Instructions

To start, make the creamed corn. First shuck the corn and remove all the corn silk.

Using a sharp knife, carefully remove the corn kernels from the cob.

Melt one tablespoon of butter in a small saucepan. Once the butter is bubbling, add the corn, peeled, whole garlic clove and salt. Cook, while stirring, until the corn is tender.

Add the milk and simmer until it is mostly absorbed. This will take about five minutes.

Once the milk is gone, add the cream. Cook for five more minutes, stirring occasionally, until the cream is absorbed. When the cream has vanished, turn off the heat, remove the garlic clove and mix in the chives. Place a lid on the pan to keep warm and set aside.

In a sauté pan, add a tablespoon of butter and a tablespoon of olive oil. Season the scallops with salt and pepper and then place in the sauté pan when the butter and oil are hot. Cook the scallops until nicely browned, this will take about four to five minutes. Flip the scallops and cook for an additional four to five minutes until browned on the other side.

While the scallops are cooking, prepare the garnishes. You can cook the bacon on a foil lined sheet tray in a 400°F oven for about 10 – 12 minutes or until your preferred level of doneness. Let the cooked bacon cool slightly before roughly chopping. Quarter the tomatoes and set aside for assembly.

To assemble the dish, place a mound of creamed corn on the plate and top with scallops, tomatoes, bacon and extra chives. Serve immediately!