Scallops with Sweet Corn & Roasted Pepper Puree

As I am sitting here typing this recipe my wife's phone rings. I can tell by the ring tone that it is my son Joel. He left North Carolina to start a new chapter in his life today. He called to say that he arrived at Whiting Air Force Base. Two weeks ago he was inducted into the United States Air Force as a Second Lieutenant. It is kind of ironic that he arrived on Memorial Day, but he can't officially check in until tomorrow as they are closed for the holiday. For those of you who have been reading my blog for a couple of years this is the same son who was a Marine and got 3 Purple Hearts. While in college he decided to to become a pilot. Joel joined the Air Force ROTC and now that college is over he is heading to  Pensacola to start his pilots training. I am sure he will succeed as he is determined to fly, more mature and has a good wife to support him. How well he does in school will determine what type of "plane" he will fly with "fighter jet" being the big reward. In a year I expect to be posting a picture of my son sitting in a "fighter jet". Good luck Joel and Meghan.

Scallops with Sweet Corn and Roasted Pepper Sauce
8 scallops
2 tsp olive oil
2 ears of sweet corn, roasted or boiled, corn cut from cob
1 red pepper, roasted
2 tbs heavy cream
2 slices of bacon, cooked crisp and crumbled
1 green onion, cut finely

After the corn is cooked remove the kernels from the cob, reserve 1/4 of the kernels if you want a chunky sauce. Cut the pepper in half (if roasting your own core and seed it). Cut 1/4 of pepper into fine dice and reserve if you want to add it to finished sauce. Add 1/4 of pepper, corn kernels and cream to blender. Puree the mixture. Taste for sweetness. If the sauce is to sweet add more red pepper. When the sauce is at desired taste add reserved corn and red peppers and stir in with a spoon.
Heat a pan to high. Add the oil. While the oil is heating dry the scallops with a paper towel. Drying them will help them brown. When the oil is shimmering add the scallops. Cook until they take on color and then flip them over and brown the other side. The whole cooking process will only take 3 to 5 minutes depending on size of scallops.
Pour sauce on plates. Place scallops on top. Sprinkle the green onions and bacon over the whole plate.