Scallops with Creamy Bacon Corn Sauce

This is a wonderful Publix "Apron's" recipe!  And if you're a fan of fresh corn and scallops, you have to try this!  Granted, in the winter time, you could certainly use frozen corn, but really, this is a summer-time dish and the fresh corn makes all the difference.

Publix's recipe calls for sea scallops, but I had bay scallops on hand and they worked wonderfully.  I'm grateful I made the entire recipe so I had leftovers on hand!

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# sea scallops, thawed
4 slices bacon, coarsely chopped
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 Tbsp blackening seasoning (WAY too much for us!!!  I used about 1/2 to 3/4 tsp)
1/2 cup half-and-half
1 Tbsp coarsely chopped chives (optional)

Remove corn husks and silks, slice kernels off cobs (2-3 cups) into medium bowl.  Scrape cobs with the 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 Tbsp in pan.  Stir in trinity mix; cook 2-3 minutes or until soft.  Combined 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.