- 3 ears fresh corn, husks and silks removed
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 pound sea scallops, thawed
- 4 slices bacon, coarsely chopped
- 8 ounces 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)
- Remove corn husks and silks; slice kernels off cobs (3 ears yields 2-3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices.
- Preheat large saute pan on medium-high 2-3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook 1-2 minutes on each side or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
- Cut bacon into small pieces (using kitchen shears) while adding to same pan (wash hands); cook 3-4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2-3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; add to pan.
- Reduce heat to medium-low; cook 3-4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives. Serve.