Scallops w/Creamy Bacon Corn Sauce

Thank you, Publix!  Another fantastic recipe!  A great recipe during the height of corn season, but even during the middle of winter, those frozen niblet cobs would work wonderfully well, also.  I'll list the recipe as Publix posted it, however, I cannot imagine adding a tablespoon of blackening seasoning!  That would probably send both Jim and I to the emergency room.  But, to each their own!

SCALLOPS WITH CREAMY BACON CORN SAUCE (4 servings)

3 ears fresh corn, husks and silks removed
1 Tbsp canola oil
1/4 tsp kosher salt
1/4 tsp pepper
3/4 lb sea scallops, thawed
4 slices bacon, coarsely chopped
8 oz tomato trinity mix (fresh diced tomatoes, onions, green bell peppers)
1 Tbsp blackening seasoning (to taste.....I only used about 1/2 tsp)
1/2 cup half-and-half
1 Tbsp chives, for garnish

Remove corn husks and silks; slice kernels off cobs (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 S&P.  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.