Ingredients
4 slice bacon, cut into 1/2-inch pieces
1 tablespoon butter
1 bunches scallions, white and light green part only, chopped
3 ears corn, blanched or grilled, kernels removed
4 ounces cream cheese, softened
1/2 cup heavy cream
1 tablespoon Cayenne pepper, to taste
1 tablespoon Salt and black pepper to taste
8 pieces sea scallops, patted dry
2 teaspoons smoked paprika
2 tablespoons chopped fresh chives
Preparation
Heat a skillet over medium-high heat.
Add the bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl. Wipe out skillet with a paper towel.
Heat butter and 1 tablespoon bacon grease in the skillet.
Add the scallions and cook until softened, about 2-3 minutes
Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream cheese is smooth. Season to taste with cayenne, salt and black pepper.
Transfer half of the corn mixture to a food processor or blender. Process until almost smooth. Return to skillet, stir and keep warm.
In a nonstick skillet, heat 1 teaspoon bacon grease over medium-high heat. Season scallops with salt, black pepper and smoked paprika. Cook 2-3 minutes per side or until medium doneness.
Stir chopped chives and half of cooked bacon into corn purée.
