1

In a small bowl, mix together the softened butter and lime zest and set aside.

2

Heat a cast iron skillet over medium heat and add a small drizzle of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and transfer to a bowl. Add about ⅓ of the butter and season with salt and pepper and toss to combine. You can reheat the corn after the scallops for a quick minute to melt the butter and warm it up again.

3

Heat the same skillet over medium heat. Add the bacon and cook until crispy on both sides, about eight to nine minutes. Set aside to let cool and then chop. Remove all of the bacon grease, leaving about 1 tsp or so in the pan to cook the scallops.

4

Pat the scallops dry very well with paper towel and season with salt and pepper.

5

In the same skillet, over medium heat, add the scallops. Sear for about two to two and half minutes until a nice crust has formed on one side. Then flip and cook for another minute or so. Add the remaining butter and baste the scallops using a spoon for about 20 seconds. Remove the scallops and set aside in a bowl. Pour the remaining butter and juices onto the scallops.

6

Reheat the corn in the same skillet if you want to warm it up.

7

Pour the corn onto a large platter. Scatter some of the bacon on top, followed by the scallops and all the juices and butter. Add the remaining bacon, jalapeño and basil. Garnish with lime wedges for serving. Enjoy!