Seared scallops with smoked bacon ragout

These deliciously seared scallops topped with peaches, bacon, and brie ragout are guaranteed to tease your taste buds.

large U10 scallops

1 tbsp

grape seed oil

2 cups

medium diced peaches

2 cups

fresh corn niblets

1 cup

diced St. Honore cheese, (can substitute with any good brie)

1 cup

diced smoked bacon

1/2 cup

thinly sliced shallots

2 tbsp

butter

1/2 cup

fresh basil

1/2 cup

35% cream

Heat the grape seed oil in a non-stick pan over high heat. Dry the scallops on a paper towel and then add to the preheated pan. Allow the scallops to brown on one side. Season with salt and ground white pepper. Next turn the scallops and then remove from the heat for one minute. Last remove from the pan and allow to rest for another minute before serving.
At the same time heat a large pot over medium to high heat. Add in the smoked bacon to sauté. If the bacon releases a lot of fat. Strain over before continuing. However good smoked bacon should not release too much fat so next you would add the butter, shallots, peaches and corn. Once everything is warm through add in the cheese, cream and fresh basil. Now just warm enough for the cheese soften. Season with salt, ground white pepper and serve.