My Summer Scallops.

Directions

1. 1
   Prep your scallops by sprinkling with kosher salt while you prep the remaining ingredients. Before cooking pat dry very well.
2. 2
   Mix the sherry vinegar in the tomatoes and season with salt and pepper. Set aside.
3. 3
   In a large skillet over medium heat, cook the bacon to crisp tender and remove to drain. . Pour off half the bacon fat and reserve.
4. 4
   Cook the corn kernels in half the bacon fat until crisp tender about 5 mins. Season with salt and pepper Set aside.
5. 5
   Raise the heat in the skillet to medium high and add back in the remaining bacon fat. Sear the scallops to a nice hard crust - about 3-4 minutes. Flip and cook for one more minute. Set aside.
6. 6
   To plate - spread the corn kernels on a plate and scatter the bacon across. Nestle in the scallops. Top with tomatoes. Sprinkle on the herbs.