Organic Seared Scallops With Purslane And Succotash

• 3 ears organic corn
• 1/2 basket organic cherry tomatoes
• 3 organic gypsy peppers, seeded
• 1 medium organic zucchini
• 15 pearl organic onions
• 5 leaves organic basil, chiffonade
• 1 tablespoon olive oil
• salt and pepper
• 1 small shallot, minced
• 1/4 pound unsalted butter, at room temperature
• salt, to taste
• 12 large dry scallops
• 1 small bunch purslane
• 1/4 pound pepper-bacon from slab, cut into 1/2-inch cubes
• 2 tablespoon grapeseed oil

1. Cut corn off cob. Peel pearl onions. Peel and trim baby carrots. Medium-dice gypsy peppers and zucchini, separately. Quarter tomatoes. Blanch corn, onions, and carrots, changing water after each ingredient.
2. Heat medium saute pan on medium-high. Add olive oil. When hot, add zucchini and cook on medium-high until slightly browned. Remove to a large bowl. Saute gypsy peppers in same pan until soft.
3. Add to bowl. Combine all ingredients in bowl. Salt and pepper to taste.
4. Heat small saute pan with ¼ cup water and shallot. Reduce until water is almost gone. Slowly whisk small amounts of unsalted butter into pan until emulsified.
5. Salt to taste. Keep warm.
6. Wash enough purslane for 4 small servings, about 2 cups. Pat scallops dry and season lightly on 1 side only with salt and fresh ground pepper. Heat flattop grill on high until hot. Add grapeseed oil. When it shimmers, add scallops with seasoned side down. Turn heat to medium-high and sear first side until browned, about 4 minutes
7. Turn scallops and sear other side until they are medium-rare, about 3 more minutes. Remove from grill. Cook pepper-bacon cubes until crisp. Spoon bacon lardons onto purslane and stir in a little of the pan drippings. Mix well. Serve 3-scallops-each on top of mounded succotash. Dress with purslane-lardons mix.
8. Drizzle small amount of butter sauce on each scallop. Enjoy.