Grilled Scallops with Chunky Corn Puree

This dish won me praise in culinary school. During judging for finals an accomplished chef told me he doesn’t normally eat scallops, but ate ALL of this dish when it was served to him. Yay! Scallops are difficult-they can be incredibly decadent and compliment other flavors, or they can be over-cooked and ruin everybody’s day. Don't lose friends - serve them this wonderful dish, and watch them take pictures and sing your praises all over the internet!

Ingredients:

6 large fresh scallops
3 ears of corn
4 slices of thick cut bacon, cut into small chunks
1/4 cup of water
Extra virgin olive oil
Salt and pepper

Preparation:

1. Grill the corn until fully cooked.

2. When corn is done, remove the kernels off with a knife and blend in your preferred blending device with the water, some salt and pepper until smooth. If you prefer your purée to be one the chunky side, like I do, then be careful not to blend it all the way. If you're feeding baby, this purée is perfect for your infant. If your baby is less than 8 months old, I recommend blending their portion until completely smooth.

3. Season the scallops with a dash of extra virgin olive oil, salt and pepper.

4. Place scallops on a very hot grill for about 4 minutes on each side. Allow them to get beautiful grill marks and turn them over. Overcooking scallops is possibly one of the worse sins that can be committed. Scallops are tender and delicate, so overcooking them will just turn them into rubber. Keep your friends - keep an eye on your scallops!

5. While the scallops cook, place a small non-stick sauté pan over medium heat and cook the bacon chunks.

Serve two scallops over a few scoops of corn purée, sprinkle some bacon pieces on top and dress with a drizzle of bacon grease and some freshly cracked pepper.

For up to 3 people.