Corn Salad and Scallops

1: Cook bacon on convection mode at 375°F for 20-25 minutes.

2: Steam corn and cut off the cob.

3: Add all ingredients for corn salad to a bowl and mix until fully incorporated.

4: For corn puree, add all ingredients to a blender and puree until smooth.

5: If purée is not to your desired thickness, add to a saucepan and simmer until it reaches the desired consistency.

6: Preheat griddle to 400°F for asparagus.

7: Cut off ends of the asparagus, lightly drizzle with olive oil, add lemon juice, and lightly season with salt and pepper.

8: Add butter and 2 Tbsp olive oil to the heated griddle.

9: Once the butter has melted, add asparagus and cook for about 2 minutes on each side until tender.

10: Pat scallops dry and season with kosher salt and freshly ground pepper.

11: Add scallops to the griddle and cook for 2-3 minutes on each side or until they form a golden crust.