Sprinkle over with the chopped chives.