Pan Seared Scallops with Bacon Jam and Truffle Corn Puree

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A New Ager switch up to classic time-honoured bacon-wrapped scallops.

Preparation time: 60 minutes
Cooking time: 45 minutes
Yield: 4 servings

2 tablespoons (30 mL) extra virgin olive oil
1 Spanish onion, halved and sliced
1 cup (250 mL) applewood smoked bacon, diced
1 teaspoon (5 mL) thyme leaves
1 tablespoon (15 mL) balsamic vinegar, reduced
1 teaspoon each (5 mL ea.) flat leaf parsley, chives and chervil, finely chopped
kosher salt and freshly ground pepper

3 tablespoons (45 mL) unsalted butter
1/2 pound (227 g) chanterelles, wiped clean with a damp cloth and quartered lengthwise
2 cups (500 mL) fresh sweet corn kernels
2 cloves garlic, minced
1 tablespoon (15 mL) thyme leaves, chopped
1/4 cup (60 mL) flat leaf parsley, finely chopped
kosher salt and freshly ground pepper

1 tablespoon (15 mL) extra virgin olive oil
12 diver scallops (about 1 1/2 lbs/624 g), patted dry with paper towelling and season on both side with kosher salt and freshly ground pepper
1/2 cup (125 mL) unsalted butter
1 tablespoon (15 mL) thyme leaves, finely chopped

In a large skillet set over medium heat, add oil.
Add the bacon and cook until crisp and golden, about 10 minutes. Remove from pan and reserve.
Add onions and sauté until golden, about 15 minutes, stirring frequently.
Add the thyme, and bacon and continue cooking for about 10 minutes more, stirring occasionally.
Stir in balsamic, parsley, chives and chervil and season to taste with salt and pepper. Keep warm until ready to serve.

In a saucepan set over medium heat, melt butter.
Add leeks and sauté until translucent, about 5 minutes, stirring constantly.
Stir in corn kernels and sauté 5 minutes more.
Stir in bay leaf, thyme and stock, bring mixture to a boil, then reduce heat to low and simmer until corn is very tender.
Discard bay leaf and thyme and puree mixture with a hand immersion blender or, alternatively, carefully transfer mixture to the bowl of a food processor, working in batches if necessary, and puree until smooth.
Stir in whipping cream and truffle oil and season to taste with salt and pepper. Keep puree warm until ready to serve.

In a large skillet set over medium-high heat, melt butter and cook until foaming subsides.
Add chanterelle and sauté until golden brown, stirring frequently.
Add corn kernels and garlic and cook until kernels are tender-crisp, about 5 minutes more, stirring frequently.
Stir in thyme and parsley, season to taste with salt and pepper and keep warm until ready to serve.

In a large skillet set over medium-high heat, add oil.
Working in batches if necessary, add scallops in a single layer and pan sear until golden, about 2 minutes per side.
Add butter and thyme to skillet. Tilt skillet slightly and, using a spoon, butter-baste scallops for 1 minute. Serve immediately.
To Plate: Ladle corn puree on bottom of 4 warm dinner plates, spoon on chanterelle-corn medley, fan 3 pan seared scallops on top and spoon on a little bacon jam. Serve immediately.