Instructions

• 1 Preheat a large skillet over medium high heat for 2 to 3 minutes. Season the scallops with salt, black pepper, and some of the house essence. Place the oil in the skillet, add the scallops, and cook for 1 to 2 minutes on each side or until golden, opaque, and firm. Remove to a plate, cover to keep warm.
• 2 Cut the bacon into small pieces and add to the skillet. Cook for 4 to 5 minutes or until crisp. Drain the fa, reserving 1 tbsp. in the pan. Add the onions, bell pepper, and tomatoes and cook for 3 to 4 minutes or until soft. Add the rest of the house essence, half n half, and corn to the skillet.
• 3 Reduce heat to medium low and cook for 4 to 5 minutes, stirring constantly to prevent sticking. Transfer corn mxture to a serving dish and top with the scallops. Garnish with the minced chives.