Recipe from Lynfred Brand Ambassador, Laura Lorenz

Serves 4
16 sea scallops, rinsed and patted dry
4 pieces of thick cut bacon, cooked and crumbled (save the bacon grease)
3.5 cups of frozen sweet corn
1.5 cups heavy cream
2 tablespoons of salted butter
1 tablespoon mascarpone cheese
½ teaspoon of kosher salt (+more for seasoning the scallops)
Black pepper
2.5 teaspoons fresh chives, chopped
1 cup extra virgin olive oil
2 cups of fresh basil
Microgreens (garnish)

Basil Oil-
Add the basil and cold extra virgin olive oil (see tips) to a blender, blend on high until smooth. Strain through a fine mesh strainer and store in the fridge. Let come to room temperature before serving, stir well. While the bacon is cooking, let the corn sit out to start thawing.

Sweet Corn Purée-
Place a medium size saucepan over medium heat. Add the partially thawed corn, heavy cream, butter, and ½ teaspoon of kosher salt to the saucepan. Cook for 10 minutes, stirring frequently.
Be careful not to let the cream bubble over, turn heat to medium-low if needed. Turn off the heat and add the mascarpone cheese, stir well. Now take an immersion blender or food processor or regular blender and purée the corn to desired consistency (I like mine with a little texture, personal preference). Return to the saucepan, season with salt and pepper to taste, and stir in the chives
and bacon.

Let the scallops sit out 10 minutes before cooking (take them out of the fridge while the corn is cooking). Season each side of the scallops with kosher salt and fresh cracked black pepper.
Heat a sauté pan with the bacon grease over high heat. Once the pan is hot, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Once cooked, remove from the pan onto a paper towel.

On a plate spread the sweet corn purée, top with four scallops, drizzle with the basil oil and sprinkle with microgreens.

-Refrigerate your oil for 40 minutes before blending, this helps it blend into a smoother consistency.
-The oil can be made a couple days in advance for quick assembly. I store mine in a mason jar, let it come to room temperature before serving and then give it a good shake. This oil is fabulous on pasta,
salads, even dipping bread.
-The corn purée is extremely addicting, you may want to double it because everyone will be wanting more. You can use fresh corn, cooked and cut off of the cob, cooking time may vary slightly.
-Make sure your scallops are fresh, and cook them the same day you bought them.

The creamy, rich, sweet corn purée and the buttery sea scallops beg to be paired with a crisp and refreshing white wine. Lynfred’s Pinot Grigio is perfect for the job. The vibrant, mouth watering fruit flavors come to life in your mouth and play in perfect harmony with the scallops. The refreshing acidity balances out the creamy corn and salty bacon, and leaves you coming back for more. This is a perfect end of summer dish that will make any occasion feel special. Enjoy!