Summer Salad with Seared Scallops

Chef Tre Wilcox with Tre Wilcox Cooking Concepts joins Good Day to make a summer salad with seared scallops.

Seared Sea Scallops with Summer Corn and French Bean Saute

4 each sliced bacon, chopped
1 cup lady cream peas
1 cup corn kernels
1/3 cup sweet onion, chopped
1/2 cup red bell peppers, diced
1/2 cup water
1 cup green beans, blanched and cut in half
1 tablespoon tarragon leaves, chopped
2 tablespoons basil leaves, chopped
salt and sugar to taste

1 cup basil leaves, packed
1/2 cup tarragon leaves, loosely packed
3/4 olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 each garlic cloves

16 each U-8 Sea Scallops, rinsed and patted dried
grapeseed oil, as needed
salt to taste

Cook chopped bacon in a skillet over medium until crisp. Transfer bacon to a plate lined with paper towels; reserve 1 tablespoon drippings in skillet. Reduce heat to medium. Add corn, onion, red bells and deglaze with water. Add green bean and cook till they are tender, about 7 minutes. Stir in bacon and dressing. Serve warm.

For the scallops: Heat small saute pan over high heat. Add oil and when it begins to smoke. Add scallops and sear for 2 minutes on each side. Remove from pan and place scallops on top of corn saute.