1. Cook bacon in a large nonstick skillet over medium heat until crispy, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate. Transfer 2 tablespoons bacon fat to a small heatproof bowl and set aside. Discard remaining fat, then wipe out skillet.

2. Thoroughly pat scallops dry, then season all over with salt. Heat oil over high until just smoking. Add scallops, flat side down, and cook without moving until first side is well browned, 2 to 3 minutes. Flip and continue to cook until second side is lightly browned and sides are firm but centers are still a bit springy, about 2 more minutes. Transfer scallops to a large plate and tent loosely with foil to keep warm. (Depending on how large your scallops are, you may need to do this in two batches; if so, use 1 tablespoon oil per batch.) Wipe out skillet.

3. Add reserved bacon fat to now-empty skillet and heat over medium until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 minutes. Add corn, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until corn is just tender and beginning to brown, 3 to 5 minutes. Add cream and reserved bacon and cook until slightly thickened, about 30 seconds. Remove from heat, then stir in lemon juice and chives.

4. Divide corn mixture among four bowls, then top evenly with scallops. Sprinkle with more chives and serve immediately.

Source: Hannaford fresh Magazine, July - August 2020