Seared Scallops With Smoked Corn Puree, Maple Bacon

For Scallops:

U-10 Scallops 6 ea
Clarified Butter 2 oz
Kosher Salt to taste
Black Pepper to taste

For Smoked Corn Puree:

Fresh Corn, shucked and smoked 8 oz
Clarified Butter 2 oz
Yellow Onion, small dice 2 oz
Fresh Garlic, minced 1 oz
Heavy Cream 10 oz
Kosher Salt to taste
Black Pepper to taste
Wood Chips of your choice
Large Pot with Lid

Maple Bacon:

Smoked Bacon, sliced thin 2 oz
Grade "A" Pure Maple Syrup 1 oz
Kosher Salt to taste
Black Pepper to taste

Procedure:

For Corn:

Place butter in a sauce pot, heat up and add onions and garlic, sauté until translucent. Add corn and cook until caramelized. Add cream reduce until cream is thickened. Season to taste. Transfer to a blender, puree until very fine, pass through a strainer or china cap, consistency should be smooth, reserve warm.

For Bacon:

Place sliced bacon in a small pan, sauté until crispy, deglaze pan with maple syrup, season and reserve warm.

For Scallops:

Heat butter in a small sauté pan until smoking, season scallops and place in a pan, sear until golden brown, flip and turn the fire off, reserve warm.

Plating:

Place small amount of puree in a bottom of a soup bowl, place 3 scallops on top of the puree, top scallops with bacon and garnish with fresh herbs.