Pan seared Scallops with a Corn and Bacon RaguFrom the Sulicks at Mulberry StreetIngredients: Corn and bacon ragu: 4 ears of corn 4 slices of thick cut bacon 1/2 of a red oinion diced 2 cloves if garlic minced 1/3 cup chicken stock 1/2 cup heavy cream kosher salt and fresh pepper to taste Red pepper sauce: 3/4 cup of sherry wine 1 cup of rosted red peppers, jared or make your own. 1/4 cup heavy cream kosher salt and fresh ground pepper 12 scallops olive oil kosher salt to taste ground pepperDirections: Pre heat oven to 375 degrees. Lightly season scallops with salt and oepper. In a nonstick sauce pan, add 3 tablespoons olive oil. Heat the pan until oil is smoking, add scallops, 6 at a time. Sear scallops on one side about 2 minutes, until caramelized, turn over and repeat on the ither side. Remove from pan. Put on a baking sheet. Finish the remaining scallops. Place in the baking pan and out in oven. Heat for about 8 minutes. While scallops are cooking make the roasted red pepper sauce. Put peppers and wine in a sauce pot, bring to a boil, turn down and simmer until wine is completely evaporated, stirring so that it doesnt burn. slight carmalization is fine. Cool slightly, using an immersion blender or a regular blender, puree, and add 1/4 cup of heavy cream. Salt and pepper to taste. Corn and bacon ragu Heat a saute pan over, medium high heat. Add olive oil, heat add bacon cook for about 3 to 4 minutes, add red onion, saute 2 minutes, add garlic, saute 1 minute. Add corn, cook 2 minutes, deglaze with chicken stock, cook down for 1 minute, add heavy cream heat through cook a couple of minutes to thicken. Carefully salt and pepper to taste, bacon can be salty. To plate, put corn ragu on the plate, top with scallop, and finish with red pepper sauce. Enjoy!