4 ears corn, kernels removed
1 cup fresh basil, chopped
3 cloves garlic, smashed
1 tablespoon chopped fresh thyme
1 pinch crushed red pepper flakes
4 tablespoons butter
1/4 cup white wine
2 avocados, sliced
Heat a 12'' HexClad Pan over medium heat. Add the bacon and cook until desired crispiness. Remove the bacon from the pan and drain onto paper towels. Strain off all but 1-2 tablespoons of bacon grease from the pan and return the pan to medium heat.
2. Add the corn to the pan and cook 4-6 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 4-6 minutes more. Remove the pan from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. When finished, spoon the corn out of the skillet and onto a platter.
3. Carefully wipe out the inside of the pan with a bunched up paper towel using tongs. Add the olive oil. When the oil shimmers, add the scallops and sear on both sides until golden brown, about 3-4 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook about 3-4 minutes. Slowly pour in the wine, simmer 6 minutes. Baste sauce on top of scallops. Remove from heat.
4. Place the scallops and any sauce left in the pan over the corn. Sprinkle chopped bacon over top followed by sliced avocado and fresh herbs. Enjoy!