- 6 ears yellow corn, husked
- 2 red bell peppers
- 6 strips bacon, cooked and chopped into ¼-inch pieces*
- 1/2 Cup water
- 1 large shallot, diced finely
- 1 lemon, halved and seeded
- 5 Tablespoons European-style unsalted butter, such as Plugra
- Salt and freshly cracked black pepper, to taste
- Juice of 1 lemon wedge
- Vegetable oil, for searing the scallops
- 4 -8 fresh scallops, preferably Nantucket Bay
- 1 bunch chives, chopped finely
Make sure to remove all of the silk from the corn; they make eating corn very unpleasant. Hold the ears upright, tips facing up, and use a knife to slowly cut kernels off.
Cut "petals" of bell peppers by cutting straight down all 4 sides, discarding the seeds and stems. Dice them finely and set aside.
Place the first 6 ingredients in a small pot over medium heat with 4 tablespoons of the butter and allow the butter to melt down into the water. Stir constantly until the corn is just barely cooked. Season with salt and pepper, to taste, and a touch of fresh lemon juice.
Coat a cast-iron or small sauté pan with oil and place over high heat until smoking. Season the scallops on both sides with salt, to taste, just before putting into the pan. Place the scallops in the pan and do not touch until you see they have developed a nice sear with good caramelization. Add the remaining butter to the pan and turn off the heat. Flip the scallops so the bottom finishes cooking in butter in the residual heat.
Add the chives to the succotash and stir. Place the succotash in a bowl and scallops on top.